There’s something wildly comforting about the smell of garlic and onions sizzling in olive oil — it instantly makes the kitchen feel warmer, even if your windows are fogged up and the dog’s staring at you like it’s his dinner time. This Hairy Bikers Spaghetti Bolognese has become one of my emergency weeknight dinners. You know the kind — when everyone’s starving, there’s laundry on the sofa, and you need to feed six people fast without losing your soul in the process.
It’s not one of those “simmer for three hours with red wine and secrets” bolognese recipes. Nope. It’s quick, easy, and full of honest, hearty flavour. But somehow it still tastes like you’ve made a real effort — the kind of meal that gets a quiet “mmm” from the table while people are twirling spaghetti like it’s a tiny art form.
Why You’ll Love It
- Ready in 40 minutes tops — quicker than takeaway and tastes better.
- One pot for the sauce — less washing up, more wine time.
- Rich and herby without being heavy — the oregano gives it a warm, homey kick.
- It’s proper comfort food — ideal for rainy nights or feeding a crowd.
- Totally customisable — go big with cheese, chilli flakes, or whatever’s in your fridge.
- Tastes even better the next day — honestly, make extra on purpose.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, chopped
- 1 pound (450g) ground beef
- 2 tablespoons tomato paste (UK: tomato purée)
- 28 oz (800g) crushed tomatoes (or chopped tinned tomatoes)
- 1 tablespoon dried oregano
- 1 good handful fresh parsley, chopped
- Salt and black pepper, to taste
- ½ pound (225g) spaghetti
- Grated Pecorino Romano or Parmesan, optional but glorious
How to Make It
Sauté the aromatics:
Heat the olive oil in a large saucepan over medium-low heat. Add your chopped onion and let it cook gently for 2–3 minutes, just until soft and golden. Add the garlic and stir for 1 more minute — don’t let it burn, or it’ll get bossy.
Brown the beef:
Toss in the ground beef and break it up with a spoon. Cook for about 8 minutes or until it’s no longer pink. Try not to stand there snacking on it yet — it gets better.
Stir in the depth:
Add the tomato paste and dried oregano. Stir it through the beef and let it cook for a minute or two — this wakes everything up and smells amazing.
Add tomatoes and simmer:
Pour in the crushed tomatoes. Give it all a big stir and season with salt and pepper. Bring it to a simmer, then lower the heat and let it bubble gently for 15–20 minutes. If you’ve got time, let it go a bit longer — it only gets richer.
Cook the pasta:
While the sauce simmers, boil your spaghetti according to the packet. Salt the water like you mean it. Drain it just shy of al dente if you want to finish it in the sauce.
Finish and serve:
Stir the chopped parsley into the sauce and taste for seasoning. Serve the spaghetti with a ladle (or two) of sauce on top, and a snowfall of grated cheese if you’re feeling generous. You probably are.
Common Mistakes and How to Dodge Them
Why does my sauce taste a bit bland?
You probably need more salt — or time. Give it a few more minutes on the stove and a pinch more seasoning.
My beef’s too dry!
It might’ve been too lean. Go for mince with some fat — it keeps everything juicy and tender.
Too watery?
Simmer with the lid off so it reduces and thickens. Or stir in a spoonful of tomato paste for a quick fix.
Pasta all stuck together?
You either didn’t stir it or overcooked it. Salted water and timing are key. A drizzle of olive oil post-drain never hurts.
Storage and Reheating
Fridge: Store sauce and pasta separately if you can. Sauce lasts up to 4 days; pasta up to 2.
Freezer: The sauce freezes like a champ — airtight container, label it, freeze for up to 3 months.
Reheat: Warm sauce in a pan over medium heat, add a splash of water if it’s thick. Reheat spaghetti briefly in boiling water or microwave in short bursts with sauce.
Frequently Asked Questions
Can I add wine?
Absolutely. A splash of red adds depth — just reduce it before adding tomatoes. If not, a bit of beef stock or balsamic works too.
What meat’s best for bolognese?
Beef is classic, but a mix of beef and pork gives extra richness. Got veal? Go wild.
What pasta works besides spaghetti?
Tagliatelle, pappardelle, fusilli — anything that holds sauce well. Even penne if that’s all you’ve got.
Can I add veg?
Yes! Grated carrot or celery adds sweetness. Mushrooms go brilliantly too. Just sauté with the onions.
Nutrition Facts (Per Serving):
- Calories: 328
- Fat: 10g
- Cholesterol: 55mg
- Sodium: 480mg
- Carbohydrates: 35g
- Protein: 20g
- Sugars: 5g
- Potassium: 570mg
More Hairy Bikers Recipe:
Hairy Bikers Spaghetti Bolognese Recipe
Description
A hearty, weeknight-friendly spaghetti bolognese packed with beef, herbs, tomatoes, and classic comfort — a Hairy Bikers favourite that never misses.
Ingredients
Instructions
- Sauté onions in oil until soft; add garlic.
- Brown beef for 8 mins, then stir in tomato paste and oregano.
- Add crushed tomatoes, salt, and pepper. Simmer 15–20 mins.
- Cook spaghetti until al dente. Drain.
- Stir parsley into sauce.
- Serve pasta with sauce and cheese, if using.
Notes
- Let the sauce simmer longer if time allows — it deepens the flavour.
- Use a mix of beef and pork for a richer taste.
- Always salt your pasta water.
- Save a bit of pasta water to loosen sauce if needed.