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Treat mum this Mother’s Day with a bowl of delicious homemade Spaghetti Bolognese.

Spaghetti Bolognese


Olive oil 1 onion (finely diced)

2 cloves of garlic (minced)

100g diced bacon

1 carrot (diced)

1 celery stalk (diced)

500g beef mince

2 beef stock cubes

1 cup of boiling water

2 cans of diced tomatoes 

2 tsp white sugar

2 tsp Worcestershire sauce

1 ½ tbsp tomato paste

2 dried bay leaves and sprigs of thyme

Salt and Pepper to taste

Spaghetti noodles

Shredded Parmesan cheese Parsley (garnish) 


Heat 1 – 2 tbsp of olive oil in a large pot or electric frypan (medium – high heat). Place carrot, celery, onion, garlic and bacon in the pan and lightly brown for approximately 3 minutes. 

Add beef and turn your heat up to high. Brown your beef, stirring and breaking it up as you go. 

Create beef stock with stock cubes. It is usually 1 stock cube per cup of water, but use 2 stock cubes and 1 cup of water. There is a lot of moisture in this dish and we want flavour, without being too watery. Add to pan. 

Add all other ingredients, except the noodles, salt and pepper and parmesan cheese. Stir well, bringing Bolognese to a simmer. Turn the heat down to medium and let the mix bubble gently, stirring occasionally for 20 – 30 minutes. Add water (a little bit at a time) if the sauce starts getting too thick. 

Cook your spaghetti as per packet instructions. Once Bolognese is ready, serve over or toss through your pasta, add salt and pepper and Parmesan cheese to taste. Sprinkle with some parsley to finish. 

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