Nigella Spaghetti Bolognese

You know those nights when you want something proper? Something hot, rich, and deeply satisfying — but you’re too tired for anything fancy? That’s exactly what Nigella’s Spaghetti Bolognese is for.

It’s not posh. It’s not complicated. But it fills your kitchen with the smell of good things bubbling on the stove, and it tastes like home. This version is based on Nigella Lawson’s take — classic flavours, nothing fussy, just well-loved ingredients done right.

Ingredients List

• 500g ground beef – the heart of the sauce
• 1 onion, finely chopped – adds sweetness and flavour
• 2 carrots, finely chopped – gives body and a gentle sweetness
• 2 celery sticks, finely chopped – part of the classic Italian “soffritto”
• 3 garlic cloves, minced – always
• 2 tablespoons tomato paste – for richness
• 400g crushed tomatoes – the sauce base
• 1/2 cup red wine – gives the sauce depth (can skip or swap with broth)
• 1 cup beef or chicken broth – helps the sauce simmer beautifully
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste
• 400g spaghetti – or any pasta you like
• Grated Parmesan cheese, to serve

How To Make It

1. Brown the beef: Put a bit of olive oil in a big pan and heat it up. Add the ground beef and break it apart with a wooden spoon. Cook until it’s nice and browned — about 5–7 minutes.Tip: Don’t crowd the pan or it’ll steam instead of sear. If it’s looking grey, turn the heat up.
2. Add your chopped veg: Throw in the onion, carrot, celery, and garlic. Stir it all together and let it soften for about 10 minutes. You want it to smell sweet and savoury — not raw.
3. Stir in tomato paste: Add the tomato paste and stir. Let it cook for 1–2 minutes — this helps it taste deep and not tinny.
4. Add wine, tomatoes, and broth: Pour in the red wine (if using), crushed tomatoes, and broth. Stir everything together until it looks like a proper sauce.
5. Add herbs and simmer: Sprinkle in oregano and basil. Season with salt and pepper. Bring it to a simmer, then turn the heat down, cover partly, and let it cook for at least 1 hour. Stir now and then.While it simmers, I usually clean up the kitchen, put on a podcast, and sneak a square of chocolate.
6. Cook the spaghetti: Boil a big pot of salted water. Cook your spaghetti until al dente — that just means with a bit of bite. Drain it and save a little bit of pasta water.
7. Mix and serve: Toss the cooked pasta with some of the sauce — just enough to coat the strands. Plate it up and ladle more sauce on top. Finish with lots of grated Parmesan.

Common Mistakes

Why does my sauce taste bland?
It needs more simmer time — or a touch more salt. Let it reduce and deepen.

Why is it too watery?
Simmer it uncovered for the last 20 minutes to thicken it up.

Can I skip wine?
Yes — just use more broth. You’ll still get a lovely sauce.

Storage and Reheating Tips

Fridge:
Cool it first. Then store in an airtight container for 3–4 days.

Freezer:
Freeze in portions. Label the container. Keeps well for up to 3 months.

Reheat:

• Stovetop: Gently in a pan with a splash of water.
• Microwave: Covered, stirring halfway.
• Oven: Low heat (150°C/300°F), covered for 25 minutes.

What To Serve With It

• Garlic bread – buttery and crisp, perfect for wiping the plate
• A simple green salad – helps balance all the richness
• A glass of red wine – if it’s been that kind of day

FAQ Section

Can I use fresh tomatoes?
Yes, but cook them longer so they break down fully.

Can I make it vegetarian?
Sure — try lentils or mushrooms instead of beef.

Can I add chilli?
Absolutely. A pinch of chilli flakes adds a nice little kick.

Try More Recipes:

• Nigella Courgette Fritters
• Nigella Chicken Orzo Slow Cooker 
• Nigella Leftover Chicken Pie