Spaghetti Bolognese


In the last week, Brian and I caught a cold and have been feeling pretty poorly. In addition to this, Brian refused to eat anything I made that contains dairy saying that it would just aggravate his cold.

In fact, earlier in the week, I made chicken went to waste once he found out I had put milk in it. In fact the only dairy filled dish he did not refuse was pumpkin pie. Typical.

Given that we can't all live off pumpkin pie everyday, I knew that I needed to make something equally delicious that would distract the stomach of my half Italian just enough so that that pumpkin pie would at least be number two on the list of priorities. I needed to make some good ol' Italian comfort food!

Looking around on the Internet, I found a recipe for spaghetti on that called itself 'World Famous'. When something calls itself World Famous it must be pretty good...And you know what? It wasn't wrong. The Italian sausages are a great addition and really add to the flavour. I followed some tips and adapted this recipe to include half minced beef and half Italian sausages. I also skipped out on adding water and added bay leaves because I don't want my meat to feel naked. 

Please note that the recipe below will make quite a lot of bolognese. It produced about 10 decent sized portions. You can freeze the bolognese to eat another day and it will be just as delicious as the first day you made it. Otherwise, you could just keep it in the fridge and eat bolognese for lunch and dinner 2-3 days in a row...which is what we did! Just make sure to cook the spaghetti fresh each time. 


Recipe adapted from

Spaghetti Bolognese (approximately 10 servings)

  • 1 lb. (400g) uncooked spicy Italian sausage, casings removed
  • 1 lb. (400g) ground beef
  • 1 small yellow onion, chopped
  • 3-4 garlic cloves, minced
  • 1 (28 ounce) can diced tomatoes in tomato juice
  • 2 (6 ounce) cans tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 3 tsps. basil
  • 2 tsps. dried parsley flakes
  • 1 1/2 tsps. brown sugar
  • 1 tsp. salt
  • 1/4-1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. fresh coarse ground black pepper
  • 1/4 cup (60 ml) red wine
  • 2-3 bay leaves
  • Desired amount of spaghetti for one sitting (approximately 400g for 3-4 servings or 1 lb. for approximately 10 servings)
  • Parmesan cheese, finely grated
  • Oil for cooking
  1. Heat a couple of tablespoons of oil in a large pot. After you have removed the casings from the sausages, break up the sausage meat and add it to the pot along with the minced beef. Brown the meat.
  2. Add the onions and continue to cook until they become translucent. 
  3. Stir in your tins of diced tomatoes, tomato sauce and tomato paste. Add the basil, parsley, brown sugar, salt, garlic, black pepper and red pepper flakes. Drop in the bay leaves. 
  4. After that has come to a gentle simmer, add the wine and stir well.  Reduce the heat to low, put a lid on top and leave for about an hour and a half. Check every 15 minutes giving it a stir, making sure the meat isn't sticking to the bottom of the pan too much. The longer you cook it the better it will be. 
  5. When the sauce is nearly ready it will get deeper in colour and richer in taste. Towards the end, add a sprinkle of parmesan and any other seasonings to taste. 
  6. Meanwhile, cook the spaghetti as per the package instructions and once ready, drain and serve on a plate. Top with the bolognese sauce and a little extra parmesan. 
  7. Excuse the fact the pictures don't have parmesan. I added it after taking the pictures!