Spaghetti Bolognese à la Rob

Spaghetti Bolognese has got to be my favourite meal. I’ve tried quite a few recipes over the years but, after much experimentation, this has to be the best. I use a food processor to speed things up, but you can chop the ingredients with a knife if you fancy.


  • 1 large carrot
  • 2 sticks of celery
  • 1 medium onion
  • 2 tbsp olive oil
  • 3 garlic cloves, crushed
  • 500g lean minced beef
  • 1 large glasses of red wine (or 1 of those small taster wine bottles)
  • 2x400g cans chopped tomatoes
  • 1/2 a cup of Beef stock
  • 1 tbsp dried oregano
  • Worcestershire sauce
  • 2 bay leaves
  • Salt and ground black pepper
  • Parmesan cheese


  1. Put the Onion, Carrot and Celery in the food processor and blend until it’s a finely diced (or chop them with a knife)
  2. Add the olive oil to a large saucepan on a medium heat
  3. Add the Onion, Carrot and Celery mixture to the pan and sauté for 5 mins
  4. Whilst, cooking, chop the garlic
  5. Add the chopped garlic to the pan and continue to cook a few a few mins
  6. You now have Soffritto!
  1. Increase to a high heat, split the meat into 3 portions and add each portion a few minutes apart – doing it this way gives you the best of both worlds from the “should I brown my meat” argument.
  2. Once the first two portions are brown and the third is a still pink…
  3. Add the Red wine and let the liquid evaporate (2-3 mins)
  4. Add the Chopped tomatoes, beef stock, oregano and bay leaves
  5. Give 2-3 shakes of the Worcestershire sauce (more if you prefer)
  6. Add salt and pepper to taste
  1. Turn the heat to a very low simmer, keep the lid on but askew and cook for at least 45 mins but aim for a good 1.5-2 hours
  2. Cook the spaghetti according to packet instructions and serve with grated Parmesan cheese

Spaghetti Bolognese

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