Beef Bolognese

Name: Beef Bolognese
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 500g beef mince; 1 onion, finely diced; 1 carrot, finely diced; 3 garlic cloves, minced; 2 tbsp tomato paste; 400g canned tomatoes; 150ml red wine; 2 tbsp olive oil; 1 egg yolk; 400g spaghetti, to serve; Parmesan, to serve; Salt & pepper, to taste

Deeply browned mince, a proper soffritto, and a splash of red wine reduced right down — this is the quicker, saucier sibling of our slow-braised ragù.

The finishing touch is an egg yolk stirred through off the heat at the end, which rounds out the sauce and gives it a silky, glossy finish without needing cream.

Ready in about an hour, though it only gets better with a longer simmer if you've got the time.

Beef bolognese with spaghetti and parmesan

Servings

4 servings

Quick Stats

45–60 mins • High Protein • Base: 4 servings

Ingredients

500g beef mince
1 onion, finely diced
1 carrot, finely diced
3 garlic cloves, minced
2 tbsp tomato paste
400g canned tomatoes
150ml red wine
2 tbsp olive oil
1 egg yolk
400g spaghetti, to serve
Parmesan, to serve
Salt & pepper, to taste

Method

Brown the mince:
Heat olive oil in a large pan over medium-high heat. Add the mince and let it sit for a minute before breaking it up — you want deep browning, not just grey, cooked-through mince. Remove and set aside.
Build the soffritto:
In the same pan, add onion and carrot. Cook over medium heat for 8–10 minutes until soft and slightly golden. Add garlic for the final minute.
Cook out the tomato paste:
Stir in tomato paste and cook for 2–3 minutes until it darkens in colour.
Deglaze with red wine:
Pour in the red wine, scraping up the browned bits from the bottom of the pan. Simmer until reduced by about half.
Build the sauce:
Add the canned tomatoes and return the mince to the pan. Stir well to combine.
Simmer:
Reduce heat to low and simmer uncovered for 30–45 minutes (or up to 1.5 hours for a deeper flavour), stirring occasionally and adding a splash of water if it thickens too much.
Cook the spaghetti:
While the sauce simmers, cook the spaghetti in well-salted water until al dente.
Finish with egg yolk:
Take the sauce off the heat and let it cool for a minute, then stir through the egg yolk quickly and continuously — this enriches the sauce and gives it a silky finish. Season with salt and pepper.
Serve:
Toss through the spaghetti or spoon over the top, and finish with grated parmesan.

Key Nutrients & Benefits

Rich in iron and B vitamins from the beef, with the egg yolk adding a little extra richness and choline. Tomatoes and garlic bring antioxidants that support immune health.

Macros (approx per serve)

Calories: 500–600 kcal
Protein: 30–40g (high, supports muscle repair & satiety)
Carbs: 55–70g (mostly from the pasta)
Fats: 15–25g

Smart Swaps & Variations

Want the deeper, slow-braised version? — try our Beef Ragù, made with chuck or short rib.
Skip the egg yolk — for a lighter, egg-free sauce, just season and serve without it.
White wine instead of red — a lighter, brighter flavour.
Pancetta — start with diced pancetta for classic extra depth.
Wholemeal or gluten-free spaghetti — an easy swap that doesn't change the sauce.

Related Recipes

Beef Ragù — the slower, chunk-beef version of this same sauce.
Spiced Beef Meatball Bowl — beef-forward comfort with a different texture and spice profile.
Pulled Beef Tacos — another slow-cooked beef option with bold flavour.