Secret Ingredient Spaghetti Bolognese
A deliciously rich Spaghetti Bolognese recipe that’s quick and easy to make, perfect for weeknights and simply embodies comfort food. A few little secret ingredients make this spag bol a favorite you’ll make again and again.
Secret Ingredient Spaghetti Bolognese
Secret Ingredient Spaghetti Bolognese
Secret Ingredient Spaghetti Bolognese
Everyone has their take on weeknight spaghetti bolognese, I must confess up until a little while ago my spag bol was actually pretty average, it was all about how quickly I could bang it together on a weeknight after work, it tasted fine but certainly wasn’t something I looked forward to eating, time for a rewrite! I thought about all the ingredients I love to use in pastas that bring ‘next level’ flavour, but it still had to come together quickly. Some spag bol recipes will have you simmering the sauce for 2 hours, awesome, but I just don’t have the time for that during the week.
The secret ingredient that makes this dish so special is actually a few ingredients that don’t normally cameo in a bolognese recipe but they really pack in the flavour.
Smoked paprika, fennel seeds, dried porcini mushrooms and sour cream all flavour-bomb favorites that make the dish just so delicious!
Don’t be intimidated by the amount of ingredients, you’ll have most of them in your pantry, and if you don’t make some substitutions and make this dish your own.
Yes, you have permission, it's not just for weeknights, and feel free to cook it longer (up to 2 hours) to let the flavours build and meld together even more.
Ingredients and substitutions
How to make it - step by step!
Heat a pan with olive oil on medium high heat, fry the onion and garlic for 4-5 minutes to soften.
Season the beef mince with salt and pepper and add to the pan, turn the heat to high and fry until golden brown.
Add in fennel seeds, smoked paprika and chilli flakes, stir through then add red wine, cook for 1 minute.
Add tomato paste, diced tomatoes, herbs, dried mushrooms and beef stock. Simmer for 15 minutes. Then add sour cream, and parmesan cheese.
While the sauce is simmering, cook spaghetti to packet instructions. Drain pasta, reserving 1/2 cup of pasta water, add spaghetti and water to the sauce, stir to combine. stir through. Taste and adjust seasoning.
Scatter over herbs and extra parmesan. Serve into bowls then bury under a mountain of parmesan cheese.
Heat a pan with olive oil on medium high heat, fry the onion and garlic for 4-5 minutes to soften.
Season the beef mince with salt and pepper and add to the pan, turn the heat to high and fry until golden brown.
Add in fennel seeds, smoked paprika and chilli flakes, stir through then add red wine, cook for 1 minute.
Add tomato paste, diced tomatoes, herbs, dried mushrooms and beef stock. Simmer for 15 minutes. Then add sour cream, and parmesan cheese.
While the sauce is simmering, cook spaghetti to packet instructions. Drain pasta, reserving 1/2 cup of pasta water, add spaghetti and water to the sauce, stir to combine. stir through. Taste and adjust seasoning.
Scatter over herbs and extra parmesan. Serve into bowls then bury under a mountain of parmesan cheese.
Watch the how to video
Watch the how to video
Secret Ingredient Spaghetti Bolognese
- 400g dried spaghetti
- 1 tbsp olive oil
- 500g beef mince
- 3 cloves garlic, minced
- 1 onion, finely chopped
- 1 tbsp smoked paprika
- 1 tsp fennel seeds
- 1/2 tsp chilli flakes
- ½ cup dried mushrooms such as porcini, chanterelles or shiitake mushrooms - if you don't love mushroom, just finely chop them
- 1 cup red wine
- ½ cup tomato paste
- 1 x 400g can diced tomatoes
- 1 cup beef bone broth or stock
- 1 tsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 Bay leaves fresh
- 1 heaped dessert spoon of sour cream
- ½ cup grated parmesan + extra for topping
- ½ tsp salt
- ½ tsp cracked black pepper
- Heat a pan with olive oil on medium high heat, fry the onion and garlic for 4-5 minutes to soften
- Season the beef mince with salt and pepper and add to the pan, turn the heat to high and fry until golden brown
- Turn the heat to medium high, add in fennel seeds, smoked paprika and chilli flakes, stir through then add red wine, cook for 1 minute
- Add tomato paste, diced tomatoes, herbs, dried mushrooms and beef stock. Simmer for 15 minutes. Then add sour cream, and parmesan cheese
- While the sauce is simmering, cook spaghetti to packet instructions. Drain pasta, reserving 1/2 cup of pasta water, add spaghetti and water to the sauce, stir to combine. stir through. Taste and adjust seasoning
- Serve into bowls then bury under a mountain of parmesan cheese.