![spaghetti bolognese](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2022/01/spaghetti-bolognese.jpeg?resize=100%2C100&ssl=1)
Bolognese sauce has a long tradition originating in Bologna, Italy many centuries ago. But the combination of the sauce with spaghetti pasta to make spaghetti bolognese is more modern.
A bit of research suggests that the combination was made by Italian immigrants to the USA and then brought over to the UK.
So when I say “like Mama used to make” I mean my mother. She served up spag bol at least once a week for as long as I can remember.
I’ve tried many recipes for spaghetti bolognese over the years but my wife and I have settled on this one from Jamie Oliver with a couple of added tweaks of our own.
⚠️ Warning to Parents and Grandparents
Spaghetti Bolognese and very young children is NOT a good idea as in the picture!
![baby with spaghetti bolognese](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2022/01/baby-with-spag-bol2.jpeg?resize=750%2C500&ssl=1)
If you are going to risk feeding it to your child, my wife (aka Nanny) recommends a plastic floor covering and sitting them as close as possible to the bathroom. Also, have the washing machine on standby as the sauce stains are difficult to remove.
![spaghetti bolognese](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2022/01/spaghetti-bolognese.jpeg?fit=381%2C200&ssl=1)
Spaghetti Bolognese Like Mama Used to Make
Ingredients
- 2 cloves garlic
- 1 onion
- 2 sprigs of fresh rosemary
- 6 rashers smoked streaky bacon
- olive oil
- 500 g minced beef
- 200 ml red wine
- 1 jar sun-dried tomatoes
- 800 g plum tomatoes ( 2x 400g tins)
- 1 tsp (affiliate link)Worcester sauce
- 500 g dried spaghetti
- Parmesan cheese
- extra virgin olive oil
- fresh basil leaves to garnish
Instructions
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan and fresh basil leaves to garnish.
Nutrition
You may also like one of my other recipes …
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![pollo pibil](https://i0.wp.com/grandadscookbook.co.uk/wp-content/uploads/2022/01/pollo-pibil2.jpeg?fit=750%2C394&ssl=1)