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Spaghetti Bolognese Recipe with Thyme | Marco Pierre White

The best family meal of them all, a Spaghetti Bolognese Recipe by the godfather of modern cooking, Marco Pierre White.

We have all eaten spaghetti bolognese at some stage in our western lives and no doubt have our favourite recipes. It really is a simple dish to make and is a wonderful example of simple food cooked simply and most importantly, slowly.

We have made a little adjustment for those not using a stock pot, add 400ml of beef stock instead. You may need to reduce for a little while longer than Marco’s recipe.

More: Pasta Recipes | Spaghetti Recipes | Marco Pierre White Recipes

Spaghetti Bolognese Recipe | Marco Pierre White

Serving: 4 | Prep: 20 min | Cooking: 120 min

Mince beef 500 g lean
Onion 1 medium finely chopped
Celery 1 stick finely chopped
Carrot 1 finely chopped
Garlic 2 cloves crushed
Thyme 1 sprig
Tomato paste 1 teaspoon
Red wine 175 ml
Olive oil 2 tablespoons
Beef Stock 400 ml
Tomato puree 400 ml can
Bay Leaf 1

1 . Heat up some olive oil in a casserole dish
2 . Sauté the onion, celery and carrots over a low heat until soft
3 . Add the mince and brown, breaking down any lumpy bits
4 . Add the tomato paste and mix well.
5 . Add the red wine
6 . Add the tomato purée and beef stock (or one stock pot like Marco)
7 . Bring to the boil and add the bay leaf and thyme
8 . Taste and season with salt
9 . Reduce for 1 1/2 to 2 hours over a low heat (you may need a little longer if you have not gone the stock pot route)
10 . Before serving remove the bay leaves and thyme
Source: Knorr Recipes
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Rating: 3.3/5 (12 votes cast)


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Murray (Staff) (have 359 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.