Bolognese is one of those dishes that food bloggers rarely write about, probably because everyone already has their own recipe, as though it is an integral part of inherited human knowledge. However, the public at large still seem to buy jars of the damn stuff or develop poor imitations of what this classic dish should be – this recipe cometh to set the record straight. A good Bolognese recipe, frugal or otherwise, is just as important as any other… Oh look, here’s one now!
The most important consideration when making Bolognese, other than flavour, is consistency. In my opinion, which may or may not be valid, its texture needs to be almost like that of a sauce. The best way of achieving such a thing is to cook the meat separately to begin with, allowing you to break it down a little. Being able to finely dice vegetables also helps – no one wants to be gnawing on a lump of celery whilst eating an otherwise scrumptious Bolognese.
In terms of flavour, your Bolognese, whether you follow this recipe or not, simply must pack considerable punch. Carrots, celery and onion provide the dish with an awe-inspiring base on which the garlic, rosemary and other mouth-watering constituents are able to build. Of course, the addition of red wine is optional, though highly recommended if you happen to have some close at hand and a flavoursome homemade beef stock will always be better than an equivalent cube. Don’t skimp on the olive oil either, it adds a devastating richness and a velvety quality to the proceedings and is almost as important to the recipe as the meat itself. Basically, hurl everything you have at this recipe, excepting the kitchen sink, it’s worth it!
Spaghetti alla Bolognese
Serves 4
Ingredients:
• 300g minced beef
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 stick of celery, finely chopped
• 1 red pepper, finely sliced
• 3 cloves of garlic, mashed
• 2 x 400g peeled plum tomatoes
• 2 tbsp tomato puree
• 1 branch of rosemary, tied up
• 2 bay leaves
• 2 tsp balsamic vinegar
• 200ml strong beef stock or 1 cube of beef stock
• 250ml red wine (optional)
• 1 handful red lentils
• Olive oil (and plenty of it)
• Salt
• Pepper
Method:
1. Heat a slosh of olive oil up in a frying pan, break the mince into it with your fingers and cook through. Meanwhile, fry off the onion, carrot, celery and pepper, until translucent, in a generous amount of olive oil. Add the meat and garlic to the vegetables, stir until fully incorporated.
2. Add the tomatoes, tomato purée rosemary, bay leaves, vinegar, beef stock, wine and lentils – stir thoroughly. Add some more olive oil for good measure and cook for at least an hour, two is preferable. Make sure the sauce is reduced until thick and rich, season and serve with spaghetti and garlic bread.
Cost: As my tips section will tell you, the best way to conserve money when making a dish like this is to bulk it out a little with ingredients other than meat. I can guarantee you that if you ate some of this you’d never be able to tell it contains lentils, yet they do give it a little more body and help it go that little bit further. 300g of beef mince really is enough for four people, I assure you. As such, this entire Bolognese sauce should set one back no more than £3.70 without the wine and a little more if one includes it.
138 replies on “Spaghetti Bolognese”
This looks delicious and I really like the addition of red lentils!
Thanks! Me too, they work so well!
That looks incredible. I’ll confess I’m guilty of using store purchased sauce out of sheer lack of time. You’ve inspired me to find time. Wish me luck. 🙂
Tut, tut, Jenn! Good luck 😀
Different and interesting.
How so, Rosemary? I think you mean delicious and interesting 😀
Exactly!
I thought the rosemary and some of the other ingredients were different from classic bolognese and was interested in how the flavor would change. Sounds like it was delicious.
No, I know it is a little different! I think they contribute a lot though!
I would love a bowl of this right now 🙂
We have more for this evening 😀
Fantastic post, bolognese sauce is my freezer staple. I mix my mince beef with Quorn to make the the dish stretch a bit further and all the carnivores I have fed never noticed.
Thanks so much! It’s so hard to discern things like quorn and lentils. Give the latter a go, much cheaper than quorn!
I was going to say that this is a beautiful classic! Nick, this was one of my all time favorite meals before you know what 🙂 I love your take on it.
Hehe, thanks, Somer! Indeed! We’ll have to come up with a version free of a few things 😀
Don’t you worry, I’ve all ready got it covered 😉
Glad to hear it!
Presentation is very good and it look delicious .
Thanks very much!
I absolutely enjoy reading your posts. Your prose is captivating. Can’t wait to try this recipe!
Thanks so much, Katie!
One of my cooking goals is to try to make more Italian dishes. I am going to print this out right now to try soon. Thank you for sharing it!
Great stuff! I hope you enjoy it!
LOVE THIS!!! Any chance you could come cook dinner for me? I’m always happy to do dishes! And with such savings there’ll be plenty left over for more wine (though I suppose the cost of the plane ticket would have to be factored in…)
Thanks! I’m afraid the logistics might be a little tricky :D. Pay for the ticket!
One of my favorites!
I think everyone loves bolognese!
