Spaghetti Bolognese

Makes 6 - 8 Servings
Bolognese is known as the Italian Ragu. A delicious meat sauce that was first established in Bologna but is made in all regions of Italy, each with their own subtle difference. Bolognese is usually served with a flat tagliatelle noodle but is equally delicious with spaghetti noodles.
serve with:
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  • 2 tablespoons (30ml) extra virgin olive oil
  • 1 large onion, finely diced
  • 2 stalks of celery, finely diced
  • 2 carrots, peeled, finely dice
  • ½ pound pancetta (250g), finely diced
  • 3 cloves of garlic, minced or pressed
  • 1½ pounds (750g) lean ground beef
  • 2 teaspoons (10ml) oregano
  • 1 can (156ml)  tomato paste
  • 1 - 2 cups wine (240 - 480ml), red or white
  • 2 (28 ounce)(796ml) cans crushed tomatoes
  • sea salt
  • pepper, freshly cracked
  • 12 ounces (340g) tagliatelle pasta or spaghetti 
  • freshly grated Parmesan cheese for garnish


In a large saucepan, heat oil over medium heat till glistening and add the onion, celery and carrots.  Season with a couple of pinches of salt and pepper.  Cook, stirring until the vegetables are soft and the onion is translucent.  Add pancetta and sauté till golden brown but still soft.   Add the ground beef and with the back of a spoon crumble and cook until browned.  Next add the garlic, oregano and tomato paste and stir into the meat mixture.  Cook for approximately 1 minute.  Pour in the wine and crushed tomatoes and gently stir to combine.  Top the pot with a lid covering 75 percent of the pan and reduce the heat to low.  Simmer the sauce for 1 to 2 hours until thick, stirring occasionally. Check the sauce after 1 ½  hours.  If you find that the sauce has too much liquid, remove the lid and continue to simmer for another ½ hour until thickened.  Season with additional salt and pepper to taste.

When ready to serve, cook pasta according to package instructions.   Add pasta to a plate or bowl, top with bolognese sauce and freshly grated Parmesan cheese and serve with fresh Italian bread to “scarpetta” all of the sauce left on the plate.


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