Nigel Slater Spaghetti Bolognese

This delicious Nigel Slater spaghetti Bolognese is a comforting, easy-to-make meal perfect for a cozy dinner. The rich, slow-cooked sauce brings out deep flavors, and you can use pantry staples like pasta, ground beef, and tomatoes. Customize it with your favorite pasta, and don’t forget the Parmesan for an extra touch!

Ingredients Needed

• 50g / 1¾ oz butter
• 70g / 2½ oz pancetta
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 1 carrot, finely chopped
• 2 celery stalks, finely chopped
• 2 large mushrooms, finely chopped
• 2 bay leaves
• 400g / 14 oz beef mince
• 200ml / 7 fl oz whole milk
• 220ml / 7¾ fl oz crushed tomatoes or passata
• 200ml / 7 fl oz red wine
• 200ml / 7 fl oz vegetable stock
• Pinch of freshly ground nutmeg
• Cooked pasta (spaghetti or tagliatelle)
• Grated Parmesan, for serving

How To Make Nigel Slater Spaghetti Bolognese

1. Cook the pancetta: Melt the butter in a heavy-based pan. Add the pancetta and cook for 4-5 minutes, stirring occasionally without letting it brown too much.
2. Cook the vegetables: Add the onion, garlic, carrot, celery, mushrooms, and bay leaves. Cook over medium heat for 8-10 minutes, stirring frequently until the vegetables are soft and tender.
3. Brown the beef: Increase the heat and add the minced beef. Break it up with a wooden spoon and let it cook for 3-4 minutes without stirring. Once the bottom is browned, stir again and cook for another 3-4 minutes until the beef is golden-brown all over.
4. Add the liquids: Slowly pour in the milk, stirring constantly. Then add the tomatoes, red wine, vegetable stock, nutmeg, and season with salt and pepper. Bring everything to a boil.
5. Simmer the sauce: Reduce the heat to a gentle simmer. Partially cover the pan and let the sauce cook for 1 hour and 30 minutes, stirring occasionally.
6. Serve: Taste and adjust seasoning if needed. Stir in the cooked pasta, pile onto serving plates, sprinkle with grated Parmesan, and serve hot.

Recipe Tips

• Use whole milk: Whole milk adds creaminess and richness to the sauce. Skim milk won’t give the same depth of flavor.
• Brown the meat properly: Let the beef sit for 3-4 minutes before stirring. This gives the meat time to brown and develop a richer taste.
• Cook low and slow: Simmer the sauce gently for at least 1.5 hours to allow the flavors to deepen and the meat to become tender.
• Taste as you go: Season with salt and pepper during cooking, and adjust before serving for the best balance of flavors.
• Choose the right pasta: Thicker pasta like tagliatelle holds the sauce better than spaghetti, but either works depending on your preference.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover spaghetti Bolognese cool to room temperature. Transfer it to an airtight container and store it in the fridge 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: Pour the Bolognese into a pan and heat on medium for 7-10 minutes, stirring occasionally, until thoroughly warmed. Add a splash of water or stock if the sauce is too thick.

Nutrition Facts

Serving Size: 1 serving (about 2 cups / 660 g)

• Calories: 667
• Total Fat: 22 g
• Saturated Fat: 6.5 g
• Cholesterol: 62 mg
• Sodium: 637 mg
• Potassium: 1135 mg
• Total Carbohydrate: 84 g
• Dietary Fiber: 11 g
• Sugars: 14 g
• Protein: 35 g

Try More Nigel Slater Recipes:

• Nigel Slater Slow Roast Shoulder Of Lamb
• Nigel Slater Shepherd’s Pie
• Nigel Slater Thai Green Curry