Meat sauce recipe

Our very best ever spaghetti Bolognese is super effortless and a accurate Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Great Food consumer Andrew Balmer.

Nutrition and additional data

Nutrition: per serving


Most likely the most widely-utilized oil in cooking, olive oil is pressed from fresh olives. It’s…

Onions are endlessly versatile and an important ingredient in countless recipes. Native to Asia…

The carrot, with its distinctive brilliant orange colour, is 1 of the most versatile root…

Rosemary’s extreme, fragrant aroma has typically been paired with lamb, chicken and game…

For the Bolognese sauce

  • 2 x 400g tins plum tomatoes
  • tiny pack post” information-tooltip-w >basil, leaves picked, finely chopped and the rest left entire for garnish

Most closely connected with Mediterranean cooking but also very prevalent in Asian food, the…

Closely connected to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 fresh bay leaves
  • two tbsp tomato pure
  • one beef stock cube
  • 1 red chilli, deseeded and finely chopped (optional)
  • 125ml red wine
  • 6 cherry tomatoes, sliced in half
  • To season and serve

      75g write-up” data-tooltip-w >parmesan, grated, plus added to serve

    Parmesan is a straw-coloured challenging cheese with a all-natural yellow rind and rich, fruity flavour. It…

  • 400g spaghetti
  • crusty bread, to serve (optional)
  • Put a big saucepan on a medium heat and add one tbsp olive oil.

    Add four finely chopped bacon rashers and fry for ten mins till golden and crisp.

    Decrease the heat and include the two onions, two carrots, two celery sticks, two garlic cloves and the leaves from two-three sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg frequently right up until it softens.

    Improve the heat to medium-substantial, add 500g beef mince and cook stirring for three-four mins until finally the meat is browned all in excess of.

    Include two tins plum tomatoes, the finely chopped leaves from modest pack basil, one tsp dried oregano, two bay leaves, two tbsp tomato pure, 1 beef stock cube, one deseeded and finely chopped red chilli (if utilizing), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

    Deliver to the boil, minimize to a gentle simmer and cover with a lid. Cook for one hr 15 mins stirring occasionally, until finally you have a wealthy, thick sauce.

    Include the 75g grated parmesan, check out the seasoning and stir.

    When the Bolognese is virtually completed, cook 400g spaghetti following the pack directions.

    Drain the spaghetti and stir into the Bolognese sauce. Serve with a lot more grated parmesan, the remaining basil leaves and crusty bread, if you like.