Helen’s Infamous & Easy Spaghetti Bolognese

A polate of spagetti bolognese, garnished with fresh basil and placed on a red and white cloth

Are you looking for a simple date night dinner? Don’t panic, I’ve got you covered.

Everyone has a take on the old traditional Italian classic and I am by no means no exception. For me, spaghetti bolognese is probably one of, if not the best dish. If there is any leftover bolognese sauce, I’m even known for eating it reheated with a slice of bread for my lunch the next day. To me, wasted bolognese is a sad, sad thing. I’ve taken my mother’s recipe and given it a little twist of my own. Try it out, and let me know what you think.

A fun little slice of history, I never actually used to like bolognese. When I was young, my Mum, who detests minced beef, used to make it with soy protein and so the vegetables, served with yet more vegetables just never held any appeal for me. Ever since she was forced to make it with real minced beef one fateful camping trip, I’ve been a die-hard spaghetti bolognese addict ever since!

Serves: 4

Preparation Time: 15 minutes

Cooking Time: 20 minutes

For this recipe, you will need:

  • 300g dried spaghetti
  • 500g 5% fat beef mince
  • 1 large red onion, peeled and diced
  • 1 red pepper, cored and diced
  • A handful button mushrooms, washed and sliced
  • 1 carrot, peeled and diced
  • 200ml beef stock
  • 150ml red wine (I use Merlot đŸ˜‰ )
  • 3 tbsp olive oil, divided 2:1
  • 1 tbsp dried basil
  • 1tsp garlic powder
  • 1 tsp dried parsley
  • 1/4 tsp ground black pepper
  • Water
  • A pinch of salt (if desired)
  • 50g finely grated grana padano


  • Combine 2 tbsp olive oil with dried parsley and set aside.
  • Fill a large pan to two thirds full of water, add the salt and bring to a rolling boil. Add the spaghetti and cover. Cook until soft.
  • In a large frying pan, add 1 tbsp olive oil and heat over a medium heat. Add mince and cook until pink, then add red onion, red pepper, carrot and mushrooms cook thoroughly until the mince is brown, the onion is transparent and the vegetables are beginning to soften.
  • Place the meat mixture into a large saucepan and add the stock, red wine, basil, garlic powder and black pepper. Stir gently over a medium heat, then cover and simmer for twenty minutes.
  • Once ready, remove the spaghetti and drain. Place in a large bowl and add the parsley and olive oil mixture. Mix thoroughly until the spaghetti is well coated. Divide between four warmed plates.
  • Generously pile the bolognese into the centre of each spaghetti pile. Sprinkle with grated grana Padano and serve immediately!

Hearty and delicious, the very core of cooking in our household!

Buon appetito!

Helen xx

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