spaghetti bolognaise

Best ever spaghetti bolognese

  • serves 6
  • Easy

With our best ever spaghetti bolognese, we've perfected a true family favourite including tips on how to easily make it in a slow cooker. This recipe is the ultimate hearty midweek comfort food.

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Ingredients

  • olive oil
  • pancetta 150g, diced
  • beef mince 500g
  • pork sausages 6, skinned (look for ones with high meat content)
  • onions 2, chopped
  • garlic 4 cloves, crushed
  • celery 2 sticks, finely diced
  • carrots 2, grated
  • cherry tomatoes 2 x 400g tins
  • tomato purée 2 tbsp
  • chicken stock 300ml
  • basil a small bunch, chopped
  • spaghetti 500g
  • parmesan grated to serve

Method

  • Step 1

    Heat 3 tbsp olive oil in a large, wide pan with a lid.

  • Step 2

    Add the pancetta and cook until golden. Add the mince and cook until browned, breaking it up in the pan with a spatula or wooden spoon.

  • Step 3

    Add the sausage in pieces and keep cooking until it is opaque – try to break up the sausage into smaller pieces as it cooks so it’s a similar size to the mince.

  • Step 4

    Add the onions, garlic, celery and carrots and give everything a good stir. Cover and cook on a low heat until the veg softens, stirring now and then. This will take about 10 minutes.

  • Step 5

    Add the tomatoes, purée and stock, and bring to a simmer. Cover and cook for 1 hour. Add the basil and cook for another 5 minutes.

  • Step 6

    Cook the spaghetti, then drain and toss with the sauce. Spoon into warm bowls and serve with parmesan, if you like.

TO MAKE IN A SLOW COOKER . . .

  • Step 1

    Heat 3 tbsp olive oil in a large, wide pan with a lid.

  • Step 2

    Add the pancetta and cook until golden. Add the mince and cook until browned, breaking it up in the pan with a spatula or wooden spoon.

  • Step 3

    Add the sausage in pieces and keep cooking until it is opaque – try to break up the sausage into smaller pieces as it cooks so it’s a similar size to the mince.

  • Step 4

    Tip into a slow cooker and add all the other ingredients but you only need to add 100ml of the chicken stock.

  • Step 5

    Cook on high setting for 5 hours. Stir in the basil at the end of the cooking time and serve with spaghetti.

Nutritional Information

  • Kcals 858
  • Fat 41.6g
  • Saturates 14.5g
  • Carbs 74.7g
  • Fibre 7g
  • Protein 42.9g
  • Salt 2.4g
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