Spaghetti Bolognese

Name: Spaghetti Bolognese
Total time: 2 h 43 min
Yield: 4 servings
Ingredients: 1 piece Yellow onion; 1 piece Carrots; 2 piece Celery sticks; 2 clove Garlic; 400 g Plum tomatoes; 100 g pancetta; 3 tbsp Extra-virgin olive oil; 500 g Minced beef / beef mince; 2 tbsp Tomato paste; 150 ml Dry red wine; 200 ml Beef stock; 2 piece Bay leaf; 0.5 tsp Salt; 0.5 tsp Ground black pepper; 100 ml Whole milk; 3,000 ml Water; 1 tbsp Salt; 400 g spaghetti; 60 g Parmesan

2 hr 43 min · 37 min active · makes ~5.3 l · Easy

Spaghetti Bolognese with beef mince, pancetta and whole milk, a rich, creamy meat sauce served over tender pasta. Serves 4.

See more →

Spaghetti Bolognese

Spaghetti Bolognese with beef mince, pancetta and whole milk, a rich, creamy meat sauce served over tender pasta. Serves 4.

See more →

TOTAL TIME

2 hr 43 min

ACTIVE TIME

37 min

QUANTITY

~5.3 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/18

Tools0/14

Ingredients

0/18 gathered · 4 servings

1piece

2piece

2clove

400g

100g

3tbsp

500g

2tbsp

150ml

200ml

2piece

as needed

0.5tsp

100ml

3,000ml

400g

60g

#	Quantity	Notes	State
1	1piece	—	—
2	1piece	—	—
3	2piece	—	—
4	2clove	—	—
5	400g	—	—
6	100g	—	—
7	3tbsp	—	—
8	500g	—	—
9	2tbsp	—	—
10	150ml	—	—
11	200ml	—	—
12	2piece	—	—
13	as needed	—	—
14	0.5tsp	—	—
15	100ml	—	—
16	3,000ml	—	—
17	400g	—	—
18	60g	—	—

Tools

17 items

Serveware

1 item

Procedure

46 steps

1 of 46

Peel the onion, halve it and discard the papery skin.

Yellow onion · 1 piece

⏱ 20s

ResultPeeled yellow onion

2 of 46

Finely chop the peeled onion into small, even dice.

Peeled yellow onion · step 1

⏱ 45s

ResultFinely chopped yellow onion

3 of 46

Tip the chopped onion into a small bowl and set aside.

Finely chopped yellow onion · step 2

⏱ 5s

ResultFinely chopped yellow onionused in step 19

4 of 46

Peel the carrot from top to tail, removing all skin.

Carrots · 1 piece

⏱ 20s

ResultPeeled carrots

5 of 46

Finely chop the peeled carrot into small, even dice.

Peeled carrots · step 4

⏱ 40s

ResultFinely chopped carrot

6 of 46

Tip the chopped carrot into a second small bowl and set aside.

Finely chopped carrot · step 5

⏱ 5s

ResultFinely chopped carrotused in step 20

7 of 46

Trim the ends off the celery sticks and discard.

Celery sticks · 2 piece

⏱ 15s

ResultTrimmed celery

8 of 46

Finely chop the trimmed celery into small, even pieces.

Trimmed celery · step 7

⏱ 40s

ResultFinely chopped celery

9 of 46

Tip the chopped celery into a third small bowl and set aside.

Finely chopped celery · step 8

⏱ 5s

ResultFinely chopped celeryused in step 21

10 of 46

Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard it.

Garlic · 2 clove

⏱ 20s

ResultPeeled garlic cloves

11 of 46

Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until the pieces are tiny.

Peeled garlic cloves · step 10

⏱ 30s

ResultMinced garlic

12 of 46

Scrape the minced garlic into a small bowl and set aside.

Minced garlic · step 11

⏱ 5s

ResultMinced garlicused in step 23

13 of 46

Roughly chop the plum tomatoes into irregular chunks, keeping the juices.

Plum tomatoes · 400 g

⏱ 1 min

ResultRoughly chopped plum tomatoes

14 of 46

Scrape the chopped tomatoes and all their juices into a medium bowl and set aside.

Roughly chopped plum tomatoes · step 13

⏱ 5s

ResultRoughly chopped plum tomatoesused in step 31

15 of 46

Cut the pancetta into small lardons roughly 1 cm wide.

