Spaghetti Bolognese

This spaghetti bolognese is beautifully rich and smooth with so much Italian flavour that you’ll be wanting the sauce before it even touches the pasta!

Spaghetti bolognese is one of those dishes that is always talked about with passion. Whether it’s the sauce recipe, the type of pasta you use or even how long you need to let it simmer. I’m not going to get fancy on you with this dish.

This is my version on it that I cook at home and is just delicious & homely. It just screams comfort food. I generally will cook this on weekends as I do like to take my time with it. It also makes for awesome leftovers. Don’t forget to pour yourself a good glass of Chianti to drink with this. Saluti!

Spaghetti Bolognase

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Recipe by Dad’s Home Kitchen with Jase Pashley Cuisine: Italian


Prep time


Cooking time






  • 2 Tbsp 2 olive oil

  • 1 carrot diced

  • 1 celery stalk diced

  • 1/4 red capsicum diced

  • 1 onion diced

  • 3 cloves of garlic minced

  • 500 g 500 spaghetti pasta

  • 500 g 500 beef mince or quorn mince

  • 1 cup 1 of red wine

  • 1 400g tin of diced tomatoes

  • 2 Tbsp 2 tomato paste

  • 1 tsp 1 fresh rosemary roughly chopped

  • 1 tsp 1 fresh sage roughly chopped

  • 1 Tbsp 1 of fresh basil leaves roughly chopped

  • Salt & pepper to taste

  • Parmesan or pecorino & parsley for garnish


  • Heat your oil in a pot on medium heat & add the onion, carrots, celery & capsicum with a pinch of salt to help them break down & cook for 5 minutes.
  • Add the mince & cook for 5 mins then add the tomato paste & cook for a further 5 minutes.
  • Add the red wine & stir through then add the tin tomatoes, rosemary, basil & garlic. Stir them though & then simmer for an hour with the lid partially covered & stir occasionally.
  • 15 minutes before it’s ready, boil your spaghetti as per the packet instructions in salted water. I like to add a little of the pasta water to the sauce for a little more flavour.
  • Drain the spaghetti & add it to the bolognese with a little handful of parmesan or pecorino cheese and a few for fresh basil leaves.
  • Add salt & pepper to taste if needed.
  • Serve it up in a bowl or serving plate and garnish with more cheese & fresh parsley. Enjoy!

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