We’ve always loved an easy spaghetti bolognese recipe for a comforting family dinner, and over the years we’ve tried a few different recipes and swapped various ingredients in and out. I love a slow cooked bolognese with red wine but…. if you’re looking for an easy recipe that doesn’t leave you with most of a bottle of red wine left to drink (I’m not good at having leftover wine 😉 ) then this recipe is for you. Like most of my recipes it is easy to make, doesn’t involve much faffing, and is low on effort, but very tasty.
Bolognese recipe serving suggestions
Obviously the most common way to serve this easy bolognese sauce is with spaghetti. It takes less than 10 minutes to boil spaghetti and coupled with the sauce provides a filling dinner for the whole family.
However, this sauce freezes really well, and if we’re using up a batch from the freezer we’ll sometimes serve it with rice or with a warm bread roll and some butter.
Whichever way you decide to eat this adding grated parmesan and some garlic bread is always a good idea. Enjoy 🙂
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Spaghetti Bolognese recipe without wine
Description
An easy recipe for spaghetti bolognese without wine. Simple ingredients and minimal fuss to prepare, this is best cooked low and slow, and even better if you leave it to get cold and reheat the next day. By then the flavours get really strong. But equally for a quick family midweek meal, this works really well.
Ingredients
- 500 g minced beef
- 2 tins chopped or plum tomatoes
- 1 medium onion
- 1 decent sized carrot
- 2 celery sticks
- 1 tsp tomato puree
- 1 tsp Worcestershire sauce
- 250 ml beef stock
- 2 bay leaves
- 1 tsp oregano
- 1 tsp rosemary
Instructions
- Dice the onions and mince the garlic, add to a heavy saucepan with a tablespoon of olive oil and fry until they start to soften
- Dice the carrots and celery, add to the pan along with the rosemary and stir
- While they gently cook, add the minced beef to a separate pan and fry until it’s browned. Keep breaking it up so that you don’t have any large clumps left
- Add that and any juices back into the saucepan with the carrots and celery etc and add all the tinned tomatoes, stock, tomato puree, oregano, Worcestershire sauce, the bay leaves and some salt and pepper
- Give it a good stir, bring to the boil and then simmer gently for at least 40 minutes. If you can cook it on a nice low simmer for longer for a deeper flavour
