This rich and meaty spaghetti bolognese is made with lean beef mince, mushrooms, red wine, and a slow-simmered tomato sauce. It comes from the Hairy Bikers’ Mums Know Best series. Ready in just over an hour and serves 5–6.
I make this at least twice a month because the dry-fry method keeps it low on fat without losing any flavour. The flour trick thickens the sauce perfectly every time.
Spaghetti Bolognese Ingredients
- 500g lean beef mince
- 1 medium onion, finely chopped
- 2 celery sticks, trimmed and finely sliced
- 2 medium carrots, finely diced
- 2 cloves garlic, finely chopped
- 150g small portobello or chestnut mushrooms, sliced
- 1 tbsp plain flour
- 150ml red wine
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 tsp caster sugar
- 1 tsp dried oregano or mixed herbs
- 2 bay leaves
- 375–450g dried spaghetti
- Salt and freshly ground black pepper
- Freshly grated Parmesan, for serving
How to Make Spaghetti Bolognese
- Brown the mince and vegetables: Place the beef mince, onion, celery, carrots, and garlic in a large non-stick saucepan. Cook over a medium heat for 8–10 minutes, stirring with a wooden spoon to break up the meat, until browned.
- Add the mushrooms: Stir in the sliced mushrooms and cook for another 2–3 minutes. Sprinkle the plain flour over the mixture and stir well to coat everything.
- Build the sauce: Pour in the red wine, scraping up any bits from the base of the pan. Add the chopped tomatoes, tomato purée, and 300ml of cold water.
- Season and simmer: Crumble in the beef stock cube and add the caster sugar, oregano, and bay leaves. Season with black pepper and bring to a simmer. Let the sauce cook gently, uncovered, for 30–40 minutes.
- Cook the spaghetti: Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 10–12 minutes, or as the packet directs, until al dente.
- Serve: Drain the spaghetti, divide among warmed bowls, and spoon the sauce on top. Finish with a generous grating of Parmesan.
What Are the Best Tips for Spaghetti Bolognese?
- Dry-fry for less fat: The Hairy Bikers brown the mince without adding oil. The natural fat from the beef renders out and is enough to cook everything through.
- Simmer low and slow: A gentle 30–40 minute simmer, uncovered, is what builds the deep, rich flavour. Do not rush this step.
- Season at the end: Taste the sauce after simmering and adjust the salt and pepper. The stock cube adds salt, so check before adding more.
- Skip the wine for kids: Replace the red wine with an equal amount of beef stock for a family-friendly version. The sauce will still have plenty of flavour from the tomatoes and herbs.
- Try different mince: For a lighter version, swap in turkey mince. For a more traditional ragu, use a half-and-half mix of beef and pork mince.
- Use leftover sauce for other dishes: This bolognese sauce makes a brilliant filling for a Hairy Bikers lasagne. It also works well spooned over jacket potatoes or used as a base for cottage pie.
- Toss the pasta in the sauce: Add a splash of pasta cooking water to the sauce, then toss the drained spaghetti directly in the pan. This helps the sauce cling to every strand instead of pooling at the bottom of the bowl.
What to Serve With This Bolognese
A bowl of bolognese is a full meal on its own, but a few sides make it special. Warm garlic bread or crusty sourdough is the classic choice for mopping up leftover sauce. A simple green salad with a light vinaigrette cuts through the richness nicely.
For a bigger spread, try adding steamed tenderstem broccoli or roasted courgettes on the side. If you are feeding younger children, a bowl of grated mature Cheddar on the table often goes down better than Parmesan. You could also serve our meatballs in tomato sauce as a starter when you have guests.
How Should You Store Leftover Bolognese?
Let the sauce cool completely before storing. It will keep in an airtight container in the fridge for up to 4 days.
This bolognese sauce also freezes well. Transfer cooled sauce to freezer bags or containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob, adding a splash of water if the sauce has thickened too much.
Nutrition Facts
- Serving Size: 1/6 of recipe
- Calories: ~550 kcal
- Protein: 30g
- Carbohydrates: 65g
- Fat: 18g
- Saturated Fat: 7g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
Frequently Asked Questions
Can I make this in a slow cooker? Yes. Brown the mince and build the sauce on the hob first, then transfer to a slow cooker on low for 6–8 hours.
How long should bolognese simmer? A minimum of 30 minutes uncovered is needed for the sauce to reduce and thicken properly. For an even richer result, you can extend this to a full hour on very low heat.
What is the secret to a good bolognese? Good quality lean mince and a full-bodied red wine make the biggest difference to the finished sauce. A long, uncovered simmer lets everything reduce into a thick, rich base.
How does this compare to Jamie Oliver’s bolognese? Jamie Oliver bakes his bolognese in the oven and uses sun-dried tomato paste for depth. The Hairy Bikers keep theirs on the hob and thicken with flour, giving a quicker, lighter result.
What is the difference between bolognese and ragu? Bolognese is a type of ragu from Bologna, traditionally made with mixed meats, soffritto, tomatoes, and sometimes milk or cream. The Hairy Bikers’ version is a simplified British take using lean beef mince and a red wine sauce.
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Hairy Bikers Spaghetti Bolognese Recipe
Description
This spaghetti bolognese is made with lean beef mince, mushrooms, and red wine, then simmered for 40 minutes until thick and rich. A classic Hairy Bikers recipe from Mums Know Best, ready in 75 minutes and serving 5–6.
Ingredients
Instructions
- Place the beef mince, onion, celery, carrots, and garlic in a large non-stick saucepan. Cook over a medium heat for 8–10 minutes, stirring with a wooden spoon to break up the meat, until browned.
- Stir in the sliced mushrooms and cook for another 2–3 minutes. Sprinkle the plain flour over the mixture and stir well to coat everything.
- Pour in the red wine, scraping up any bits from the base of the pan. Add the chopped tomatoes, tomato purée, and 300ml of cold water.
- Crumble in the beef stock cube and add the caster sugar, oregano, and bay leaves. Season with black pepper and bring to a simmer. Let the sauce cook gently, uncovered, for 30–40 minutes.
- Bring a large pot of salted water to a rolling boil. Cook the spaghetti for 10–12 minutes, or as the packet directs, until al dente.
- Drain the spaghetti, divide among warmed bowls, and spoon the sauce on top. Finish with a generous grating of Parmesan.
