Spaghetti Bolognese (Nik and Edwina)

From Cookipedia

The variation comes courtesy of nik & edwina's cookbook.

To quote Nik, I think - "After years of experimentation, Nik arrived at this, his favourite way of making spag bol. It's quite a soupy version, with a rich winey flavour" This freezes really well, so make the lot and freeze what you don't eat.

Spaghetti Bolognese (Nik and Edwina)
Servings:Serves 6
Calories per serving:568
Ready in:1 hour 45 minutes
Prep. time:15 minutes
Cook time:1 hour 30 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:25th October 2012

Best recipe review

Ten years on, Nick!


I wonder how you're doing now?


Simmer for 1 hour


Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe


  1. Gently fry onions and garlic in oil and butter for 10 minutes until melting
  2. Add mince slowly, turning and stirring gently until cooked thoroughly, keeping the mixture dry
  3. Add mushrooms and cook till soft
  4. Mix in flour and cook through for a minute or so
  5. Add tomatoes, salt and pepper, ¾ of the parsley and the tomato purée , and stir well. Cook for 3 - 4 minutes. Add wine and beef stock, cover wth a lid and simmer very gently for 60 minutes, checking every now and then to make sure it's not catching. The sauce should still be fairly liquid at the end of cooking
  6. Serve with spaghetti, more chopped parsley, and Parmesan

Chef's notes

The only change I would make to this recipe is to add a bay leaf while simmering and to garnish with plenty of chopped fresh basil.

Chef's notes

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