Spaghetti Bolognese Recipe – Easy Italian classic – Recipes by Warren Nash

A ridiculously easy Italian Spaghetti Bolognese Recipe that tastes amazing! The secret ingredient is Milk for the best creamy bolognese sauce.

Spaghetti Bolognese is also great for freezing, and if you have any left over, why not make my Lasagna:

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Get the directions for my Italian Spaghetti Bolognese Recipe on my website: :

Ingredients (Serves 4 | Prep time: 10m Cooking time: 50m | 436 calories & 15.9g fat p/serving)

– 500g Beef Mince
– x1 Onion
– x1 Carrot
– Garlic (x2 cloves)
– Bacon (x4 rashers)
– Oil (to fry)
– Tomato Puree (x1 tbsp)
– Red Wine (150ml)
– Milk (semi) (150ml)
– x2 Tin Chopped Tomatoes
– Oregano (x2 tbsp)
– Beef stock cube (1)
– Nutmeg (pinch)
– Spaghetti


  1. BTW, real bolognese contains no GARLIC one of the reasons for this is it overpowers the flavour of the meat sauce, it isn’t needed, try the recipe I told you about, see how you rate it, no harm in it. I believe its the best but I suppose everyone has their own preferences. I know for a fact that flavour doesn’t even come into this dish without a decent amount of time simmering.

  2. Just make sure the sauce doesn’t dry out too much while simmering or you will risk the meat sticking to the pan again. Hope this helps, this is the traditional recipe anyway, Ohh and one last thing NEVER SERVE IT WITH SPAGHETTI! It should be tagliatelle as it holds onto the sauce better ideally it should be 8mm wide. When the pasta is ready add it to the sauce and mix in, don’t dollop the sauce on top of the pasta, why leave any parts of the pasta out? It should all be combined. Hope I’ve helped

  3. After this add some whole milk again, not too much about 250ml or so and turn up the heat a little to let the meat soak up the milk, then add some beef stock and simmer for a good 5 -6 hours. This is absolutely crucial if you want the best flavours. As it is simmering the sauce will become dry this can be dealt with by adding a bit more stock and milk and stirring but don’t stir too much try to let the sauce rest on its own as much as possible.

  4. Make sure to add your beef mince in thirds because otherwise the liquid from the beef will render its own juices. once all the mince has been added and is brown add some salt and pepper to the meat but not too much. Add about 3 to 4 tablespoons of tomato paste to the pan and stir in with the meat and veg. Remember this is a meat dish not a tomato based one so only a little is needed. Putting too much tomato in spoils the point of the sauce, its neither a beef tasting nor tomato tasting sauce.

  5. good effort on your behalf where is the soffrito? The recipe I am about to tell you is the traditional one, nothing comes close in my opinion in flavour to the traditional real bolognese of Italy. First of all where is the soffrito? This is crucial for adding more flavour to the dish which is a mixture of carrot celery and onion. Make sure to chop each of the vegetables up into 1/4 inch cubes if you can and use white wine for the dish as it’s traditional.

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