How to make Spaghetti Bolognese - Italian Style with THICK Sauce #Ad

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: beef broth

Grape juice provides sweetness without alcohol.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free alternative.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes add brightness, while crushed are often cheaper.

Slice the ends off the onion, slice in half, peel, and finely chop.

Peel and finely chop the garlic cloves.

Chop the smoked bacon into chunks and set aside with the onion and garlic.

Chop the peeled carrots into chunks.

Place a large sauté pan or saucepan over medium heat on the stove.

Heat olive oil in the pan, then add the chopped onion, garlic, and bacon.

Fry the ingredients for 5 to 10 minutes until the bacon starts to crisp up.

Add 400g of minced beef to the pan and fry until browned all over.

Add the chopped carrots, 2 cans of plum tomatoes, 150ml of semi-skimmed milk, 2 tbsp of dried oregano, 1 tsp of ground nutmeg, and 2 tbsp of tomato puree to the pan.

Crumble in one beef stock cube and pour in 150ml of red wine.

Mix all the ingredients together while breaking up the plum tomatoes.

Lightly season the mixture and leave to simmer for 45 minutes to 1 hour.

Prepare some dried pasta according to the package instructions when the bolognese is almost thickened up.

Once satisfied with the consistency of the bolognese, drain the pasta.

Serve the drained pasta into bowls and add the bolognese on top.

Garnish with freshly chopped basil.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens