Hearty Beef Bolognese

A great Bolognese is one of the most rewarding dishes in a home cook's repertoire. This version draws inspiration from the traditional Bolognese of Emilia-Romagna in northern Italy, using soffritto (onion, carrot, celery) as the flavour base, a splash of red wine for depth, and a long, slow simmer to develop a rich, complex sauce. The longer it simmers, the better it tastes — so if you have time, let it go for an extra 15 minutes. This sauce also freezes brilliantly, so consider making a double batch and saving half for a future busy weeknight.

• ✅ 400g beef mince
• ✅ 400g spaghetti
• ✅ 1 can (400g) crushed tomatoes
• ✅ 1 onion, diced
• ✅ 2 garlic cloves, minced
• ✅ 1 carrot, finely diced
• ✅ 1 celery stalk, finely diced
• ✅ 2 tbsp tomato paste
• ✅ 100ml red wine (or beef stock)
• ✅ 1 tsp dried basil, 1 tsp oregano
• ✅ Salt, pepper, olive oil
• ✅ Parmesan to serve

1. 1Sauté onion, carrot, and celery in olive oil for 8 minutes.
2. 2Add garlic, cook 1 minute.
3. 3Add mince and brown well, breaking it up, about 8 minutes.
4. 4Stir in tomato paste and cook 2 minutes.
5. 5Pour in wine and let it bubble for 2 minutes.
6. 6Add crushed tomatoes, herbs, salt, and pepper.
7. 7Simmer uncovered on low heat for 25–30 minutes.
8. 8Cook spaghetti per packet instructions. Drain.
9. 9Toss pasta with sauce and serve topped with Parmesan.