Classic Spaghetti Bolognese


serves: 4 - 6
2 tbsp vegetable oil
3 medium onions, finely chopped
200 g (7 oz) pack smoked back bacon, diced
3 cloves garlic, crushed
1 kg (4 1/2 cups) 35 oz frozen beef mince
250 g (2 cups) 9 oz button mushrooms, sliced
400 ml (14 fl oz )red wine
750 g (1 3/4 lb) jar of passatta (alternatively use 2 x 400 g (14 oz) can chopped tomatoes)
250 ml (9 fl oz) beef stock (either fresh or made up from a stock cube)
1 tbsp thyme, finely chopped
4 tbsp tomato puree
salt and freshly ground black pepper
10 g (1/4 oz) finely chopped basil
10 g (1/4 oz) finely chopped parsley


1. Heat the oil in a large saucepan and gently fry the onions, bacon and garlic for 5 minutes.

2. Add the mince and cook until brown, this will take about 5 minutes.

3. Add the mushrooms, red wine, chopped tomatoes, passatta, stock, thyme and tomato puree. Bring to the boil. Season, reduce the heat and simmer for 30 minutes.

4. Add the basil and parsley. Serve with parmesan cheese and cooked spaghetti.

What did you think?

25 people have helped to review this recipe. Thankyou!

Classic Spaghetti Bolognese
posted by anne @ 10:14AM, 9/27/06
Can you put the measurements into American equivalents? Also what is passatta?
posted by Neil @ 12:15PM, 9/27/06
Passata is just sieved tomato pulp.
It can be bought in packets or jars in supermarkets and delis; there are various brands including store own brands and prices vary. It is usually stocked near to the pasta sauces and tomato purees.
Yum yum!
posted by Rebecca @ 04:31PM, 1/05/08
I made this for dinner this evening and my fiance and i absolutly loved it (obviously i reduced the ingredients!) it was delicious!
Too much red wine!
posted by jim O reilly @ 11:04AM, 2/12/08
I think it would be wise to reduce the red wine content. It blew my head right off!
Adding Bacon...? How inspiring!
posted by Kat @ 04:38AM, 4/14/08
Wow, I made this the other evening as I am a massive fan of spaghetti and adding the bacon was absolutely delicious!
posted by moira @ 09:00AM, 11/17/09
Thanks so so much it was so so tasty
Red wine is good in this!
posted by Nigel @ 07:55PM, 5/01/10
A lovely dish thank you. The red wine cannot blow your head off. The alcohol evaporates in cooking.
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