Pancetta · 100 g

⏱ 40s

ResultSliced pancettaused in step 17

16 of 46

Pour the olive oil into a large heavy-based saucepan and set it over a medium heat.

Extra-virgin olive oil · 3 tbsp

⏱ 5s

ResultExtra-virgin olive oil

17 of 46

Add the sliced pancetta to the pan.

Sliced pancetta · step 15

⏱ 5s

ResultSliced pancetta and extra-virgin olive oil

18 of 46

Fry the pancetta over a medium heat, stirring occasionally, until the fat has rendered and the pieces are starting to turn golden.

⏱ 4 min

ResultRendered pancetta

19 of 46

Tip the finely chopped onion into the pan.

Finely chopped yellow onion · step 3

⏱ 5s

ResultFinely chopped yellow onion and rendered pancetta

20 of 46

Add the finely chopped carrot to the pan.

Finely chopped carrot · step 6

⏱ 5s

ResultFinely chopped carrot and finely chopped yellow onion and rendered pancetta

21 of 46

Add the finely chopped celery to the pan.

Finely chopped celery · step 9

⏱ 5s

ResultFinely chopped carrot mixture

22 of 46

Cook the vegetables over a low-medium heat, stirring regularly, until they are completely soft, sweet and pale golden — do not let them colour.

⏱ 10 min

ResultSoftened soffritto

23 of 46

Add the minced garlic to the softened vegetables.

Minced garlic · step 12

⏱ 5s

ResultMinced garlic and softened soffritto

24 of 46

Stir the garlic through and cook for a further minute until fragrant but not coloured.

⏱ 1 min

ResultFragrant soffritto

25 of 46

Add the beef mince to the pan, breaking it up with the spoon as it goes in.

Minced beef / beef mince · 500 g

⏱ 10s

ResultFragrant soffritto and minced beef / beef mince

26 of 46

Increase the heat to medium-high and cook the mince, breaking up any lumps with the spoon and stirring often, until every piece is browned all over with no pink remaining.

⏱ 8 min

ResultBrowned beef and soffritto

27 of 46

Add the tomato paste directly into the centre of the pan.

Tomato paste · 2 tbsp

⏱ 5s

ResultBrowned beef and soffritto and tomato paste

28 of 46

Stir the tomato paste into the meat and cook over a medium heat for 2 minutes, letting it caramelise slightly against the bottom of the pan.

⏱ 2 min

ResultPaste-coated beef

29 of 46

Pour the red wine into the pan.

Dry red wine · 150 ml

⏱ 5s

ResultPaste-coated beef and dry red wine

30 of 46

Stir well, scraping up any caramelised bits from the bottom, and let the wine bubble vigorously until it has almost entirely evaporated.

⏱ 3 min

ResultWine-reduced beef

31 of 46

Add the roughly chopped tomatoes and all their juices to the pan.

Roughly chopped plum tomatoes · step 14

⏱ 5s

ResultRoughly chopped plum tomatoes and wine-reduced beef

32 of 46

Pour the beef stock into the pan.

Beef stock · 200 ml

⏱ 5s

ResultRoughly chopped plum tomatoes and wine-reduced beef and beef stock

33 of 46

Tuck the bay leaves into the sauce.

Bay leaf · 2 piece

⏱ 5s

ResultWine-reduced beef and roughly chopped plum tomato mixture

34 of 46

Season with salt.

Salt · 0.5 tsp

⏱ 5s

ResultWine-reduced beef and roughly chopped plum tomato mixture

35 of 46

Add the ground black pepper directly from the jar.

Ground black pepper · 0.5 tsp

⏱ 5s

ResultWine-reduced beef and roughly chopped plum tomato mixture

36 of 46

Stir everything together thoroughly to combine.

⏱ 15s

ResultCombined bolognese

37 of 46

Reduce the heat to the lowest possible setting and let the sauce simmer very gently, uncovered, for 90 minutes, stirring every 20 minutes and adding a splash of water if it looks too dry.

⏱ 1 hr 30 min

ResultSlow-simmered bolognese

38 of 46

Pour the milk into the sauce.

Whole milk · 100 ml

⏱ 5s

ResultSlow-simmered bolognese and whole milk

39 of 46

Continue to simmer very gently for a further 30 minutes, until the sauce is rich, thick and the milk has been fully absorbed; discard the bay leaves.

