Spaghetti Bolognese

A deeply savoury bolognese built on softened veg, a little smoked bacon and well-browned mince, simmered until rich. A splash of milk softens the sauce the way a traditional ragù does. The kind of midweek staple that's even better reheated.

Everyone has their own bolognese, and this is a dependable, not-too-fussy version that still tastes like you’ve made an effort. The bacon and the splash of milk are the two touches that lift it above a basic mince-and-tomato sauce — both classic in a proper Italian ragù. Make a big batch and freeze half; it only gets better with a night in the fridge.

Ingredients

• 1 tbsp olive oil
• 1 onion — finely chopped
• 1 carrot — finely diced
• 1 stick celery — finely diced
• 50g smoked streaky bacon or pancetta — finely chopped
• 2 cloves garlic — crushed
• 500g beef mince
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 300ml beef stock
• 100ml milk
• 1 tsp dried oregano
• 400g spaghetti
• salt, black pepper and Parmesan to serve

Method

1. Heat the oil in a large pan and gently cook the onion, carrot, celery and bacon for 8–10 minutes until soft and the bacon is starting to colour. Add the garlic for the last minute.
2. Turn up the heat, add the mince and brown well for 6–8 minutes, breaking it up, until there's no pink left and the bottom of the pan is going golden.
3. Stir in the tomato purée and cook for a minute, then add the chopped tomatoes, stock and oregano. Season.
4. Bring to a simmer, then turn the heat low and cook uncovered for 30 minutes, stirring occasionally. Pour in the milk and simmer for a final 10 minutes, until thick and glossy.
5. Meanwhile cook the spaghetti in well-salted water to packet timing. Drain, toss with a little of the sauce, then top with the rest and plenty of Parmesan.

Serve it with

• Warm garlic bread or dough balls
• Plenty of grated Parmesan
• A crisp green salad
• A glass of red wine

Common swaps

• Use half beef and half pork mince for a richer sauce.
• Leave out the bacon for a simpler version — it still works well.
• No celery? Leave it out, or use a little extra carrot.
• A small splash of red wine added with the stock deepens the flavour.

Common mistakes to avoid

• Rushing the veg. Letting it soften slowly is where a lot of the flavour comes from.
• Overcrowding the pan with mince so it steams instead of browning.
• Skipping the milk — it really does smooth out the sharpness of the tomatoes.
• Not simmering long enough — a quick sauce tastes thin and sharp.

Storage, freezing & reheating

Storage: Cool quickly and keep the sauce covered in the fridge for up to 2 days.

Freezing: The sauce freezes brilliantly for up to 3 months. Freeze it without the pasta and cook fresh spaghetti when you reheat.

Reheating: Reheat the sauce in a pan until piping hot, loosening with a splash of water if needed. Reheat once only.

Allergen notes: contains gluten, milk. Always check individual product labels.

Estimated nutrition

Per serving, estimated from typical ingredient values — not a substitute for precise dietary calculation.