Spaghetti alla Bolognese

This rich, thick and tomatoey Spaghetti Bolognese is delicious and rich in flavour.

Cooking Time

2 hours




Heat the oil in a heavy based frying pan and soften the onion, carrot and celery. Add the garlic and cook for a minute more.

Turn up the heat, add the beef and pancetta to the pan and cook until lightly browned. Stir in the mushrooms then pour over the wine and bubble until reduced by half.

Add the tomato puree, crumbled stock cube, oregano and tomatoes with their juice, breaking them down with the back of a spoon, cover and simmer very gently for 1 1/2 – 2 hours.

Ten minutes before the sauce is finished cook the spaghetti in salted boiling water until al dente. Drain, then stir in the sauce. Serve topped with basil and Parmesan.


1 tbsp Napolina Olive Oil

1 onion, finely chopped

1 carrot, finely chopped

1 stick celery, finely chopped

2 cloves of garlic, crushed

500g minced beef

80g pancetta, diced

150ml red wine

2 tbsps Napolina tomato puree

1 beef stock cube

1 tsp dried oregano

2x 400g cans Napolina Plum Tomatoes

Salt and ground black pepper

150g flat mushrooms, diced

400g Napolina Spaghetti

Basil and Parmesan to serve

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