Spaghetti Bolognese

Serves 4-6 people.
Chef’s tip: Make this at least 6 hours before you plan on eating it. The flavours will develop the longer you leave it.


  • 500g beef mince (a bit less/more works just fine if you can’t get the exact weight)
  • 100ml red wine
  • 1 medium onion, thinly sliced
  • 2 cloves of garlic, minced or finely chopped
  • 1/2 a celery stick, diced small
  • 1 sprig of fresh rosemary, chopped
  • 2 tins of plum tomatoes 
  • 1x 200g tube of tomato puree
  • Dash of Worcestershire sauce
  • Dry basil
  • Dry oregano
  • Salt and pepper
  • Olive oil


  • Heat a tablespoon of oil in a large pan on a medium-high heat.
  • Add the mince and use a whisk to break it up and remove any chunks. Season the mince with salt and pepper.
  • Cook the mince until all of the liquid has evaporated and the meat is starting to brown/stick to the pan (don’t worry, it will come off). This will take your bolognese to another level of flavour.
  • Add the red wine and cook for about a minute to release the alcohol, then add the onion, garlic, celery and rosemary.
  • Cook for another 5mins or so to soften the onions then add the tomatoes. Break them up with a spoon/masher/knife if you want smaller chunks.
  • Take one of the tins and fill it 2/3 with water, and add that to your sauce.
  • Add about 2/3 of the puree (you might need to add a bit more later), a dash of Worcestershire sauce, and a good sprinkle of basil and oregano – I’d say around a tablespoon of each.
  • Re-season with salt and pepper to taste.
  • Turn down to simmer with a lid on for as long as you possibly can leave it. Minimum should be an hour but if you can leave it for hours, occasionally stirring it then even better.
  • Taste it every time you stir and see if you need to add any more seasoning/puree.
  • When you put your water on to boil for the pasta, add a pinch of sugar to the sauce to really bring it all together.
  • Serve with your choice of pasta and maybe some garlic bread 😉