By Simran Makkar
September 1, 2026
There's a reason bolognese has earned its place as a timeless comfort food, the kind of dish that turns an ordinary weeknight into something worth lingering over. This rich, meaty sauce takes a little time to cook but is easy to prepare, giving you a deliciously flavourful sauce in every spoonful.
– 2 tablespoons olive oil – ½ cup red wine – 500g minced meat – 400g spaghetti or tagliatelle – 1 onion, finely chopped – 1 can (400g) crushed tomatoes – 1 carrot, finely diced – 1 celery stalk, finely diced – 2 garlic cloves, minced – 2 tablespoons tomato paste – 1 bay leaf – Salt – Pepper – 1 teaspoon dried oregano – Parmesan cheese, for serving – 1 teaspoon dried basil
Heat the olive oil in a large pan over medium heat. Add the onion, carrot, celery and garlic, and sauté for 5–6 minutes until softened.
Place the minced meat in the pan and cook, breaking it apart with a spoon, until browned all over.
Stir in the tomato paste and cook for a minute to deepen the flavour.
Pour in the red wine, if using, and cook until it has mostly reduced.
Add the crushed tomatoes, basil, bay leaf and oregano. Also, season with salt and pepper.
Set the heat to low and simmer the sauce for 30–40 minutes, stirring occasionally, until rich and thick
Meanwhile, cook the pasta in salted boiling water according to package instructions until al dente. Drain, reserving a little pasta water.
Mix the pasta with the Bolognese sauce, adding a little reserved pasta water if needed to loosen it. Serve hot, topped with grated Parmesan.