Spaghetti Bolognese

5 from 2 votes

An old-fashioned recipe for spaghetti bolognese. Simple and tasty!

Prep Time20

Cook Time1

Total Time1 20

Course: Main Course

Cuisine: Australian, Italian

Servings: servings

Calories: 932kcal

Place tablespoon of oil in a large saucepan and place over medium heat.
Finely chop the onion and add to saucepan. Saute until onion is starting to turn a golden colour.
Increase heat to med-high and add mince. Cook, chopping mince with a wooden spoon (ideally, one that has a flat edge), until meat is cooked and there is no liquid in the pan.
Add thyme, oregano, red wine, tomato paste and chopped tomatoes. Stir well to combine and turn heat down until mixture is at a steady simmer.
Add salt and pepper to taste and then continue simmering for one hour.
Check on sauce and stir from time to time during the process. Add additional water if the mixture becomes too thick, too quickly.
Boil spaghetti according to directions. Once ready, add a little additional olive oil and serve with bolognese sauce. Sprinkle with a little grated parmesan and chopped parsley.

Storing:

Store leftovers in the fridge, covered, for up to two days.

Freezing:

Freeze for up to a few months in an airtight container.

Nutrition:

The nutrition information is an automatically generated estimate and is not guaranteed to be accurate.

Tips:

Use premium quality beef mince for best results.
If you like your bolognese sauce less "lumpy", allow the meat and onion mix to cool a little. Remove from pan and process in an electric food chopper. Return to pan and proceed with the steps below.
You can use any type of red wine, though a Cab Sav or Merlot is the perfect choice.