While spaghetti Bolognese is typically associated with Italy, the dish’s origins aren’t actually Italian. Instead, it’s a bastardisation of ragù alla bolognese, popular in the northern city of Bologna, adored by many in the UK and United States.
Thought to have evolved in the context of the early 20th-century emigration of southern Italians to the United States, spaghetti Bolognese typically has more in common with Neapolitan ragù. Generally made with minced beef, tomatoes, garlic, wine, and an assortment of herbs, the dish is also cooked for significantly less time than traditional ragù.
Regardless, spaghetti Bolognese has become a family favourite in households across the world. Whether you’re new to cooking or boast advanced skills, this spaghetti Bolognese recipe is quick and easy to whip up from scratch.
Don’t skip the red wine in the sauce. Use a good dry red wine — it will give a deeper rich flavour, and if you don’t want to use alcohol, simply substitute it with a low sodium beef broth.
While this spaghetti Bolognese features a less conventional fried egg on top, a warm loaf of garlic bread and a simple salad are ideal sides to this pasta dish. Alternatively, slice some crusty bread, drizzle it with olive oil, sprinkle with Parmesan cheese and lightly toast. Enjoy!
CHEF’S TIP:
- To freeze bolognese sauce, store in an airtight container, and freeze up to four months (once defrosted, it cannot be frozen again).
- This bolognese sauce can be made ahead and refrigerated in an airtight container for two days.
Ingredients
- 1 kg topside mince meat
- 1 onion chopped
- 1 clove garlic crushed
- 1 tsp mixed herbs
- 1 tbsp tomato paste
- salt
- pepper
- 15 ml cooking oil
- 50 ml red wine
- 100 ml hot water
- 5 ml flour
- 1 packet spaghetti cooked
- 1 tbsp butter
- fresh parsley chopped
- 1 potato (optional) peeled and chopped
- 6 eggs
Instructions
- In a two-litre pot, heat the oil. Fry the garlic, onion and spices.
- Add the mince meat. Season to taste. Cook the mince until brown. Add the tomato paste, red wine and water.
- Add the cubed potato. Simmer for 20 minutes on low heat. Add the flour to thicken the sauce if needed.
- Mix the fresh parsley and butter with the cooked spaghetti. Fry the eggs and place one on top of each serving of spaghetti bolognese.
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