⏱ 30 min

ResultMilk-enriched bolognese sauce

40 of 46

Pour the water into a large stockpot and bring it to a rolling boil over a high heat.

Water · 3,000 ml

⏱ 12 min

ResultWater

41 of 46

Add a generous tablespoon of salt to the boiling water so it tastes pleasantly of the sea.

Salt · 1 tbsp

⏱ 5s

ResultWater and salt

42 of 46

Lower the spaghetti into the boiling salted water, fanning it out and pushing it under as it softens.

Spaghetti · 400 g

⏱ 10s

ResultWater and salt and spaghetti

43 of 46

Boil the spaghetti, stirring with tongs occasionally to prevent sticking, until just al dente — tender but with a definite bite at the centre — following the packet time as a guide.

⏱ 9 min

ResultAl dente spaghetti

44 of 46

Drain the spaghetti through a colander, reserving a cupful of the pasta water in case you need it.

Al dente spaghetti · step 43

⏱ 10s

ResultDrained spaghetti

45 of 46

Tip the drained spaghetti straight into the pan of bolognese sauce.

Drained spaghetti · step 44

⏱ 10s

ResultMilk-enriched bolognese sauce and drained spaghetti

46 of 46

Use tongs to toss the spaghetti vigorously through the sauce over a low heat for 30 seconds, until every strand is coated and glossy, loosening with a splash of the reserved pasta water if needed.

