Spaghetti Bolognese

Spaghetti Bolognese

My Spaghetti Bolognese is one of those keep it simple, but perfected recipe in this household. These days I tried to reattempt my old recipes to perfect them. I have made this for more than 5 times now. Knowing that I am re-cooking this almost every week made it simple as I can plan ahead and stock up mince meat from my favourite butcher. I haven’t been buying meat from the big supermarket lately due to bad experience with cheap, stale, grainy cut of meat (I am a butcher convert!).

I like to make my bolognese sauce from scratch when possible with good mince meat from the butcher. Not that I have anything against ready made jarred/canned sauce, it is just that if I can do it, I will do it! My theory is that if I am reusing old frozen meat or rushed for time, then I will go with jarred sauce has the ability to hide the yucky frozen taste when the meat is old.

Spaghetti Bolognese

This recipe makes 4 portion. To make this Spaghetti Bolognese, you need the following:


  • 100g brown onion, or 1/2 large sized brown onion, finely chopped
  • 80g carrot, finely chopped
  • 2 cloves garlic, finely chopped
  • 85g white button mushrooms, sliced
  • 100g bacon rashers, finely diced
  • 300g good quality beef mince
  • 1 can of diced tomato sauce (I used Val Verde Diced Tomatoes with Basil and Oregano herbs)
  • 2 tablespoon balsamic vinegar (I used Lupi Balsamic Vinaigrette)
  • 1/2 cup red wine (I used Wynn Estate Cabernet Sauvignon)
  • 2 teaspoon tomato puree
  • 250g or half a packet of Spaghetti Pasta (I used Barilla Spaghetti N. 5)
  • 2 tablespoon olive oil
  • Salt and pepper to taste

Spaghetti Bolognese

Ready? Let’s get on to cooking.


  1. Place a saucepan on the stove on high heat. Add 1 tablespoon of olive oil. When hot, add the bacon and saute till they are slightly browned.
  2. Add the chopped onions, carrots and garlic and saute till the vegetables soften.
  3. Add the other tablespoon of olive oil. Add the mince. Using a spatula, break the clumps of meat till they are evenly spread out. Cook the meat till they are slightly browned.
  4. Turn the heat down to medium. Add the canned tomatoes, balsamic vinegar, red wine and tomato puree. Let the sauce bubble for 5 minutes before turning down to heat to let the sauce simmer, with a lid on, for 20 minutes.
  5. If the sauce is still watery after 20 minutes, remove the lid from the sauce pan. Turn up the heat and let the sauce bubble to thicken.
  6. When the sauce has thicken, turn down the heat to low, add the chopped mushrooms and place the lid back. Let the sauce simmer for 5 minutes. Adjust the seasoning by adding salt and pepper.
  7. When ready to serve,place a large saucepan of water on to boil. Add the spaghetti pasta to the boiling water and add a pinch of salt. Let it boil until al-dente, which should be approximately 8 minutes as per cooking instructions. When done, drain the pasta through a colander.
  8. To serve, place the pasta onto a plate and ladle the bolognese sauce generously over the top.

Spaghetti Bolognese


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