Ahh, spaghetti bolognese. Does it ever really go out of style?
There is just something irresistible about a great spaghetti bolognese.
Originating from the Bologna region of Italy, the meat-based pasta dish has become a classic staple around the world. Even if you don’t have an Italian ‘Nonna’ with an old family recipe, you can still enjoy the rich, hearty, and comforting Italian classic.
Our best ever spaghetti bolognese is super easy, delicious, and way more sustainable than the traditional beef-based dish.
400 g Hey Planet Mince, or other meat/alternative
1 tbsp olive oil
2 medium onions, finely chopped
3 garlic cloves, chopped
2 carrots, coarsely grated or finely chopped
1 squash, coarsely grated or finely chopped
2 celery sticks, finely chopped
2-3 sprigs rosemary leaves, picked and finely chopped
2 x 400g cans plum tomatoes
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef or vegetable stock cube
125ml red wine
Large handful basil, finely chopped
1 red chilli, deseeded and finely chopped (optional)
Salt and pepper to taste
To season and serve
75g parmesan grated (or cheese alternative), plus extra to serve
Crusty bread to serve (optional)
Put a large saucepan on medium-low heat and add 1 tbsp olive oil.
Add the onions, carrots, celery sticks, garlic cloves, and the leaves from 2-3 sprigs of rosemary, all finely chopped, then fry for 10 mins. Stir often until the vegetables soften.
Increase the heat to medium-high, add 400g mince and cook, stirring for 3-4 mins until the meat is browned all over.
Add the plum tomatoes, tomato purée, basil, dried oregano, bay leaves, tomato purée, stock cube, deseeded and finely chopped red chilli (if using), and red wine. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
Add the grated parmesan, check the seasoning, and stir.
When the bolognese is nearly finished, cook the spaghetti following the pack instructions.
Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.