We quite rudely call that Spag Bog in our family and yours looks perfect, i do agree that the sauce must be saucy. It loves to have a good long cook.. c
Spag Bog is very polite – we call it Spag Bollocks – I hope the kids don’t repeat it at school! I never cook mine quite so long, but will give it a whirl. Cook double and make up a lasagne at the same time or freeze for emergencies – Yum
Lovely term 😀 – I hope they don’t! The cooking time is essential 😀
Haha – we called it spag bol/bog too! I’m glad you agree!
It’s just not the same without the red wine! If all else fails…marmite! mmm I like the idea of using lentils, balsamic vinegar and rosemary!
Exactly… marmite… hmm… I’ll stick to the beef stock 😀 – I prefer my marmite on toast 😀
Haha, give it a try, you might be pleasantly surprised 🙂
I wish I could dive into a bowl of that right now…
Hehe – we have more for tonight, yum!
You are killing me. I’m trying to hold off for another 30 minutes before I have lunch. Now I can’t hold back! haha I can’t wait to make this for dinner next week. Thanks for sharing!
Hehe – sorry! Don’t take me to court.
Reblogged this on Chef Regent's and commented:
Student staple, nuff said!
Spag Bol, certainly is a classic, and my recipe is almost exactly the same as yours(minus the lentils), but I add a couple of tbsps cream or whole milk just before serving, it just rounds off the flavours really nicely.
One of the most important things I think is to make sure the mince browns and not boils.
Cheers
Marcus
Indeed! Oh great, someone else who does it right :D. That sounds nice, perhaps I’ll give it a go.
Tummy Rumbling … your fault … 😉
Have never put in lentils before but will do next time !
Haha – dreadfully sorry! You must!
My husband and I took a cooking class on our recent trip to Italy in Bologna where one of the things we cooked was “ragu” which is what people in Bologna call Bolognese. I was sort of disappointed that it wasn’t what most of the rest of the world thinks of as Bolognese with only pancetta, ground beef, onions, carrots, celery, wine. No garlic, no tomatoes. Needless to say I am not a convert to this “classic” preparation and will continue to add garlic and tomatoes and next time lentils, too!
Indeed, I’m not such a fan of the traditional version – it’s delicious, but not as satisfying as this!
Lovely pics!
Thanks!
Great reminder of a staple meal! Bolognese is probably one of the first hearty meals most of us learn to make and it can be made just about anywhere in the world! I love it and you’ve inspired me to get it back into my meal rotation.
absolutely! I’, so happy I did!
Love the idea of adding lentils. I like to use a combo of pork and veal mince, which has a milder taste than beef, but sometimes I like to use beef just to change it up a bit. Great post, and lovely pics! 🙂
That’s a nice idea – perhaps I’ll give the pork mince a go.
I’ve never added Rosemary – your Bolognese looks awesome!
Oh you should! You should!
I miss this dish a lot, I used to make it often too!
Thanks for the inspiration 🙂
Your post are always fancy with wonderful pictures.
You should start again! Thanks so much 🙂
Hello! I love your blog so I decided to nominate you for the blog of the year 2012 award!
See all details on my page! 😉
Thank you so much!
This looks delicious, and adding the lentils is brilliant. May be making that adjustment the next time I make bolognese…
Thanks! Please do, the lentils add a lot of body!
Look delicious. I’ll definitely try your recipe. Thank you!
Please do, Michelle! Enjoy!
This sounds like a great recipe. And I love how you added in the tips about the lentils. They make a worthy ingredient to any recipe. Love this.
Thanks! The lentils, even in such small quantity, add a hell of a lot!
Nick since I don’t eat beef I can’t comment much except to say that your photos look really delicious!
Ah, well – thanks and I appreciate the comment and your clicking on it even though you don’t eat beef!
Bravo Frugal!! You’re right, most food bloggers wouldn’t post a Bolognese. But this is why you are not “most food bloggers”. 🙂 A true Bolognese… Frugal style. Love the addition of the lentils too. Delicious!
Thanks, Karista! Haha – I do try to be different :D. The lentils are probably my favourite addition actually.
thanks for inspiring me to make spaghetti bolognese for dinner tonight. Although I did not make your version this time because I’m due to go shopping and didn’t have all the ingredients on hand (But next time I will). This bowl of spaghetti totally hit the spot! 🙂
no problem! Ahha – well I insist you try it 😀
As a 100% Italian American, I have to say that I love seeing recipes like this one! Makes me think of a recipe for “peanut butter and jelly”, you know? Each is the same, but each is a bit different. I grew up with this dish as “meat sauce”, and I make it now all the time. I have never included celery in it, though, or rosemary. Mine has basil and crushed red pepper, and probably more wine! As my Italian born Nanna would say, “Abbondanza!”
Fantastic! Great stuff – give the rosemary a try, adds a little fragrance.
Looks delicious! Love the addition of lentils.
Thanks – they really give it a great texture.
