The best spaghetti bolognese
Prep time: 
Cook time: 
Total time: 
Serves: 4
The ultimate family favourite with a classic twist . Bursting with flavour, this is a recipe that will never let you down!
  • 17 ½ ounces ground/mince beef (500g)
  • 4 table spoons olive oil (45ml)
  • 2 medium (280g) white onions, chopped
  • 5 garlic cloves, finely chopped
  • 1-inch piece (2.5cm x 2.5cm) fresh ginger, finely chopped
  • 2 bay leafs
  • salt to taste (2 tea spoons*)
  • 1 tea spoon ground coriander
  • 1 tea spoon turmeric
  • ½ tea spoon ground cumin
  • ½ tea spoon chilli powder
  • 2 tins chopped tomatoes
  • 2 tea spoons double concentrated tomato puree
  • 2 tea spoons Italian herb seasoning
  • 1 tea spoon black pepper
  • ⅓ cup fresh basil, roughly chopped
  • 1 table spoon sugar
  • 17 ½ ounces uncooked spaghetti (500g)
  • fresh basil to garnish
  • cheese of your choice to garnish
  1. COOK the spaghetti according to the packet instructions.
  2. FOR THE MEAT BASE: HEAT the olive oil in a sauce pan over a medium heat. and add the onions and salt. Sweat for 5 minutes.
  3. ADD the garlic, ginger and bay leafs. Reduce the heat to low and cook for a further 3 minutes.
  4. ADD the ground beef and allow the meat to cook through over a medium heat for 10 minutes.
  5. ADD the coriander, turmeric, cumin and chilli powder and cook the ground beef for a further 10 minutes.
  6. ADD the tomato puree and combine well with the ground beef mixture.
  7. POUR in the tinned tomatoes and add the Italian herb seasoning, black pepper and sugar to the ground beef. cook for 3 minutes.
  8. ADD the fresh basil, stir and cook for a further 3 minutes.
  9. SERVE over warm spaghetti basil and garnish with basil and cheese (if desired)
*I state the amount of salt I use in all of my recipes as a reference point. However, you are free to adjust the level of salt according to your taste preferences.

Steps #6-8 can be substituted by using your favourite pasta sauce if you want to save time. I have tried this and the meat sauce still tastes great because the meat has already been infused with a layer of flavour!
Recipe by Something Tasty at