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Traditional Spaghetti Bolognese


It doesn't get much tastier than this!

  • Serves: 4-6 |
    4-6 servings
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  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 1:30 hours
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olive oil, for frying
1 onion, finely chopped
2 cloves garlic, crushed
1 carrot, peeled, washed and finely chopped
2 stalks celery, washed and finely chopped
1 bay leaf
500 g free-range beef mince
4 pork sausages, mince removed from skins
splash of milk
1 x 400 g bottle tomato passata
salt and freshly milled black pepper
100 g spaghetti pasta

Parmesan cheese to serve

Heat the olive oil in a heavy-based pot and gently fry the onion, garlic, carrot, celery and bay leaf for a few minutes until the vegetables are soft.

Increase the heat and add the beef and pork sausage mince. Fry until browned, breaking any chunks of meat with a wooden spoon. Add a good splash of milk and reduce slightly. Stir in the passata, season with salt and pepper and cover with a lid. Cook over low–medium heat for about 1–1½ hours until the meat is tender and the sauce has thickened, stirring occasionally.

Cook the spaghetti according to the packet instructions, drain and toss in a little olive oil, to prevent it from sticking together.

Spoon a little mince on top of the spaghetti, garnish with grated Parmesan and serve immediately.

Tip: You can substitute the pork sausages with chicken or lamb sausages.