Description
James Martin’s Spaghetti Bolognese is a traditional Bolognese sauce made with ground beef, tomatoes, onions, garlic, red wine, and herbs, served over perfectly cooked spaghetti. The slow-cooked sauce brings out the deep, rich flavors of the meat and vegetables, making it a comforting and filling dish.
Ingredients
Scale
- 500g ground beef (minced beef)
- 1 large onion (chopped)
- 2 garlic cloves (minced)
- 1 carrot (finely chopped)
- 1 celery stick (finely chopped)
- 400g can of chopped tomatoes
- 2 tbsp tomato purée
- 200ml red wine
- 300ml beef stock
- 1 bay leaf
- 1 tsp dried oregano or Italian seasoning
- Salt and freshly ground black pepper (to taste)
- 2 tbsp olive oil
- 400g spaghetti
- Freshly grated Parmesan cheese (for serving)
- Fresh basil or parsley (optional, for garnish)
Instructions
- Cook the Vegetables: Heat the olive oil in a large frying pan or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Cook gently for 8-10 minutes, stirring occasionally, until the vegetables are soft and fragrant.
- Brown the Meat: Add the ground beef to the pan and cook for 5-7 minutes until browned all over. Break up any lumps with the back of the wooden spoon as it cooks.
- Add Wine and Simmer: Pour in the red wine and simmer for 5 minutes, allowing the alcohol to evaporate and the flavors to intensify.
- Stir in Tomatoes and Stock: Add the chopped tomatoes, tomato purée, and beef stock. Stir everything together and add the bay leaf, oregano, salt, and freshly ground black pepper. Bring the mixture to a boil, then reduce the heat and let it simmer gently for 45 minutes to an hour, stirring occasionally.
- Cook the Spaghetti: While the sauce simmers, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the spaghetti and set aside.
- Combine and Serve: Remove the bay leaf from the Bolognese sauce. Toss the cooked spaghetti with the sauce or serve the sauce spooned over the top of the pasta. Garnish with freshly grated Parmesan cheese and fresh basil or parsley, if desired.