Spaghetti Bolognese

Susan, AKA Kiwicook

Written by: Susan, AKA Kiwicook

Last updated:

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I’m the sort of person who doesn’t like to take short-cuts when it comes to cooking and so when I looked for a Spaghetti Bolognese recipe, I wanted to find something as close as possible to a traditional Italian recipe.

I found this recipe on Help for and really liked the look of it. I adapted it a little and added sun-dried tomatoes and some peas and the result was a meat sauce to die for. I teamed it with gluten-free spaghetti and some freshly grated Parmesan – yum! Hope you enjoy.



Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Servings 6 Servings


  • 1 Tbsp olive oil x 2
  • 4 rashers of bacon
  • 115 g button mushrooms
  • 1 white onion
  • 2 sticks of celery
  • 2 cloves of chopped garlic
  • 500 g of mince beef
  • Salt & pepper
  • 1 tsp thyme
  • 1 tsp oregano
  • ¾ cup red wine
  • 1 can 400g chopped tomatoes
  • 4 Tbsp of tomato puree
  • 100 g sun-dried tomatoes, roughly chopped
  • 1 cup frozen peas
  • 2 Tbsp of double cream, optional
  • About 500g dried spaghetti, can be gluten-free


  • Preparation: Finely chop the onion and garlic. Slice the celery, mushrooms, sun-dried tomatoes and bacon.
  • In a large pan, add bacon pieces and gently fry in olive oil until golden and crisp. Add the mushrooms and briefly cook until browned. Transfer mushrooms and bacon to a small dish and put aside.
  • Wipe out the pan, add a little more oil and put on a medium low heat. Add the onion, celery and garlic and cook gently until the vegetables are soft.
  • Increase the heat to medium and add the minced beef. Cook until the meat is no longer pink. Season with salt and pepper. Add thyme and oregano.
  • Add the wine and stir the mixture until the alcohol evaporates.
  • Reduce the heat to low. Add the cooked mushrooms and bacon, as well as the tinned tomatoes, tomato puree, and sun-dried tomatoes. Stir well and cover. Let the sauce simmer away (stirring occasionally) until the liquid has reduced down and the mixture is no longer wet (or, conversely, if the mixture is too dry, add water). This should take at least one hour. When almost cooked, add the peas.
  • Just before serving, add dried spaghetti to a large pot of boiling, salted water and cook as per the recommendations on the packet. Drain and pile onto a large serving dish.
  • Remove the meat sauce from the heat and add the two tablespoons of double cream (if using). Stir well and pile mixture on top of hot spaghetti. Serve with freshly grated Parmesan cheese.
Keyword Spaghetti, Spaghetti Bolognese
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Susan, AKA Kiwicook
About The Author
Susan, also known as the Kiwi Cook, hails from Levin, New Zealand, and has a unique Kiwi-Dutch-British heritage that influenced her culinary upbringing. As an artist, tutor, writer, and editor, Susan dedicates her weekends to creating delectable dishes. Her food philosophy embraces moderation and listening to her body's needs.


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    Your recipe is very tasty and it’s totally different from what I make – this is why I’ve tried it in the first place. If anyone wants a healthier version of this, try replacing the bacon with carrots. It sweetens the taste of the dish and it’s equally tasty!


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