Spaghetti Bolognese

Spaghetti Bolognese:

Comfort food that is rich and deep and not from a jar.

There was a time when this was a goto meal, using cheap mince and a general jar of sauce. But now, we have added a real depth of flavour and richness to the dish.

Spaghetti Bolognese

Prep Time 40 minutes
Cook Time 2 hours
Total Time 2 hours 40 minutes
Servings 4


  • 1 white onion
  • 1 carrot
  • olive oil
  • 2 pork sausages
  • 500 g minced beef
  • 1 glass red wine
  • 1 tin chopped tomatoes plum
  • 1 tbsp tomato puree
  • 1/2 pint beef stock
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 pinch black pepper
  • 1/4 tsp celery salt
  • 1 tbsp tomato ketchup
  • 1 splash Worcestershire sauce


  • Parmesan cheese
  • Fresh basil
  • Olive oil extra virgin


  1. Set up the BGE to cook indirect at 149 deg C (300 deg F) and put hickory chunks in water to soak (if cooking indoors, just cook on the hob). When the egg is at temperature, add a chopped onion and a grated carrot to a Dutch oven and soften in some olive oil.

  2. Next, remove the sausage meat from their skins, break it up, add to the Dutch oven and sear the meat. Add 500g minced beef and sauté until the meat is browned.

  3. Add a splash of red wine and de-glaze the Dutch oven before stirring in the tin of chopped plum tomatoes, tomato purée, beef stock, dried oregano, dried basil, dried thyme, dried parsley, a good grind of black pepper and the celery salt. Stir well and then add the tomato ketchup and a splash of Worcestershire sauce.

  4. Add a few soaked hickory chunks to the egg and leave the Dutch oven uncovered to absorb all the wonderful, smoky flavour. Check and stir after 30 minutes and again after a further 30 minutes before putting a lid on the Dutch oven and allowing it to simmer for a further 30 minutes (adding water if necessary).

  5. Serve with spaghetti that has been tossed in extra virgin olive oil and top with fresh parmesan cheese and fresh basil leaves. 






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