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Spaghetti Bolognese

Cuisine: Italian


  • 500 gram lamb mince
  • 1 tbsp olive oil
  • 1 large onion finely chopped
  • 2 celery sticks finely chopped
  • 2 carrots grated
  • 2 bay leaf
  • 1 tspn garlic minced
  • 4 sprigs thyme
  • 2 410 grams cans diced tomatoes blended if you prefer
  • 1 tspn chilli powder or 2 fresh chillies finely chopped
  • 1 tspn dried rosemary
  • 1 tspn dried oregano
  • 1 tspn dried italian herbs
  • 2 tbsp tomato paste
  • 1 mutton stock cube
  • 1/4 cup fresh cream (optional)
  • salt
  • pepper
  • 1/4 cup parmesan and a little more for serving
  • basil leaves (optional)
  • 500 gram spaghetti


  • Heat a large saucepan on low heat and add olive oil
  • Add the onion, carrots, celery, garlic and the thyme leaves. Fry for about 10 minutes until it softens.
  • Increase the temperature to medium-high heat and add the mince, stirring until it browns
  • Add the tomatoes, dried herbs, bay leaf, tomato puree, chilli powder, stock cube and pepper. Add more salt only if required as the stock may have enough salt. Bring to the boil, reduce and let it simmer for an hour to an hour and a half. You will have a rich, thick sauce
  • When the sauce is almost cooked , add in your cream. Boil the spaghetti and mix into the sauce. Serve with a sprinkling of parmesan and basil leaves