The best spaghetti bolognese recipe

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

STEP 1

Step 2

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Step 3

STEP 2

Step 4

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

Step 5

STEP 3

Step 6

Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 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.

Step 7

STEP 4

Step 8

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

Step 9

STEP 5

Step 10

Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Step 11

STEP 6

Step 12

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

Step 13

STEP 7

Step 14

Add the 75g grated parmesan, check the seasoning and stir.

Step 15

STEP 8

Step 16

When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

Step 17

STEP 9

Step 18

Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

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