⏱ 30s

ResultSpaghetti bolognese

Total Time2 hr 43 min

#	Product	Action
1	1 piece	Peel the onion, halve it and discard the papery skin.⏱ 20sResultPeeled yellow onion
2	Peeled yellow onionstep 1	Finely chop the peeled onion into small, even dice.⏱ 45sResultFinely chopped yellow onion
3	Finely chopped yellow onionstep 2	Tip the chopped onion into a small bowl and set aside.⏱ 5sResultFinely chopped yellow onionused in step 19
4	1 piece	Peel the carrot from top to tail, removing all skin.⏱ 20sResultPeeled carrots
5	Peeled carrotsstep 4	Finely chop the peeled carrot into small, even dice.⏱ 40sResultFinely chopped carrot
6	Finely chopped carrotstep 5	Tip the chopped carrot into a second small bowl and set aside.⏱ 5sResultFinely chopped carrotused in step 20
7	2 piece	Trim the ends off the celery sticks and discard.⏱ 15sResultTrimmed celery
8	Trimmed celerystep 7	Finely chop the trimmed celery into small, even pieces.⏱ 40sResultFinely chopped celery
9	Finely chopped celerystep 8	Tip the chopped celery into a third small bowl and set aside.⏱ 5sResultFinely chopped celeryused in step 21
10	2 clove	Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard it.⏱ 20sResultPeeled garlic cloves
11	Peeled garlic clovesstep 10	Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until the pieces are tiny.⏱ 30sResultMinced garlic
12	Minced garlicstep 11	Scrape the minced garlic into a small bowl and set aside.⏱ 5sResultMinced garlicused in step 23
13	400 g	Roughly chop the plum tomatoes into irregular chunks, keeping the juices.⏱ 1 minResultRoughly chopped plum tomatoes
14	Roughly chopped plum tomatoesstep 13	Scrape the chopped tomatoes and all their juices into a medium bowl and set aside.⏱ 5sResultRoughly chopped plum tomatoesused in step 31
15	100 g	Cut the pancetta into small lardons roughly 1 cm wide.⏱ 40sResultSliced pancettaused in step 17
16	3 tbsp	Pour the olive oil into a large heavy-based saucepan and set it over a medium heat.⏱ 5sResultExtra-virgin olive oil
17	Sliced pancettastep 15	Add the sliced pancetta to the pan.⏱ 5sResultSliced pancetta and extra-virgin olive oil
18	—	Fry the pancetta over a medium heat, stirring occasionally, until the fat has rendered and the pieces are starting to turn golden.⏱ 4 minResultRendered pancetta
19	Finely chopped yellow onionstep 3	Tip the finely chopped onion into the pan.⏱ 5sResultFinely chopped yellow onion and rendered pancetta
20	Finely chopped carrotstep 6	Add the finely chopped carrot to the pan.⏱ 5sResultFinely chopped carrot and finely chopped yellow onion and rendered pancetta
21	Finely chopped celerystep 9	Add the finely chopped celery to the pan.⏱ 5sResultFinely chopped carrot mixture
22	—	Cook the vegetables over a low-medium heat, stirring regularly, until they are completely soft, sweet and pale golden — do not let them colour.⏱ 10 minResultSoftened soffritto
23	Minced garlicstep 12	Add the minced garlic to the softened vegetables.⏱ 5sResultMinced garlic and softened soffritto
24	—	Stir the garlic through and cook for a further minute until fragrant but not coloured.⏱ 1 minResultFragrant soffritto
25	500 g	Add the beef mince to the pan, breaking it up with the spoon as it goes in.⏱ 10sResultFragrant soffritto and minced beef / beef mince
26	—	Increase the heat to medium-high and cook the mince, breaking up any lumps with the spoon and stirring often, until every piece is browned all over with no pink remaining.⏱ 8 minResultBrowned beef and soffritto
27	2 tbsp	Add the tomato paste directly into the centre of the pan.⏱ 5sResultBrowned beef and soffritto and tomato paste
28	—	Stir the tomato paste into the meat and cook over a medium heat for 2 minutes, letting it caramelise slightly against the bottom of the pan.⏱ 2 minResultPaste-coated beef
29	150 ml	Pour the red wine into the pan.⏱ 5sResultPaste-coated beef and dry red wine
30	—	Stir well, scraping up any caramelised bits from the bottom, and let the wine bubble vigorously until it has almost entirely evaporated.⏱ 3 minResultWine-reduced beef
31	Roughly chopped plum tomatoesstep 14	Add the roughly chopped tomatoes and all their juices to the pan.⏱ 5sResultRoughly chopped plum tomatoes and wine-reduced beef
32	200 ml	Pour the beef stock into the pan.⏱ 5sResultRoughly chopped plum tomatoes and wine-reduced beef and beef stock
33	2 piece	Tuck the bay leaves into the sauce.⏱ 5sResultWine-reduced beef and roughly chopped plum tomato mixture
34	0.5 tsp	Season with salt.⏱ 5sResultWine-reduced beef and roughly chopped plum tomato mixture
35	0.5 tsp	Add the ground black pepper directly from the jar.⏱ 5sResultWine-reduced beef and roughly chopped plum tomato mixture
36	—	Stir everything together thoroughly to combine.⏱ 15sResultCombined bolognese
37	—	Reduce the heat to the lowest possible setting and let the sauce simmer very gently, uncovered, for 90 minutes, stirring every 20 minutes and adding a splash of water if it looks too dry.⏱ 1 hr 30 minResultSlow-simmered bolognese
38	100 ml	Pour the milk into the sauce.⏱ 5sResultSlow-simmered bolognese and whole milk
39	—	Continue to simmer very gently for a further 30 minutes, until the sauce is rich, thick and the milk has been fully absorbed; discard the bay leaves.⏱ 30 minResultMilk-enriched bolognese sauce
40	3,000 ml	Pour the water into a large stockpot and bring it to a rolling boil over a high heat.⏱ 12 minResultWater
41	1 tbsp	Add a generous tablespoon of salt to the boiling water so it tastes pleasantly of the sea.⏱ 5sResultWater and salt
42	400 g	Lower the spaghetti into the boiling salted water, fanning it out and pushing it under as it softens.⏱ 10sResultWater and salt and spaghetti
43	—	Boil the spaghetti, stirring with tongs occasionally to prevent sticking, until just al dente — tender but with a definite bite at the centre — following the packet time as a guide.⏱ 9 minResultAl dente spaghetti
44	Al dente spaghettistep 43	Drain the spaghetti through a colander, reserving a cupful of the pasta water in case you need it.⏱ 10sResultDrained spaghetti
45	Drained spaghettistep 44	Tip the drained spaghetti straight into the pan of bolognese sauce.⏱ 10sResultMilk-enriched bolognese sauce and drained spaghetti
46	—	Use tongs to toss the spaghetti vigorously through the sauce over a low heat for 30 seconds, until every strand is coated and glossy, loosening with a splash of the reserved pasta water if needed.⏱ 30sResultSpaghetti bolognese
Total Time		2 hr 43 min

Serving

Twist the spaghetti into 4 generous nests using the tongs and transfer them to a large warm serving bowl.
Finely grate the Parmesan over a small bowl.
Scatter the freshly grated Parmesan generously over the spaghetti and bring the bowl straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,082kcal
	57g
	50g
	17g
	90g
	10g
	7g
	1,248mg

Ingredients0/18

Tools0/14

Recipe

Spaghetti Bolognese

Spaghetti Bolognese with beef mince, pancetta and whole milk, a rich, creamy meat sauce served over tender pasta. Serves 4.

