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Spag Bol recipe

246 ratings

This fuss-free, family favourite is a real winner. Try our version of the classic spaghetti Bolognese with a dark chocolate and chilli twist - perfect for a midweek or weekend meal. See method

Serves 4
15 mins to prepare and 1 hr 15 mins to cook
683 calories / serving
Freezable

Ingredients

For the Bolognese sauce

2 tbsp olive oil
1 onion, finely chopped
500g (1lb) mince beef
400g (13oz) chopped tomatoes
1 red chilli, deseeded and finely chopped
200ml (1/3 pint) beef stock
150ml red wine
1 bay leaf
50g (2oz) 70% dark chocolate
salt
pinch of ground black pepper

For the spaghetti and garnish

300g (10oz) dried spaghetti
50g (2oz) Parmesan

If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

Energy
2865kj
683kcal 34%
Fat
24g 35%
Saturates
10g 48%
Sugars
13g 14%
Salt
1.2g 20%

of the reference intake
Carbohydrate 67.5g Protein 43.7g Fibre 5.7g

Method

Heat the olive oil in a large saucepan over a medium heat for 1 minute. Add the onions with a little salt and sweat them for 5 minutes, stirring occasionally.
Increase the heat and add the mince beef, browning well and stirring to break the meat up. Once browned, stir in the chopped tomatoes, chilli, stock and red wine and bring to the boil. The sauce will look quite thin at this point but it will thicken as it reduces.
Reduce the heat to a simmer and add the bay leaf. Cook for 45-50 minutes uncovered until the sauce has thickened, making sure to stir occasionally. Then add the dark chocolate.
Once the sauce is ready, adjust the seasoning and keep warm. Cook the spaghetti in a large saucepan of boiling salted water according to packet instructions until 'al dente' (around 8-10 minutes). Drain and toss well with the sauce.
Spoon onto serving plates and garnish with the shaved Parmesan. Serve immediately.

Tip: This Bolognese sauce is perfect for making in large batches and freezing to use at a later date.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. Always defrost and heat thoroughly before eating. Never re-freeze food that has already been frozen; this includes raw and cooked ingredients such as meat, fish and poultry.

See more #EvenBetter recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.