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Classic Bolognese | Easy Pasta Recipe

Classic Bolognese | Easy Pasta Recipe

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Pasta
Cuisine Italian
Servings 4
Calories 320 kcal


  • 10 g dried porcini mushrooms, rinsed
  • 1 tablespoon olive oil
  • 1 onion, finely chopped 500 g beef mince
  • 50 g Parma ham, coarsely chopped
  • 100 ml Marsala or sherry
  • 700 ml tomato passata
  • 300 g dried pasta, such as spaghetti or linguine
  • Sea salt and freshly ground black pepper
  • Fresh shavings of Parmesan cheese, to serve


  • #There are countless versions of bolognese sauce. Some Italian chefs add sweetbreads, chicken livers and veal, but this version contains a mixture of beef mince and Parma ham. It really benefits from being chilled overnight, so it’s ideal for making the day before and gently reheating.# Put the mushrooms in a bowl, add enough boiling water to cover, then soak for 20 minutes. Squeeze them dry and chop finely.
  • Heat the oil in a large saucepan, add the onion and cook for 2 minutes. Add the beef mince and Parma ham and cook for 3-4 minutes, stirring, until evenly browned.
  • Drain the porcini and discard the soaking water. Chop the porcini, then add to the pan with the Marsala and passata. Cover and simmer for 1 hour, stirring occasionally, until rich and dark. Add salt and pepper to taste.
  • Around 10 minutes before the sauce is ready, bring a large pan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions. Drain well.
  • spaghetti-bolognese-recipe-pasta-bolognese-sauce-recipes-eatopic-easy-homemade-tips
    Divide the pasta between 4 serving plates or bowls. Top with the bolognese sauce and Parmesan shavings, then serve.
Keyword Pasta recipes

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