Spaghetti Bolognese

Serves 4

Prep Time: 20′

Cooking Time: 1hr30′

What you need:

  • 500g Ground Beef
  • 1 Large Onion, Chopped
  • 3 Large Garlic Cloves, Crushed
  • 1 Large Carrot, Diced
  • 1 Celery Stick, Diced
  • 3 Tbsp Cooking Oil (I use sunflower)
  • 1 x 400g Can of Chopped Tomatoes
  • 1 Bay Leaf
  • ½ Tbsp of Dried Basil
  • Handful of Fresh Basil, chopped
  • Sea Salt & Pepper (To Taste)
  • 1 Tsp Sugar
  • 2 Large Glasses of Water for the sauce
  • 1 Spaghetti Pack (I use Barilla #5) or GF Pasta or even Zoodles (Zucchini Noodles)
  • 1 Pot of Boiling Water for the Spaghetti
  • Freshly Grated Parmesan for Serving



I’ve read so many Bolognese sauce recipes, and tried way too many before finally settling on this one. It’s rich and juicy!

Heat the oil in a large saucepan and fry the beef until brown over high heat. Add the onions and garlic, frying until softened. Add the bay leaf, dried basil, salt and pepper.

Keep frying until the meat has browned even more. Pour the water over the meat. Reduce the temperature and stir in the tomatoes, carrots and celery. Here I add the sugar because it reduces the acidity of the tomatoes.

Cover with a lid and simmer over a gentle heat for 1 to 1½ hours until it’s rich and thickened, stirring occasionally. Halfway through the boiling, remove the bay leaf and add the fresh chopped basil.

Cook the spaghetti in plenty of boiling salted water. I also like to add 1 tsp of olive oil to keep it from sticking. Stir occasionally. Drain and divide between plates.

If you’re avoiding dairy, skip the Parmesan. If not, sprinkle a little over the pasta before adding a good ladleful of the sauce. Finish with more cheese and some fresh basil leaves!

Bon Appetit!




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