Everyone needs a classic Spaghetti Bolognese Recipe. My easy version is made with beef mince and finely diced veggies.
Classic, easy, Spaghetti Bolognese is a go to in many households. If you've only ever made it from a pre-made sauce, you'll be amazed at just how easy it is to make from scratch.
Not only is it easy, but it's kid friendly - our boys love this meal! It is a great recipe to double and freeze extra for later or make into a lasagne.
My version is packed with finely diced vegetables which means my kids don't even know they're in there. Perfect for fussy easters.
You can finely dice vegetables by hand, in the food processor or using a pull chopper. I used my Zyliss Pull Chopper from Chef's Complements to get them super small.
The longer you cook the bolognese sauce the more flavour it will have, but I know sometimes we are pressed for time and need a quick midweek dinner.
In our house, we like to serve the bolognese on top of the spaghetti. However, traditionally the two are mixed together. Serve to your preference!
How to make Spaghetti bolognese:
Heat oil in a large frying pan on a medium heat. Add the onion, carrot and celery then cook, stirring for 5 minutes.
Stir in the garlic, then add the mince and break it up with a wooden spoon. Cook for 5 minutes until the mince is browned. Stir in the tomato paste and Italian herbs.
Add the passata and beef stock then mix to combine.
Simmer on a low heat for 10-15 minutes, stirring occasionally, until the liquid has reduced and the sauce has thickened up. Season to taste with salt and pepper.
Serve with cooked spaghetti and fresh parmesan.
Common questions and tips for Spaghetti Bolognese:
Can I add other vegetables to this meal? Yes! You could also add in finely diced capsicum, mushrooms or even some shredded spinach. I like to keep my veg small!
Can this recipe be doubled easily? Double, triple or even quadruple this recipe if you have a pot big enough to cook it in! I love to make at least one extra meal for the freezer that can either be served on top of pasta or in a lasagne at a later date.
- Bolognese will keep well in the freezer for up to three months. Serve with freshly cooked pasta.
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- 1 Tbsp olive oil
- 1 onion, finely diced
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 1 Tbsp crushed garlic
- 500g beef mince
- 3 Tbsp tomato paste
- 1 Tbsp Italian herbs
- 1 can crushed tomatoes, 400g
- 1 OXO cube
- ½ cup boiling water
- 500g spaghetti, cooked
- Heat oil in a large frying pan. Add the onion, carrot and celery and cook stirring for about 5 minutes on a medium heat.
- Stir in the garlic then add the mince and break it up with a wooden spoon. Cook for 5 minutes until the mince is browned. Stir in the tomato paste and Italian herbs.
- Mix the OXO cube with the boiling water then add to the pan with the crushed tomatoes.
- Simmer on a low heat for 10-15 minutes, stirring occasionally until the liquid has reduced and the sauce has thickened up. Season to taste with salt and pepper.
- Arrange the cooked spaghetti in the bottom of a large bowl then place the bolognese on top. Grate the parmesan over the dish and serve immediately.
- This meal will freeze well if you have leftovers.
- Alternatively, double the recipe and save one whole meal for another night.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 27gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 112mgSodium: 369mgCarbohydrates: 53gFiber: 5gSugar: 10gProtein: 44g
Nutritional values are approximate. Please use your own calculations if you require a special diet.