Pip’s favourite spaghetti bolognese recipe

A richly delicious bolognese recipe which is super quick to throw together and tastes amazing every time!


I have posted a lot of bolognese recipes since I started this blog- but I love experimenting to find that magical formula for a really good brew! This is the recipe that I think gives the best all round results every time- it’s certainly not a traditional Italian recipe, but I think that the little twists really work to create a rich and tasty bolognese. I always love a dark looking sauce and this one gives you that too.

For a more traditional and simple recipe have a look at my Italian style bolognese 

Find my other versions here!

Rich spaghetti bolognese

Tasty spaghetti bolognese

Spicy courgetti bolognese


My Recipe

Serves: 6
Syns: less than 1 per portion
Healthy Extra: none


  • 2 onions, peeled and finely chopped
  • 3 sticks celery, end and stringy bits removed and finely chopped
  • 3 carrots, grated
  • 4 cloves garlic, crushed
  • 750g lean beef mince
  • 2 tins chopped tomatoes
  • 4 tbsp tomato puree
  • 1 tbsp dark soy sauce
  • 1 beef stock cube or stockpot
  • 1 tbsp honey, sugar or sweetener
  • 1 tsp oregano
  • salt and pepper
  • Sunflower or Rapeseed Frylight
  • fresh basil to serve


  1. Preheat oven to 120c
  2. Heat a non-stick, large pan (one with a lid) with Frylight and throw in the veg. Fry gently, stirring every now and again for about 5 minutes.
  3. Fry the beef mince seperately on a high heat until browned, breaking up any clumps
  4. After the veg have cooked for 5 mins, add the the chopped tomatoes, tomato puree, stock cube, soy sauce, honey, oregano and salt and pepper
  5. Bring up to a fast simmer and add in the browned mince. Stir well, pop on the lid and place in the oven for about 3 hours. (check after 2 hours to stir)
  6. Serve with spaghetti, torn fresh basil and parmesan

Additional Info

I have chosen to slow cook this as I think it tastes better, however if you don't have time, just leave it simmering on the hob, uncovered for about 40 minutes and it should still be delicious.

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