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Spaghetti Bolognese

Time Cooking: 1 hour
Serves: 4-6

This bolognese sauce is best made the day before you plan to serve it to get the best flavour.


1 large onion
3 garlic cloves (crushed)
800g lean beef mince
142g can (just over half a cup) tomato puree (I use double concentrated 28-30%)
1 and 3/4 tins chopped tomatoes
1 cup red wine
1 teaspoon castor sugar
Squeeze of tomato ketchup
Dollop of sweet chili sauce
2 bay leaves
Mixed herbs
Salt and pepper


Fry the onions and garlic until soft.

Add the mince and brown it. Season with salt and pepper.

Add the tomato puree and stir through. Then add the chopped tomatoes.

Add the sugar, tomato sauce, sweet chili sauce and stir.

Add the red wine, mixed herbs and bay leaves.

Chop the mushrooms and add them.

Simmer for about 40-60 minutes (I leave the lid off).

Check the seasoning and serve with pasta and freshly grated parmesan.

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