How to make the best spaghetti Bolognese

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.

Heat a medium-high heat on the stove.

Add olive oil to a pan and let it heat up.

Add bacon to the pan and cook until golden and crispy for about 10 minutes.

Reduce heat slightly and add onion, carrot, celery, garlic, and rosemary to the pan.

Cook the vegetables on gentle heat for about 10 minutes until soft and onions are translucent.

Increase heat to medium-high to brown the minced beef, stirring until it's brown.

Add plum tomatoes, oregano, basil, bay leaf, chili, tomato puree, stock cube, cherry tomatoes, and red wine to the browned meat.

Stir everything together, crushing the plum tomatoes with a spoon as you go.

Bring the sauce to a boil, then reduce heat to a gentle simmer and cover with a lid.

Leave to simmer for about 1 hour and 15 minutes until the sauce is rich and thick.

If the sauce is still watery, remove the lid and simmer vigorously for about 15 minutes.

While the sauce cooks, cook spaghetti according to package instructions, then drain and return to the pan.

Add the bolognese sauce to the spaghetti using tongs and toss until evenly coated.

Stir through grated parmesan for extra seasoning and adjust salt and pepper to taste.

Plate the spaghetti bolognese and garnish with grated parmesan, basil, and black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens