Make a classic spaghetti Bolognese recipe with homemade Bolognese sauce and tender chunks of beef, making this dish a family favourite. Ditching the jar of readymade sauce will be the best decision you ever make. This traditional tomato-based sauce is flavoured with garlic, oregano and a hint of Worcestershire sauce. This easy recipe has also been triple tested in the Woman’s Weekly kitchen so you know it’s going to be a hit! This classic spaghetti Bolognese recipe serves 4 people and takes approximately 50 mins to make. If you have any leftovers, pop into a Tupperware or airtight container and store in the fridge for up to 2 days. You could also freeze leftovers; just make sure you defrost thoroughly before reheating.
For the Bolognese sauce:
- 2 medium onions, peeled and chopped
- 1tbsp olive oil
- 1 garlic clove, peeled and crushed
- 500g lean minced beef
- 90g mushrooms, sliced
- 1tsp dried oregano or mixed herbs
- 400g can tomatoes or chopped tomatoes
- 300ml hot beef stock
- 1tbsp tomato ketchup or purée
- 1tbsp Worcestershire sauce
- salt and ground black pepper
- 350g spaghetti
- freshly grated Parmesan
- Put the onion and oil in a large pan and fry over a fairly high heat for 3-4 mins. Add the garlic and mince and fry until they both brown. Add the mushrooms and herbs, and cook for another couple of mins.
- Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, stirring occasionally, for 30 mins.
- Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.