1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside. 2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook for 2-3 minutes until softened. 3. Add the beef mince to the frying pan and cook for 5-7 minutes, stirring occasionally, until browned all over. 4. Stir in the chopped tomatoes, tomato paste, dried oregano, and dried basil. Cook for a few minutes until the sauce has thickened slightly. 5. Pour the beef stock into the pan and stir well. Season with salt and black pepper to taste. 6. Simmer the Bolognese sauce for 15-20 minutes until the beef is tender and the sauce has thickened. 7. Serve the spaghetti topped with the Bolognese sauce and grated Parmesan cheese.
ChefBruzz
In Bologna they use pork in the Ragu, not beef, and tagliatelle, not spaghetti.
Spaghetti Bolognese is a tuna and passata sauce on Spaghetti served on Fridays for good Catholics.
Spag Bol is a great dish, but don’t ask for it if you’re ever in Bologna!
dopegloom
Ah, Bolognese ragu – the most maligned of the sauces.
3 Comments
Original Recipe Here: [Spaghetti Bolognese](https://www.scrumptiously.com/recipe/spaghetti-bolognese/)
**Ingredients**
• 500g spaghetti
• 500g beef mince
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 400g can of chopped tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 beef stock cube, dissolved in 200ml hot water
• Salt and black pepper, to taste
• Grated Parmesan cheese, to serve
**Method**
1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large frying pan, heat the olive oil over medium heat. Add the chopped onion and minced garlic and cook for 2-3 minutes until softened.
3. Add the beef mince to the frying pan and cook for 5-7 minutes, stirring occasionally, until browned all over.
4. Stir in the chopped tomatoes, tomato paste, dried oregano, and dried basil. Cook for a few minutes until the sauce has thickened slightly.
5. Pour the beef stock into the pan and stir well. Season with salt and black pepper to taste.
6. Simmer the Bolognese sauce for 15-20 minutes until the beef is tender and the sauce has thickened.
7. Serve the spaghetti topped with the Bolognese sauce and grated Parmesan cheese.
In Bologna they use pork in the Ragu, not beef, and tagliatelle, not spaghetti.
Spaghetti Bolognese is a tuna and passata sauce on Spaghetti served on Fridays for good Catholics.
Spag Bol is a great dish, but don’t ask for it if you’re ever in Bologna!
Ah, Bolognese ragu – the most maligned of the sauces.