What you’ll doYou will prepare a soffritto of finely diced onion, carrot and celery, then fry pancetta and add minced beef, browning it thoroughly. After tomato paste caramelises and red wine reduces, you will add tomatoes and stock, then simmer the sauce very gently for two hours with a milk addition near the end. Meanwhile, you will boil salted water, cook spaghetti al dente, and toss it through the finished sauce before serving with freshly grated Parmesan.

Serves4

Total2 hr 43 min

LevelMedium

Ingredients

Yellow onion1 piece
Carrots1 piece
Celery sticks2 piece
Garlic2 clove
Plum tomatoes400 g
Pancetta100 g
Extra-virgin olive oil3 tbsp
Minced beef / beef mince500 g
Tomato paste2 tbsp
Dry red wine150 ml
Beef stock200 ml
Bay leaf2 piece
Saltas needed
Ground black pepper0.5 tsp
Whole milk100 ml
Water3,000 ml
Spaghetti400 g
Parmesan60 g

Tools

Large serving bowlSpoonTongsLarge stockpotWork surfaceParmesan bowl (small bowl)Carrot bowl (small bowl)Celery bowl (small bowl)Garlic bowl (small bowl)Large heavy based saucepanChef's knifeMedium bowlWooden spoonColanderGraterPeelerChopping board

Method

Peel the onion, halve it and discard the papery skin.

20sChopping board, Chefs knifeYellow onion · 1 piece

Finely chop the peeled onion into small, even dice.

45sChopping board, Chefs knifePeeled yellow onion · step 1

Tip the chopped onion into a small bowl and set aside.

Result · Finely chopped yellow onion · used in step 19

5sParmesan bowl (small bowl)Finely chopped yellow onion · step 2

Peel the carrot from top to tail, removing all skin.

20sChopping board, PeelerCarrots · 1 piece

Finely chop the peeled carrot into small, even dice.

40sChopping board, Chefs knifePeeled carrots · step 4

Tip the chopped carrot into a second small bowl and set aside.

Result · Finely chopped carrot · used in step 20

5sCarrot bowl (small bowl)Finely chopped carrot · step 5

Trim the ends off the celery sticks and discard.

15sChopping board, Chefs knifeCelery sticks · 2 piece

Finely chop the trimmed celery into small, even pieces.

40sChopping board, Chefs knifeTrimmed celery · step 7

Tip the chopped celery into a third small bowl and set aside.

Result · Finely chopped celery · used in step 21

5sCelery bowl (small bowl)Finely chopped celery · step 8

Crush each garlic clove with the flat of the knife to loosen the skin, then peel and discard it.

20sChopping board, Chefs knifeGarlic · 2 clove

Mince the peeled garlic cloves as finely as possible, rocking the knife back and forth until the pieces are tiny.

30sChopping board, Chefs knifePeeled garlic cloves · step 10

Scrape the minced garlic into a small bowl and set aside.

Result · Minced garlic · used in step 23

5sGarlic bowl (small bowl)Minced garlic · step 11

Roughly chop the plum tomatoes into irregular chunks, keeping the juices.

1 minChopping board, Work surface, Chefs knifePlum tomatoes · 400 g

Scrape the chopped tomatoes and all their juices into a medium bowl and set aside.

Result · Roughly chopped plum tomatoes · used in step 31

5sMedium bowlRoughly chopped plum tomatoes · step 13

Cut the pancetta into small lardons roughly 1 cm wide.

Result · Sliced pancetta · used in step 17

40sChopping board, Chefs knifePancetta · 100 g

Pour the olive oil into a large heavy-based saucepan and set it over a medium heat.

5sLarge heavy based saucepanExtra-virgin olive oil · 3 tbsp

Add the sliced pancetta to the pan.

5sLarge heavy based saucepanSliced pancetta · step 15

Fry the pancetta over a medium heat, stirring occasionally, until the fat has rendered and the pieces are starting to turn golden.

4 minLarge heavy based saucepan, Wooden spoon

Tip the finely chopped onion into the pan.

