spag bol recipe

With this Spaghetti Bolognese recipe, the technique of the Italian classic has been simplified so you can create a tasty meal in under 30 minutes.&nbsp;

Quick and Easy Spaghetti Bolognese

olive oil

onion (finely chopped)

beef

oregano

tomatoes

garlic (chopped)

tomato paste

parsley (chopped)

Salt and pepper (to taste)

spaghetti

Pecorino Romano or Parmesan cheese

Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes.  Add the garlic and fry another minute.

Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.

Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).

In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).

https://embed.mediavine.com/videos/hoxbgne4rb7ttacvyhb3

This fast-track recipe for Quick & Easy Spaghetti Bolognese style meat sauce is bursting with Italian flavor and cooks in just 30 minutes!

Quick & Easy Spaghetti Bolognese

Bring new life to this mid-week hero. Our Spag Bol Speedy Style is ready quicker than you can say it&#39;ll be worth your while! The kids love this one too!

Mingle&#39;s Spag Bol Speedy Style

beef mince, tofu

Mingle Spag Bol sachet

onion

garlic

carrot

zucchini

passata

200 ml of stock beef

PREPARE ingredients by chopping or grating the veggies. Heat 2 tbsp of olive oil in a large pot over medium heat.&amp;nbsp;

ADD onion and garlic, cook for 3 mins. Mix in protein, cooking until browned. Add remaining veggies and coat all ingredients in sachet contents. 

STIR in passata, tin of tomatoes and stock. Cover the pot and lower the heat to simmer for 20 mins.

SERVE with zucchini noodles or pasta.

To be clear, spag bol isn’t about making something ‘traditional’, it’s about having fun. Sure, we’re borrowing some ideas from the Bolognese classic (adding milk) but also ingredients from ragu found in other parts of Italy, like herbs from ragu Toscano, and finishing with a truly British addition, Worcestershire sauce. Rich, meaty, nostalgic you’ll make it again and again.

Ultimate Spag Bol

Diced Pancetta

White Onion

Carrot

Celery

Garlic Clove

Butter

Leaf

Rosemary

Beef Mince

Red Wine

Worcestershire Sauce

Chicken Stock

Tinned Plum Tomato

Milk

Salt

Spaghetti

Parmesan

Garlic Bread

Add the pancetta to a large, heavy pan with a drizzle of olive oil. Place it over a low-medium heat and gently cook until the fat is released and the pancetta starts to turn crispy.

Meanwhile finely chop the onion, carrot and celery and peel the garlic. Add to the pan along with the butter, a pinch of salt, the bay leaves and rosemary and fry for 8-10 mins until the veggies are soft and the pancetta is nice and browned. Don’t rush this step.

Transfer the contents of the pan to a bowl and set aside. Return the empty pan to the hob, turn up the heat to high and tip in the beef mince and a big pinch of salt. Use the back of your spoon to break the mince up and fry until brown.

Pour in the red wine and let it bubble away over the high heat until reduced by half. Add the Worcestershire sauce then pour in the stock followed by the plum tomatoes. Return the veggies and pancetta to the pan and pour in the milk. Add the salt (the full amount listed in the ingredients list), bring to a simmer, then place a lid on and transfer to the oven for 2½ hrs.

Once the ragu is ready, you can cook your pasta and serve straightaway, but the sauce is even better made the day before and then reheated. If you are prepping ahead of time, let the ragu cool to room temp and place in the fridge overnight. The next day, use a spoon to scrape off the layer of fat which will have solidified on top.

Either way, when ready to eat, cook your spaghetti in a large pan of boiling salted water for 2 mins less than the packet instructions. Drain in a colander, saving a mug full of the salty, starchy cooking water.

Return the spaghetti to the pan you boiled it in and spoon in the ragu. Place over a low-medium heat and continue cooking, stirring and adding splashes of the reserved water (it should be bubbling but not frying) for another 2 mins or so, until you have a thick glossy sauce that clings to the pasta.

Serve with black pepper, lots of Parmesan, and garlic bread on the side!

Absolute winner. So much flavour and my teenage boys were actually grateful….! ☺️ officially my new spag bol recipe for life.

Best Spag Bol I've ever made - even better on toast the next day x

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Top 3 spag bol recipe recipes from across the web

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Top Tags

Quick and Easy Spaghetti Bolognese

Mingle's Spag Bol Speedy Style

Ultimate Spag Bol

Top 3 spag bol recipe recipes from across the web

The most viewed spag bol recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Quick and Easy Spaghetti Bolognese

Mingle&#39;s Spag Bol Speedy Style

Ultimate Spag Bol

The most viewed spag bol recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Mingle's Spag Bol Speedy Style