I’d say it’s time for me to break out some of those tomatoes I froze in September! Your recipe makes me yearn for wintry meals of pasta and meat sauce. The tip about adding red lentils is genius!
Ah yes! Great idea! The red lentils really make this dish perfect!
Yes, everyone has their own Bolognese, thank you very much 🙂
But yours looks awesome. Love the addition of the peppers.
Hehe, thanks, Daisy! I love peppers in bolognese – they just… go…
Love your take on this. There is nothing worse than a jar of too sweet Bolognese. I”ll try the lentils next time too.
Thanks, Julie! You must, they work very well.
A creative twist to a classic recipe : )
Thanks! It’s my favourite version.
very cool. Never thought of using the lentils for this recipe, sounds great.
You must – they won’t disappoint!
I am a lentil fiend! This is a fantastic recipe for me, love it!
Oh me too – I can’t get enough!
This looks delicious!!! I wanna try it this weekend!
Thanks! Please do, it’s so delicious.
I never tire of bolognese. I’ll have to try this with the red lentils.
Beautiful photos.
Me neither! Please do, they work extremely well.
Looks delicious 🙂
thanks, Asuma!
I didn’t really get far down your page (basically the bowl of bolognese stopped me in my tracks) before I decided to follow you! I can tell I’m going to get fat reading your site! Challenge, accepted.
Beautiful composition on this! I can’t wait to try the dinner!
Alice
of http://borderlinefab.wordpress.com
haha – great! Enjoy!
We shall try this! I love fresh foods- no jars of goop for me…
Exactly my feelings!
Very interesting to have added lentils to a classic dish.. what a great idea!
Thanks Barb’ I feel they give it a little extra body!
Your blog is fantastic. My partner is at school and I’m usually the one making dinner, so I’m always on the lookout for new ways to stretch the grocery budget. :•)
Thank you so much!
Seriously now… when will you be composing a cookbook? Between your fantasticly budgeted meals, and your outstanding photography, I see you as a shoe-in! I always look forward to your blogs’ arrival in my email each time.
I have no idea… I actually really would like to! Haha – well, more to come this evening!
I would never have thought of putting in lentils. I think I may just have to try that.
Oh you must – they contribute so much!
You should!
Completely agree that the stuff in a jar should be banned! A properly made bolognese is one of the most comforting and delicious meals to me. Mine has lots of rosemary!
haha – indeed! Rosemary is a must!
Mmm that looks good and perfect for this cold weather.
Thanks! It was exactly that!
Absolutely delicious!
Thank you very much 🙂
ciao! brilliant to use lentils.
thebestdressup
Hello! Thanks – they give it a real body!
This looks wonderful…I love the addition of the lentils! Your photos are more and more gorgeous every time you blog! Makes me so hungry…
Thanks! I’m glad you think so!
Thats just made me very hungry and its only 8.30am!
Haha – very sorry!
Thats just made me very hungry and its only 8.30am!
Uh-ho! I don’t recommend you make this now…
This looks absolutely wonderful!
Thank you so much!
I cook Blognese once a week, everybody in my house love it. Nice one!
Thanks, Maya! Was the typo blognese on purpose because we’re bloggers?
This looks lovely and warming, and I like the addition of lentils. I am a spag bol traditionalist — I use pork mince as well as beef and if I can get veal mince I add that too.
It was – we have some more in the freezer for us to eat tonight too :D. I like the traditional method, but prefer a really rich tomato based sauce as opposed to simply red wine…
This looks fabulous! I cannot wait to try it!
Thank you! I hope you like it.
I love to see how everyone makes their sauce … the lentils, rosemary, homemade beef stock … really says a lot about the cook. Great stuff, man!
Hehe – thanks! I always think it’s best to try hard with food 😀
Great recipe! Here in Japan beef is really expensive so i rarely get a chance to enjoy a nice meat sauce. I never considered adding lentils to help out with the heartiness that skimping on beef can leave behind..will definitely try it! Thanks!
That’s a shame, but yes, lentils help a lot!
Thanks for liking my appetizer post. I’ve got to try that Bolognese dish…looks great!
No problem – please do, it’s delicious.
Yum yum yum! Wanted a bowl right this moment.
Thank you – yes it was so nice!
[…] This spaghetti Bolognese recipe is SOOO goooooood. I’ve tried a few of these recipes and this one is by far the best and the easiest. You can find it on my fellow food blogger’s website, FrugalFeeding.com. Click on this link for the recipe: Spaghetti Bolognese. […]
I use half beef and half pork, if you haven’t tried it already you should. Pork gives it that needed fat, imo. Other than that, damn you! I was planning on putting this on my blog as well and my recipe is basically the same as yours. : )
Perhaps I shall – I love adding loads of olive oil :D.
Hi, I find that adding chopped chicken liver, fried seperately untill almost crispy, then added to the bolognese, adds an extra dimension to the flavour. 🙂 . And as liver is relatively economic it shouldn’t increase the price too much, thus ensuring this dish remains frugal!