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Spaghetti Bolognaise is one of the most popular dishes to come out of Italy… Everybody loves this Italian classic. It’s cheap, easy and really tasty.

Our version is packed full of veg and has a secret ingredient…milk. Trust us, it’s amazing and is also even better the following day!!

Get the recipe at

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Our favourite video at the moment… take a watch! “Making Pasta for Gordon Ramsay | Step Up To The Plate”


Video by: SORTEDfood

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  1. serving this dish in Italy… lets just say they would not be happy, the mince on top is a nono, mixed in maybe, but usually served seperatly. this is Americanized, so its not one the most popular dishes to come out of italy.. but none the less, still one of my favs, still love eating this 🙂

  2. I did a vegan version of this and it was perf👌 Thanks guys!

  3. Sorry guys with this recipy you've spilled the milk out of the glass. First Ragù alla Bolognese does't have any mushroom (even the champignons that are tasteless).
    Second would be nice cook it for Tagliatelle or wide noodles if you prefer. Spaghetti really is not a good match.
    For sure every housewife in Bologna has her own recipe but I'm not sure nobody use mushroom especially the tasteless ones eh eh, and no tomato, no water, no oregan, worchester sauce … that's look like a soup for military troupes eh eh
    Funny … Bellissimo they say in south of Italy eh eh … Bologna is 600 km northern eh eh

  4. um, where can i find "stock cubes" in America?

  5. we always add a dash of lemon juice into our bolognaise… makes all the difference!

  6. Perfect except you added the liquid before browning the mince, losing out on so much flavor

  7. I think I screwed up I added 400ml of water too

  8. Guys you gotta toss the pasta in the pan with the sauce, you simply cannot serve plain pasta and plop the sauce on top. I am not Italian, but I still know this is a golden rule!!!

  9. Have you tried adding a tea spoon of Marmite to the sauce? It give it a nice beefy taste and the time for thickening sauce becomes about 30mins.

  10. Jamie, just why you gotta be kissing Barry?
    Just why?

  11. Ummmmm….. I'm from Bologna and we don't actually have 'spaghetti bolognese' we have the ragu with tagliatelle, we don't ever put it with spaghetti

  12. Cook the mince first then add other ingredients after, especially the tomato.
    Most people at home wont be able to tell whether the mince is cooked fully as the tomato sauce will cover it and most likely will have raw meat.
    Temperature will also drop after the sauce is in and meat wont sear properly.

  13. 1 tbsp of whatever it is called xD

  14. Classic Italian dish, not sure they needed 3 people to make it though?

  15. watching this on November 25 2016…. They look so innocent 😂😭😭😭

  16. Made this with ground pork (I guess you would call it pork mince), no mushrooms (forgot), and chicken bouillon (that's what I had). Came out delicious, though too fatty (if there is such a thing) because of the pork. Thanks for this comfort food.

  17. Bolognese doesn't contain herbs

  18. How do you make vodka sauce for pasta?

  19. can you please do some seaweed recipes?

  20. awfully similair to marco pierre whites recipe…

  21. If the carrot is going to get chopped up and fully cooked, why bother peeling it? Extra fibre.

  22. whose suckin this dick tn

  23. The best way to do it is to add red peppers and fuck the carrot off, and the celery. trust me

  24. Btw a sofrito is the word for Latino seasoning.

  25. This desperately needs chicken liver, proper stock, more browning, less tomato sauce and a more finely chopped soffritto. To put this positively, plenty of potential for a Level Up.

  26. I know in other countries outside Italy like to use the Spaghetti pasta but if you really want to make it right, you must eat it with fresh Tagliatelle pasta. The difference is the that the Tagliatelle or Fettuccine has eggs. Much better! otherwise You don't know what you are missing.

    Tagliatelle Pasta main ingredient: Flour and egg
    Spaghetti Pasta main ingredients: Semolina or flour, water. NO EGGS.

    Spaghetti is good for Spaghetti alla carbonara, Spaghetti alle vongole , Spaghetti aglio e olio and other ones.

    Next time try cooking it with fresh Tagliatelle or Fettuccine or even non-fresh as well. Huge difference.
    Source: 1- I am from Italy. 2 The "Bolognese sauce" is known in the northern region of Emilia-Romagna as "Ragu". Now in Emilia-Romagna the "Ragu" is served with tagliatelle or fettuccine.

  27. i would have sauteed the meat till its cooked before adding the wet ingredients and added the milk only just in the last 10 mins but hey it does look good!

  28. "it's very traditional" "it's not traditional" Make up your mind fetus Ben!