4 55 Minutes
Print Recipe

Spaghetti Bolognese


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 50g sliced pancetta,  finely chopped
  • 2 garlic cloves, crushed
  • 500g beef mince
  • 140g Ardmona Tomato Paste
  • 1/4 cup red wine
  • 410g can Ardmona Rich and Thick Classic Tomatoes – 1 1/2 cups water
  • 2 dried bay leaves
  • ½ tsp dried oregano
  • Cooked spaghetti, grated parmesan, to serve


  1. Heat oil in a large, heavy based saucepan on high. Saute onion, celery, carrot and pancetta 4-5 minutes, until vegetables are tender. Stir in garlic and cook 1 minute more.
  2. Add mince and brown well, 4-5 minutes, breaking up lumps as it cooks. Stir in tomato paste and cook 1 minute. Pour wine into pan to deglaze.
  3. Mix in tomatoes with 1 1/2 cups water, bay leaves and oregano. Bring to the boil. Reduce heat to low and simmer 25-30 minutes, until thickened. Season.
  4. Serve sauce with hot cooked spaghetti or other pasta of choice, sprinkled with grated parmesan.


Tip: Add some chopped mushrooms and zucchini if liked with the other vegetables. A pinch of sugar added with the seasonings will reduce acidity. This sauce freezes really well – it’s great to have a batch on hand. When cool, spoon serving quantities into freezer container or freezer bags. Seal well, label and freeze for up to 3 months.

Spaghetti Bolognese

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