Spaghetti Bolognese

Preparation info
  • Serves


    • Difficulty


    • Ready in

      30 min

Appears in
Students' Cookbook

By Sophie Grigson

Published 1993

  • About

A well-made Bolognese sauce is a real treat, and it pays to learn how to make it properly. Make the full quantity of sauce even if there aren’t four mouths to feed, as it tastes even better reheated a day after it is made. As an alternative to spaghetti, serve the sauce on baked potatoes, or with rice, topped with grated cheese.


  • 4 tablespoons olive or sunflower oil
  • 1 onion, chopped finely
  • 1


Heat the oil in a large saucepan, add the onion, carrot and celery and fry over a moderate heat until soft and lightly browned. Add the beef and bacon, raise the heat and cook, stirring to break up the lumps, for 5-10 minutes or until the beef is no longer red. If using wine, add it to the pan with the water. If not, add 450