Spaghetti Bollynaise

Preparation info
  • Makes


    • Difficulty


Appears in

By Tom Parker Bowles

Published 2013

  • About

You can’t fail with this classic, the mainstay of my youth. The real difference between this and my other version is less salt and no booze. When my children were younger, I’d use the small stars rather than spaghetti, as they’re easier to eat.


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 3 carrots, finely chopped


Heat the oil in a big saucepan over a medium heat and soften the onion for 5 minutes. Add the carrots, celery and garlic and cook until soft, another 10 minutes. Turn up the heat, add the beef and brown, stirring, for about 5 minutes.

Add the tomatoes, tomato purée, Worcestershire sauce and stock. Bring to the boil, then simmer, covered, on a low heat for 30–40 minutes, stirring from ti