Spaghetti Bolognese

This classic Italian dish will always be a family favourite, no matter the occasion! Try using a dry red wine for the sauce to give your spaghetti bolognese a deeper and richer flavour. 


2 tbsp oil
1 large onion (finely chopped)
1 red bell pepper (finely chopped)
1 celery stick (finely chopped)
500g – 750g beef mince
1 tbsp plain flour
200 ml beef stock
100 ml red wine
1 tbsp tomato puree
2 tbsp Worchester sauce OR mushroom ketchup
1 tin of chopped tomatoes
1 – 2 cloves garlic (peeled and crushed)
25g mushrooms


  1. Heat the oil in a large frying pan. Add the onion, bell pepper, and celery stick and cook over a moderate heat until slightly softened but not browned.
  2. Increase the heat and add the mince. Break it up, add the mushrooms and cook until browned.
    Add the flour and cook for a minute, then add the liquid. Add the sauces, taste and season.
  3. Cover and simmer, stirring occasionally for a minimum of 45 minutes.
  4. Serve on a bed of spaghetti and top with shaved parmesan.