5sLarge heavy based saucepanFinely chopped yellow onion · step 3

Add the finely chopped carrot to the pan.

5sLarge heavy based saucepanFinely chopped carrot · step 6

Add the finely chopped celery to the pan.

5sLarge heavy based saucepanFinely chopped celery · step 9

Cook the vegetables over a low-medium heat, stirring regularly, until they are completely soft, sweet and pale golden — do not let them colour.

10 minLarge heavy based saucepan, Wooden spoon

Add the minced garlic to the softened vegetables.

5sLarge heavy based saucepanMinced garlic · step 12

Stir the garlic through and cook for a further minute until fragrant but not coloured.

1 minLarge heavy based saucepan, Wooden spoon

Add the beef mince to the pan, breaking it up with the spoon as it goes in.

10sLarge heavy based saucepan, SpoonMinced beef / beef mince · 500 g

Increase the heat to medium-high and cook the mince, breaking up any lumps with the spoon and stirring often, until every piece is browned all over with no pink remaining.

8 minLarge heavy based saucepan, Wooden spoon

Add the tomato paste directly into the centre of the pan.

5sLarge heavy based saucepanTomato paste · 2 tbsp

Stir the tomato paste into the meat and cook over a medium heat for 2 minutes, letting it caramelise slightly against the bottom of the pan.

2 minLarge heavy based saucepan, Wooden spoon

Pour the red wine into the pan.

5sLarge heavy based saucepanDry red wine · 150 ml

Stir well, scraping up any caramelised bits from the bottom, and let the wine bubble vigorously until it has almost entirely evaporated.

3 minLarge heavy based saucepan, Wooden spoon

Add the roughly chopped tomatoes and all their juices to the pan.

5sLarge heavy based saucepanRoughly chopped plum tomatoes · step 14

Pour the beef stock into the pan.

5sLarge heavy based saucepanBeef stock · 200 ml

Tuck the bay leaves into the sauce.

5sLarge heavy based saucepanBay leaf · 2 piece

Season with salt.

5sLarge heavy based saucepanSalt · 0.5 tsp

Add the ground black pepper directly from the jar.

5sLarge heavy based saucepanGround black pepper · 0.5 tsp

Stir everything together thoroughly to combine.

15sLarge heavy based saucepan, Wooden spoon

Reduce the heat to the lowest possible setting and let the sauce simmer very gently, uncovered, for 90 minutes, stirring every 20 minutes and adding a splash of water if it looks too dry.

1 hr 30 minLarge heavy based saucepan

Pour the milk into the sauce.

5sLarge heavy based saucepanWhole milk · 100 ml

Continue to simmer very gently for a further 30 minutes, until the sauce is rich, thick and the milk has been fully absorbed; discard the bay leaves.

30 minLarge heavy based saucepan

Pour the water into a large stockpot and bring it to a rolling boil over a high heat.

12 minLarge stockpotWater · 3,000 ml

Add a generous tablespoon of salt to the boiling water so it tastes pleasantly of the sea.

5sLarge stockpotSalt · 1 tbsp

Lower the spaghetti into the boiling salted water, fanning it out and pushing it under as it softens.

10sLarge stockpotSpaghetti · 400 g

Boil the spaghetti, stirring with tongs occasionally to prevent sticking, until just al dente — tender but with a definite bite at the centre — following the packet time as a guide.

9 minLarge stockpot, Tongs

Drain the spaghetti through a colander, reserving a cupful of the pasta water in case you need it.

10sColanderAl dente spaghetti · step 43

Tip the drained spaghetti straight into the pan of bolognese sauce.

10sLarge heavy based saucepanDrained spaghetti · step 44

Use tongs to toss the spaghetti vigorously through the sauce over a low heat for 30 seconds, until every strand is coated and glossy, loosening with a splash of the reserved pasta water if needed.

30sLarge heavy based saucepan, Tongs

Twist the spaghetti into 4 generous nests using the tongs and transfer them to a large warm serving bowl.

20sLarge serving bowl, TongsSpaghetti bolognese · step 46

Finely grate the Parmesan over a small bowl.

40sParmesan bowl (small bowl), GraterParmesan · 60 g

Scatter the freshly grated Parmesan generously over the spaghetti and bring the bowl straight to the table.

Result · Spaghetti Bolognese

10sLarge serving bowlGrated parmesan · step 48

Printed 8 October 2026