Best Spaghetti Bolognese In The World.

Bolognese my mum's way. this recipe may take a while but trust me it is well worth it in the end.

Preparation Time

Cook Time





Step 1:

  • This recipe serves approximately 4 with leftovers. These can be kept in the fridge and taste even better the next day (will keep for approximatley 3 days). The bolognese can also be frozen and will keep for approximately 2 weeks in an airtight container in the freezer.
  • Step 2:

  • Step 3:

  • 1. Chop onions. Turn the pan to a medium heat, add cooking oil and then add the onions.
  • Step 4:

  • Step 5:

  • 2. When the onions have softened add the tomato puree, the garlic puree, a dash of pepper and chili powder.
  • Step 6:

  • Step 7:

  • 3. Mix together and then remove from pan and leave to one side.
  • Step 8:

  • Step 9:

  • 4. Add a tiny bit more oil and then put the meat in the pan (ensure to remove the paper from the bottom). Cook until brown all over.
  • Step 10:

  • Step 11:

  • 5. Put the onions back into the pan with the meat and add the tinned tomatoes. Stir.
  • Step 12:

  • Step 13:

  • 6. In a separate pan cook the pasta according to the instructions on the packet.
  • Step 14:

  • Step 15:

  • 7. Crush the stock cube as small as possible. Then add enough boiled water to fully cover the meat and put in the stock cube. Stir.
  • Step 16:

  • Step 17:

  • 8. Add the lemon juice and then leave for the excess water to evaporate. Stir occasionally and taste to see if more spice is required.
  • Step 18:

  • Step 19:

  • 9. Using a colander or sieve remove the cooked pasta from the water and separate out into portions
  • Step 20:

  • Step 21:

  • 10. When the bolognese is no longer watery serve over the pasta with a touch of cheese if desired.