The best Spaghetti Bolognese Recipe. The secret ingredients of The World's Best Spaghetti Bolognese are the white wine & full-fat milk (which, by the way, almost entirely evaporate so you don't need to be concerned about your alcohol or calorie intake!), and the key is to cook it slowly over a low heat for many hours. There are loads of different ways to make a bolognese sauce (including our healthier baked bolognese here) but we think this is our best-ever spaghetti bolognese recipe. Traditionally you'd use beef mince with pancetta (which adds fat and richness when the beef is quite lean) but we've also added pork sausages for an extra-juicy sauce.

We Aussies have a thing about shortening words. Pavlova is Pav, afternoon is arvo, mosquitos are mozzies. Sharon is Shazz, Nagisa is Nagi (that's yours truly). You can have The best Spaghetti Bolognese Recipe using 25 ingredients and 9 steps. Here is how you achieve that.

Ingredients of The best Spaghetti Bolognese Recipe

You need of Main Ingredients.
You need 1 tablespoon of olive oil.
It's 2 of medium onions, finely chopped.
It's 2 of carrots, trimmed and finely chopped.
You need 2 of celery sticks, finely chopped.
You need 2 of garlic cloves, finely chopped.
It's 2-3 sprigs of rosemary, leaves picked and finely chopped.
Prepare 500 g of minced beef.
You need of Bolognese Sauce.
It's 2 of x 400g tins plum tomatoes.
You need of Small pack basil, leaves picked (3/4 chopped, rest left whole).
It's 1 teaspoon of dried oregano.
You need 2 of fresh/dried bay leaves.
It's 2 tablespoon of tomato purée.
Prepare 2 of beef stock cube.
It's 1/2 teaspoon of sugar.
You need 1 of red chilli, deserved and finely chopped.
Prepare 1/2 teaspoon of red grape vinegar.
It's 6 of cherry tomatoes, sliced in half.
Prepare 1/3 teaspoon of fresh black pepper.
It's 1/2 teaspoon of salt.
Prepare of To season and serve.
It's 75 g of parmesan cheese, grated, plus extra to serve.
It's 400 g of spaghetti.
It's of Crusty bread, to serve.

So it is thoroughly Aussie to shorten Spaghetti Bolognese to Spag Bol!. And here she is - my Spag Bol. Pour stock and milk into pot; add a pinch of salt. To me this is the absolute best Bolognese Sauce!

The best Spaghetti Bolognese Recipe instructions

Gather and prepare all ingredients.
Put a large saucepan on a medium heat and add 1 tablespoon of olive oil.
Reduce the heat and add the two onions, two carrots, two celery sticks, two garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens..
Increase the hear to medium-high, add 500g minced beef and cook stirring for 3-4 minutes until the meat is browned all over..
Add two tins of plum tomatoes, the finely chopped leaves from 3/4 small pack basil, 1 teaspoon dried oregano, 2 Bay leaves, two tablespoon tomato purse, 1 beef stock cube, 1 deserved and finely chopped red chilli, 1/2 teaspoon of red grape vinegar and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hour and 15 minutes stirring occasionally, until you have a rich, thick sauce. In between, add the pinch of sugar for flavor. Don't forget the salt and fresh black pepper.
Add the 75g grated parmesan cheese, check the seasoning and stir..
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
Drain the spaghetti. Serve with more grated parmesan cheese, the remaining basil leaves and crusted bread. And enjoy! 😋.

It's an authentic recipe we learned in Bologna, Italy, the birthplace of this meaty, deeply flavorful, slow simmered sauce of pancetta, ground beef, onion, carrot and celery (), wine, tomatoes and a splash of cream. It's easy to prepare and just requires a little patience to let the sauce bubble away, developing it's rich flavor. In a large dutch oven over medium-high heat, heat oil. Stir in beef and garlic, breaking up meat with back of a spoon. This Bolognese sauce can be cooked in advance and frozen.