Bolognese sauce is a meat-based sauce in Italian cuisine, typical of the city of Bologna and Modena. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine.

Ingredients of Spaghetti Bolognese (British)

  • 1 tbsp olive oil
  • 4 rashers smoked streaky bacon, finely chopped
  • 2 medium onion, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves, finely chopped
  • 2-3 sprigs rosemary, leaves picked and finely chopped
  • 500g beef mince

For the Bolognese sauce

  • 2 x 400g tins plum tomatoes
  • small pack basil, leaves picked, ¾ finely chopped and the rest left whole for garnish
  • 1 tsp dried oregano
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 1 beef stock cube
  • 1 red chilli, deseeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes, sliced in half

To season and serve

  • 75g parmesan, grated, plus extra to serve
  • 400g spaghetti
  • crusty bread, to serve (optional)

Also Read: British Beef Stew and Suet Dumplings

Method of Spaghetti Bolognese (British)

  1. Put a large saucepan over medium heat and add 1 tablespoon of olive oil.
  2. Add 4 finely chopped bacon slices and fry for 10 minutes until golden and crisp.
  3. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 cloves of garlic and the leaves of 2-3 sprigs of rosemary, all finely chopped, then fry for 10 min.
  4. Stir the vegetables often until they soften. Increase the heat to medium-high, add 500 g of ground beef and cook, stirring, for 3 to 4 minutes until the meat is golden brown.
  5. Add 2 canned Italian tomatoes, finely chopped leaves of ¾ small packet of basil, 1 tsp. Dried oregano, 2 bay leaves, 2 tsp. Tbsp tomato puree, 1 cube of beef broth, 1 red pepper, seeded and finely chopped (if used), 125 ml of red wine and 6 cherry tomatoes cut in half.
  6. Stir with a wooden spoon, break up the Italian tomatoes. Bring to a boil, simmer gently and cover with a lid.
  7. Cook 1 hour 15 minutes, stirring occasionally, until you have a rich, thick sauce. Add the 75 g grated Parmesan cheese, check the seasoning and stir.
  8. When the bolognese is almost finished, cook 400g of spaghetti according to the instructions on the packaging.
  9. Drain the spaghetti and stir in the Bolognese sauce.
  10. Serve with more grated Parmesan, the rest of the basil leaves and crispbread, if desired.