There are fewer things more satisfying than a classic spaghetti bolognese. This recipe is quick and easy to make, and it's perfect for a weeknight meal and makes for great-tasting leftovers for several days after it's cooked.

The history of spaghetti bolognese is a little saucy (sorry). According to The Economist: 'Contrary to popular assumption, it has no definitive tie to the city of Bologna, in northern Italy. Historians generally agree that the dish originated in Imola, a city that sits just west of Bologna, and is home to the earliest documented ragù sauce, dating from the end of the 18th century.'

Source: Shutterstock​

Ingredients:

1 pound (500 grams) spaghetti
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound (500 grams) ground beef
2 400 grams tins of diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
2 bay leaves
1/2 cup (120ml) beef stock
1/2 cup (120 grams) grated Parmesan cheese
Salt and pepper, to taste


Instructions:

1. Cook the spaghetti according to the package instructions.

2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and ground beef. Cook until the beef is browned and veggies have softened about 10 minutes.

3. Add the diced tomatoes, beef stock, oregano, basil, bay leaves and sugar. Season with salt and pepper, to taste.

4. Cook until the sauce is thick and bubbly, about 10 minutes.

5. Drain the spaghetti and add it to the skillet with the bolognese sauce. Serve with grated Parmesan cheese.


Let us know if you give this recipe a go, or whether you have your own version of classic spag bol that you'd like to share with other members.

 

[Ricci]

I always add a tablespoon or more of sugar to my bolognaise sauce. It brings out the other flavours beautifully. Different folk have questioned me about it but on tasting the finished article have changed their recipes to include sugar.

 

[DrChip]

I always add 1x teaspoon chili flakes to ours, then once served and before adding the Parmesan, I drizzle a little extra virgin olive oil over the spaghetti,
sooooo good . Also never drain the spaghetti, use tongs to lift the spaghetti,out into the skillet, you want some of that delicious starchy water to come over to make the sauce thicker and tastier.

 

[Dragonlady16]

Where is the garlic and tomato paste !! Thick and rich tomato flavour, cook long, & low for a full flavoured sauce

 

[DrChip]

Where is the garlic and tomato paste !! Thick and rich tomato flavour, cook long, & low for a full flavoured sauce

Your dead right! Yes where is the garlic, ?? Tomato paste I never add as I like to make my own base. Well noticed

 

[Home alone]

Quick & Easy Classic Spaghetti Bolognese​

There are fewer things more satisfying than a classic spaghetti bolognese. This recipe is quick and easy to make, and it's perfect for a weeknight meal and makes for great-tasting leftovers for several days after it's cooked.

The history of spaghetti bolognese is a little saucy (sorry). According to The Economist: 'Contrary to popular assumption, it has no definitive tie to the city of Bologna, in northern Italy. Historians generally agree that the dish originated in Imola, a city that sits just west of Bologna, and is home to the earliest documented ragù sauce, dating from the end of the 18th century.'

View attachment 2254
Source: Shutterstock​

Ingredients:

1 pound (500 grams) spaghetti
1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
1 pound (500 grams) ground beef
2 400 grams tins of diced tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon sugar
2 bay leaves
1/2 cup (120ml) beef stock
1/2 cup (120 grams) grated Parmesan cheese
Salt and pepper, to taste


Instructions:

1. Cook the spaghetti according to the package instructions.

2. In a large skillet, heat the olive oil over medium heat. Add the onion, carrot, celery, and ground beef. Cook until the beef is browned and veggies have softened about 10 minutes.

3. Add the diced tomatoes, beef stock, oregano, basil, bay leaves and sugar. Season with salt and pepper, to taste.

4. Cook until the sauce is thick and bubbly, about 10 minutes.

5. Drain the spaghetti and add it to the skillet with the bolognese sauce. Serve with grated Parmesan cheese.


Let us know if you give this recipe a go, or whether you have your own version of classic spag bol that you'd like to share with other members.

Add a couple of squares of dark chocolate to this for richness.

 

[freesethmuke1984]

It's just one of those timeless dishes that everyone loves. When it comes to history, it's funny how food stories can be a bit saucy. So, it may not have a definitive tie to Bologna, but that doesn't take away from its deliciousness.
I've whipped up a similar recipe before, and it's a real lifesaver for those busy weeknights. The key is that it's quick and easy to make without sacrificing flavor. But hey, if you're still on the hunt for something new and exciting, I've got a suggestion for you. Ever tried paccheri pasta? It's not your typical spaghetti, but it's got this unique shape that's perfect for trapping all that delicious sauce.