Our high-quality ever spaghetti Bolognese is wonderfully clean and a true Italian conventional with a meaty, chili sauce. The following is the recipe on how to make spaghetti ala bolognese:


1tbspn olive oil

4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves, finely chopped
2-3 sprigs rosemary, leaves picked and finely chopped
500g red meat mince

For bolognese sauce:

small percent basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 clean bay leaves
2 tbsp tomato purée
1 beef stock dice
1 purple chili, seeded and finely chopped (non-obligatory)
125ml pink wine
6 cherry tomatoes, sliced in half of

To season and serve:

75g parmesan, grated, plus more to serve
400g spaghetti
crusty bread, to serve (optional)


  1. Place a large saucepan on medium heat and add 1 tbsp olive oil. add the Bacon and fry for 10 minutes till golden and crisp.

2. Lessen the heat and upload the onion, carrot, celery, garlic, and rosemary, then fry for 10 minutes. Stir the veg regularly till it softens.

3. Boom the heat to medium-high, add the mince and prepare dinner stirring for 3-4 minutes till the beef is browned all over.

4. Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato purée, inventory cube, chili, wine, and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

5. Bring to the boil, reduce to a gentle simmer and cover with a lid. prepare dinner for 1 hr 15 minutes stirring occasionally, until you have a rich, thick sauce. add the Parmesan, check the seasoning and stir.

6. When the Bolognese is sort of completed prepare dinner the spaghetti following pack commands. Drain the spaghetti and stir into the Bolognese sauce. Serve with grated Parmesan, the more basil leaves and crusty bread.