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Spaghetti Bolognese

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Spaghetti Bolognese

Preparation time:
30 minutes
Cooking time:
60 minutes
Total time:
1 hour 30 minutes 60 minutes 30 minutes
Serves:
 6

Ingredients

  • 30 g butter
  • 500 g spaghetti
  • 3 tbsp olive oil
  • 225g smoked back bacon, finely diced
  • 2 onions, finely diced
  • 1 clove garlic, finely chopped
  • 2 large carrots, finely diced
  • 3 sticks celery, finely diced
  • 500g minced lamb
  • 2 x 400g cans chopped tomatoes
  • 2 tbsp tomato purée
  • 250ml white wine
  • 3 finely pared strips lemon zest
  • 1 bay leaf
  • 3 sprigs parsley
  • Salt and freshly ground pepper
  • Freshly grated nutmeg
  • 10 tbsp (60g) freshly grated Parmesa

Method

  1. To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato purée, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.
  2. Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.
  3. Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.

Comments and images

Average user rating 4 stars out of 5

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baking_queen

baking_queen 13 November 2008 12:43

This recipe is also very nice if you replace the white wine with a large glass of red wine in there and gara massala spice.

chelseablue

chelseablue 02 September 2008 13:59

Have made this bolognese many times since I first found this recipe & it just gets better every time, its so easy to make & very delicious. I found the taste intensified if I cooked it the day before & left over night to serve the next day. There is never any left when it's cooked in our house !

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4 stars out of 5

Average user rating Based on 569 ratings

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This recipe was first published on Waitrose.com in February 2004