Spaghetti Bolognese
Prep time
Cook time
Total time
Recipe type: Mains
Serves: 6 people
  • 1kg lean minced beef
  • 600g spaghetti
  • 3 tbsp olive oil
  • 50g grass-fed butter
  • 2 onions
  • 2 large carrots
  • 2 large celery sticks
(Equal ratios of onions: carrots: celery)
  • 1.5kg (3 tins) chopped tomatoes
  • 750ml (1 bottle) dry (drinkable!) white wine
  • 375ml full-fat milk
  • 1 tbsp nutmeg
  • Salt (personal taste)
Toppings I used
  • Parmesan (to serve)
  1. Finely chop the onions, carrot & celery.
  2. Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
  3. Add the onions to the frying pan and sauté until they turn a light golden colour.
  4. Add the carrots & celery and continue sautéing until they change colour.
  5. Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
  6. Add the wine & stir occasionally, until it has completely evaporated.
  7. Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
  8. Once the milk has evaporated, add the chopped tomatoes & stir.
  9. Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
  10. (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
  11. Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your “base”.
  12. Place a saucepan of water over a high heat and wait for it to boil.
  13. Once the water is boiling, add the spaghetti, a splash of olive oil and pinch of salt, & boil for 10 minutes.
  14. Taste the spaghetti to check it has softened to your personal taste and, once it has, turn off the heat for both the spaghetti and ragu & plate up.
  15. Serve with grated parmesan.
  16. Enjoy!
Recipe by Andrea's Passions at