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.

Spaghetti Bolognese

Course Main Course
Cuisine Italian
Servings 4 people


  • 1 carrot large
  • 2 sticks celery
  • 1 onion medium size
  • 2 tbsp olive oil
  • 3 cloves garlic crushed
  • 500 g minced beef lean
  • 1 large glass of red wine or 1 of those small taster wine bottles
  • 2 can chopped tomatoes
  • 1/2 cup beef stock
  • 1 tbsp dried oregano
  • worcestershire sauce
  • 2 bay leaves
  • salt to taste
  • ground black pepper to taste
  • parmesan cheese to taste



  • Put the Onion, Carrot and Celery in the food processor and blend until it’s a finely diced (or chop them with a knife)
  • Add the olive oil to a large saucepan on a medium heat
  • Add the Onion, Carrot and Celery mixture to the pan and sauté for 5 mins
  • Whilst, cooking, chop the garlic
  • Add the chopped garlic to the pan and continue to cook a few a few mins


  • 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.
  • Once the first two portions are brown and the third is a still pink…
  • Add the Red wine and let the liquid evaporate (2-3 mins)


  • Add the Chopped tomatoes, beef stock, oregano and bay leaves
  • Give 2-3 shakes of the Worcestershire sauce (more if you prefer)
  • Add salt and pepper to taste
  • 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


  • Cook the spaghetti according to packet instructions and serve with grated Parmesan cheese

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