Spaghetti Bolognese

The Bolognese Sauce is rich, thick and has beautiful depth of flavour. It’s perfect for a quick midweek meal


  • 1 1/2 tsp olive oil
  • 2 minced garlic cloves
  • 500 g beef mince
  • 1/2 cup (125 ml) dry red wine (sub water or beef broth/stock)
  • 2 beef bouillon cubes
  • 800 g  can crushed tomato 
  • 2 tbsp tomato paste
  • 2 tsp white sugar
  • 2 tsp Worcestershire sauce
  • 2 dried bay leaves
  • 1/2 tsp dried thyme or oregano
  • salt and pepper to taste


  • Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
  • Turn heat up to high and add beef. Cook, breaking it up as your go, until browned.
  • Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
  • Add remaining ingredients except salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally. 
  • Slow simmer option: really takes this to another level, if you have the time! Add 3/4 cup of water, cover with lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so.
  • Adjust salt and pepper to taste right at the end. Serve over spaghetti.