This delicious James Martin Spaghetti Bolognese is a hearty, comforting meal that’s easy to prepare and perfect for any occasion. Made with a rich, slow-simmered meat sauce and fresh spaghetti, it’s packed with flavor from simple ingredients like garlic, thyme, and red wine. Customize it with pantry staples, and finish with grated Parmesan for a classic touch!
Ingredients Needed
- 300g (10.5 oz) fresh spaghetti
For the sauce:
- 50 ml (3 tbsp) olive oil
- 50g (3.5 tbsp) butter
- 1 onion, finely chopped
- 1 stick celery, diced
- 1 carrot, diced
- 1 kg (2.2 lbs) beef stewing steak, minced
- 3 cloves garlic, diced
- 2 sprigs of thyme
- A small bunch of fresh basil (reserve some for garnish)
- 500g (17.6 oz) passata
- 100 ml (⅓ cup + 1 tbsp) beef stock
- 1 glass (125 ml or ½ cup) red wine
- 3 tbsp tomato puree
To serve:
- Grated Parmesan or Pecorino cheese
How To Make Spaghetti Bolognese
- Prepare the base of the sauce: Heat olive oil and butter in a large pan over medium heat. Add the onion, celery, carrot, and pancetta, and fry for 10 minutes until softened.
- Brown the meat: Add the minced beef to the pan and fry until browned, breaking it up as it cooks.
- Simmer the sauce: Add the garlic, thyme, basil, passata, beef stock, red wine, and tomato puree. Stir well, bring to a boil, then reduce the heat and simmer gently for 2–3 hours, stirring occasionally.
- Cook the pasta: Prepare the fresh spaghetti according to the package instructions. Drain and set aside.
- Combine and serve: Add the cooked spaghetti to the sauce, toss to combine, and divide into serving bowls. Sprinkle with grated Parmesan or Pecorino and garnish with fresh basil leaves.
Recipe Tips
- Chop vegetables finely: Finely chopping the onion, celery, and carrot ensures they blend into the sauce, adding flavor without chunky textures.
- Simmer slowly: Let the sauce cook for at least 2 hours to develop deep flavors; stir occasionally to prevent sticking.
- Reserve pasta water: Save a little pasta cooking water to mix into the sauce if it feels too thick; it adds a silky finish.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Spaghetti Bolognese cool to room temperature. Transfer it to an airtight container and refrigerate for up to 3 days.
- Freeze: Once cooled, place the Bolognese sauce (without the pasta) in a freezer-safe container. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Heat the Bolognese sauce in a saucepan over medium heat for about 10 minutes, stirring occasionally. Cook fresh pasta separately and toss together before serving.
Nutrition Facts
Serving Size: 1 serving (200g)
- Calories: 535
- Total Fat: 22g
- Saturated Fat: 7g
- Cholesterol: 28mg
- Sodium: 250mg
- Potassium: 370mg
- Total Carbohydrate: 118g
- Dietary Fiber: 4g
- Sugars: 6g
- Protein: 19g
Try More James Martin Recipes:
- James Martin Chicken Bonne Femme
- James Martin Cabbage Butter
- James Martin Hasselback Potatoes
- James Martin Steak and Kidney Pudding
James Martin Spaghetti Bolognese
Description
This delicious James Martin Spaghetti Bolognese is a hearty, comforting meal that’s easy to prepare and perfect for any occasion. Made with a rich, slow-simmered meat sauce and fresh spaghetti, it’s packed with flavor from simple ingredients like garlic, thyme, and red wine. Customize it with pantry staples, and finish with grated Parmesan for a classic touch!
Ingredients
For the sauce:
To serve:
Instructions
- Prepare the base of the sauce: Heat olive oil and butter in a large pan over medium heat. Add the onion, celery, carrot, and pancetta, and fry for 10 minutes until softened.
- Brown the meat: Add the minced beef to the pan and fry until browned, breaking it up as it cooks.
- Simmer the sauce: Add the garlic, thyme, basil, passata, beef stock, red wine, and tomato puree. Stir well, bring to a boil, then reduce the heat and simmer gently for 2–3 hours, stirring occasionally.
- Cook the pasta: Prepare the fresh spaghetti according to the package instructions. Drain and set aside.
- Combine and serve: Add the cooked spaghetti to the sauce, toss to combine, and divide into serving bowls. Sprinkle with grated Parmesan or Pecorino and garnish with fresh basil leaves.
Notes
- Chop vegetables finely: Finely chopping the onion, celery, and carrot ensures they blend into the sauce, adding flavor without chunky textures.
- Simmer slowly: Let the sauce cook for at least 2 hours to develop deep flavors; stir occasionally to prevent sticking.
- Reserve pasta water: Save a little pasta cooking water to mix into the sauce if it feels too thick; it adds a silky finish.
James Martin Spaghetti Bolognese