Spaghetti Bolognese is a family favourite in my household. The kids have fun slurping up the spaghetti, my other half loves it as the sauce is full of flavour and protein, and I enjoy making it as it’s quick and easy, perfect for a mid-week meal. A lot of recipes for Bolognese sauce include red wine, however I like to make mine a fancy by adding in some port. It uplifts the flavour of the meat and adds a little sweetness to the sauce that works so well with the tomatoes.

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Bolognese Sauce Recipe

Serves: 6
Preparation Time: 10 minutes
Cooking Time: 45 minutes


  • 1 tbsp light olive oil
  • 1.5 large white onions finely chopped
  • 3 cloves garlic minced
  • 750 g minced beef
  • 3 low salt beef stock cubes crushed
  • 3 tbsp tomato puree
  • 120 ml port
  • 1 bay leaf
  • 0.5 tsp mixed dried herbs (thyme, oregano, basil)
  • 3 tsp Worcester sauce
  • 400 g tin peeled chopped tomatoes
  • 100 ml water use to wash out the tomato tin
  • salt and pepper to taste


  1. Heat the oil in a deep frying pan or wok. Add in the onion and sauté for 5 minutes until soft.
  2. Stir in the garlic and cook for a further minute.
  3. Turn up the heat and add in the mince. Cook for 10 minutes stirring regularly until the meat has browned.
  4. Add in the port and stir through for two minutes until the alcohol smell goes away.
  5. Lower the heat and add in the crushed stock cubes and the tomato puree and stir well.
  6. Add in the rest of the ingredients apart from the salt and pepper and stir through.
  7. Cover the pan with the lid and simmer on low for 25 to 30 minutes, checking and stirring every 10 minutes.
  8. Season with salt and pepper.


  • Serve with spaghetti and top with grated parmesan cheese.
  • Use any left over sauce as a topping for baked potatoes (white or sweet) for lunch the next day.
  • You can make this vegetarian by substituting the beef mince for Quorn mince and use vegetable

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