Spaghetti Bolognese

By Chef Silvia Leo

For 4 – 6 People
45+ Mins
Allergens: Gluten, Soya

Utensils & Essentials

Large saucepans, knife, chopping board, olive oil, black pepper, salt to taste.


Unfortunately Chefs For Foodies isn't currently suitable for anyone with severe allergies. Each recipe highlights ingredients that may typically cause an allergic reaction.

Gluten, May cointain Soya

  • 500g De Cecco spaghetti
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g lean beef mince
  • 200g pork mince
  • 50ml red wine
  • 1kg tomato passata (passata di pomodoro)
  • 3 basil leaves

How to make

Spaghetti Bolognese
In a large saucepan, warm 30ml olive oil to a low-to-medium heat.
In a large saucepan, warm the olive oil to a low-to-medium heat.
Add the grated carrot, chopped onion and garlic, simmer (but don’t fry, or they might burn!) for about five minutes, until the onion is translucent.
Add the mince and cook until brown. Stir from the time to time.
Season with salt and pepper.
Add the wine and let evaporate, about 2 minutes. Add the passata and stir well, season with salt and add the basil leaves.
Carefully place them into the oil to deep fry, making sure to keep their shape. Cook for 2-3 minutes, until they're crispy and golden. Set aside.
Cover with a lid, transfer to your smallest burner, and let it cook at very low flame for at least 30 minutes. We reccommend 2 hours, as this will allow the flavours to truly come out.
Season the yoghurt with black pepper, salt and cumin powder to taste, mix well, then leave to one side.
Keep an eye on it as it cooks. If the sauce gets too dry while due to evaporation, add a little bit of water. Adjust the seasoning as needed.
For the pasta, use a very deep saucepan and fill it up with water. Bring it to the boil and add around 1 tbsp of salt.
Once the salt has dissolved, add the spaghetti. If it pokes out of the water, wait a few seconds for the ends to soften before using a wooden spoon to ensure it’s completely submerged.
Cook the spaghetti at a steady boil for 12 minutes, or 10 if you prefer an Al Dente texture.
Once cooked, drain the pasta and serve with the sauce, and a garnish of basil leaves.
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