February 14, 2017

Best Spaghetti Bolognese

Preparation: 10 Minutes | Cooking: 30 Minutes | Serves: 4


  • 500 g beef mince
  • 1 small onion, finely chopped
  • 200 g button mushrooms, sliced
  • 2 cloves garlic, crushed
  • 750 ml bottle of tomato pasta sauce
  • ½ cup red wine or beef stock
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 2 tsp dried oregano
  • Spaghetti to serve


  1. Place beef mince in a bowl and mix in a little oil. Heat a large frypan until it is hot. Crumble in half of the mince. Brown the mince, breaking up any lumps with a fork. Remove first batch, reheat pan and cook remaining mince, then remove.
  2. Add onion, mushrooms and garlic. Cook until onion is soft. Return mince to frypan and add the tomato pasta sauce, wine or stock, tomato paste, sugar and oregano.
  3. Bring to the boil, reduce heat and simmer for 30 minutes. Add 1/2 to 1 cup of water to sauce if needed as it cooks. Serve with spaghetti.


  • You will need to cook the mince in 2 batches. Crumble the mince over the base of the pan rather than adding it in one clump. Be careful not to crowd the pan.
  • Want to freeze a batch of the meat sauce? Why not plan ahead and make a double quantity of the meat sauce, then freeze half of it to use for an easy midweek meal. The meat sauce can be made up to 2 days in advance. It can be frozen for 3 months (thaw it overnight in the refrigerator before reheating).

Everyone needs a great spaghetti bolognese recipe under their belt. This one can be yours!

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