Mark’s Homemade Spaghetti Bolognese

Mark Baker, amateur cook, blogger, writer and owner of ‘The Life of Mark’ kindly shares his recipe for a good old favourite, Spaghetti Bolognese:

When it comes to those colder winter nights, summer food just doesn’t cut it. Now, I am all for a good BBQ and a massive salad, but when it comes to good winter comfort food, there’s nothing I like better than a good old spaghetti bolognese.

My recipe will make you a lovely bolognese with a little warming kick and serves 6!


  • 750g minced beef
  • 200g diced bacon
  • 1 large brown onion (diced)
  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 200g closed cup mushrooms (sliced)
  • 2 tbsp olive oil
  • 1 carrot (sliced)
  • 3 garlic cloves (finely chopped)
  • 2-3 sprigs of rosemary (finely chopped)

For the bolognese sauce

  • 1 x 400g tin of chopped/plum tomatoes
  • 1 handful of thyme
  • 1 tbsp oregano
  • 1 tsp hot paprika
  • 1 tsp mild chilli powder
  • 1 tbsp tomato puree
  • 2 beef stock cubes (ground in no water)
  • 125ml good red wine
  • 5-6 vine-ripened cherry tomatoes halved

To season and serve

  • 100g grated parmesan (plus extra to serve)
  • 600g spaghetti
  • Crusty bread
  • parsley leaves


  1. Heat the olive oil in a large saucepan over a medium high heat.
  2. add the chopped bacon and fry for around 10 minutes, until crisp
  3. Reduce the heat and add the onions, carrot, peppers, mushrooms, garlic and rosemary to the pane add a little more oil if needed and fray for 10-12 minutes or until onions are beginning to crisp and the carrots are softening.
  4. Increase the heat to medium high and add the mince beef, cook for 5 minutes until the meat is browned all over.
  5. Add the tin of tomatoes and the red wine, cook for 3-4 minutes then add the thyme, oregano, paprike, chilli poweder and tomatoe puree. Stir in and simmer for 5-10 minutes.
  6. Add the stock cubes and halved tomatoes, boil and reduce to a medium low heat, simmer for 15 minutes.
  7. Whilst the bolognese is simmering, boil a saucepan of water and add salt. Place the spaghetti in a biol according to the pack instructions.
  8. Just prior to serving, stir in the 100g parmesan and drain the spaghetti.
  9. Serve with grated parmesan and some parsley leaves and crusty bread.

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