Spaghetti Bolognese

Spaghetti Bolognese


90 minutes








Making this recipe


2 tbsp oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 celery sticks, finely chopped
2 carrots, finely chopped
2 rashers bacon, chopped
400g lean beef mince
1 large bay leaf
2 tbsp tomato purée
1 tsp Harissa Spice Mix
150ml red wine
500ml fresh beef stock
300ml tin tomatoes
500g pack spaghetti
50ml milk
A pinch of salt
A pinch of pepper
Parmesan, grated, to serve

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Everyone’s favourite…Spaghetti Bolognese, using a pinch of Harissa…delicious!

Step 1:

Heat 1 tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, garlic, celery, carrots and a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.

Step 2:

Pour the remaining oil into the pan, increase the heat and tip in the bacon. Cook for 3-4 mins until golden.

Step 3:

Add the mince, and cook for a further 5 mins until browned.

Step 4:

Return the vegetables to the pan and add the bay leaf, tomato purée and Harissa. Cook for a further min and mix well.

Step 5:

Pour in the wine and reduce.

Step 6:

Add the stock and tinned tomatoes with a pinch of pepper and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 30 mins.

Step 7:

Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.

Step 8:

To finish the sauce, stir in the milk and season to taste. Serve and top with parmesan.

Learn more about the history of spaghetti bolognese by reading our blog post