James Martin Spaghetti Bolognese

This James Martin spaghetti bolognese is a rich, deeply savoury classic made with simple ingredients and slow, gentle cooking. The sauce is thick, glossy and full of flavour, coating the pasta beautifully without feeling heavy. It is an easy, reliable recipe that suits confident beginners and experienced cooks alike. From start to finish, it takes about 1 hour and 30 minutes, most of which is gentle simmering.

Ingredients

For the Bolognese sauce

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 2 celery sticks, finely chopped
• 1 carrot, finely chopped
• 500g beef mince (10–15% fat)
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 150ml beef stock
• 1 bay leaf
• 1 tsp dried oregano
• Salt and freshly ground black pepper

To serve

• 400g dried spaghetti
• Freshly grated Parmesan cheese
• Fresh basil leaves, optional

How to Make James Martin Spaghetti Bolognese

• Prepare the base: Heat the olive oil in a large, heavy-based saucepan over medium heat. Add the onion, celery and carrot and cook gently for 8 to 10 minutes until soft but not coloured, stirring regularly.
• Add the garlic: Stir in the crushed garlic and cook for 1 minute until fragrant, taking care not to let it burn.
• Brown the mince: Add the beef mince to the pan, increase the heat slightly and cook for 5 to 7 minutes, breaking it up with a wooden spoon, until evenly browned.
• Build the sauce: Stir in the tomato purée and cook for 1 minute, then add the chopped tomatoes, beef stock, bay leaf and oregano. Season well with salt and pepper.
• Simmer gently: Bring the sauce to a gentle simmer, reduce the heat to low and cook uncovered for 45 to 60 minutes, stirring occasionally, until thick and rich.
• Cook the pasta: About 10 minutes before the sauce is ready, cook the spaghetti in a large pan of well-salted boiling water according to the packet instructions. Drain well.
• Serve: Remove the bay leaf from the sauce. Spoon the bolognese over the spaghetti and finish with grated Parmesan and basil, if using.

Tips

How do I get a richer flavour?

Let the sauce simmer gently for the full hour. The longer cooking time allows the flavours to deepen and the sauce to thicken naturally.

Why should I cook the vegetables slowly?

Softening the onion, carrot and celery slowly releases their natural sweetness, giving the sauce a balanced, rounded flavour.

Can I make this sauce ahead of time?

Yes, bolognese often tastes even better the next day once the flavours have had time to develop.

Serving Suggestions

• Serve with a crisp green salad and a light vinaigrette
• Add garlic bread for a more indulgent meal
• Finish with extra Parmesan and cracked black pepper

Storage

Room temperature

Do not leave the cooked bolognese out for more than 2 hours.

Refrigerator

Store the sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the hob until piping hot.

Freezing

The bolognese sauce freezes well for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 55 g
• Protein: 32 g
• Fat: 20 g
• Saturated Fat: 7 g
• Sodium: 620 mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

James Martin Spaghetti Bolognese

Recipe by Milli RoseCourse: MainCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting spaghetti bolognese with a slow-simmered beef sauce, perfect for a classic family dinner.

Ingredients

• Olive oil

• Onion

• Garlic cloves

• Celery sticks

• Carrot

• Beef mince

• Tomato purée

• Chopped tomatoes

• Beef stock

• Bay leaf

• Dried oregano

• Spaghetti

• Parmesan cheese

• Fresh basil

Directions

• Soften the vegetables gently in olive oil.
• Add garlic, then brown the mince.
• Stir in tomatoes, stock and herbs.
• Simmer gently until rich and thick.
• Cook spaghetti and serve with sauce.

Notes

• Simmer slowly for best flavour.
• Freeze the sauce without pasta.