James Martin Spaghetti Bolognese is the definitive version of the family favorite. While everyone has their own way of making “Spag Bol,” James Martin’s recipe elevates the dish from a quick weeknight meal to a rich, slow-cooked ragu. The secret lies in using a mixture of meats for depth, adding bacon for smokiness, and allowing the sauce to simmer gently until it transforms into a thick, glossy coating for the pasta. It is comfort food at its absolute finest—hearty, savory, and deeply satisfying.
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Why You Will Love This Spaghetti Bolognese Recipe:
- Richness of Flavor: The combination of beef mince and pork mince (or bacon/pancetta) creates a much deeper flavor profile than beef alone.
- The “Soffritto” Base: Taking the time to properly sweat the onions, carrots, and celery creates a sweet, aromatic foundation that balances the acidity of the tomatoes.
- Texture: Unlike watery sauces, this recipe focuses on reducing the liquid (wine and stock) to create a thick, meaty sauce that clings to the spaghetti rather than sliding off it.
- Freezer Friendly: This sauce tastes even better the next day and freezes beautifully, making it the perfect batch-cooking recipe.
- Crowd Pleaser: It balances savory notes with a hint of sweetness from the vegetables and richness from the wine, appealing to both adults and children.
Spaghetti Bolognese Ingredients
- 500g beef mince (ground beef), ideally 15-20% fat
- 250g pork mince (ground pork) or sausage meat (optional, but recommended for flavor)
- 100g smoked bacon lardons or pancetta, cubed
- 1 large onion, finely chopped
- 2 sticks celery, finely diced
- 2 carrots, peeled and finely diced
- 3 cloves garlic, crushed or finely chopped
- 2 tbsp olive oil
- 2 tbsp tomato purée (paste)
- 150ml red wine (a dry Italian red is best)
- 2 cans (400g each) chopped tomatoes or plum tomatoes
- 300ml beef stock
- 1 tsp dried oregano
- 1 bay leaf
- 1 tsp sugar (to balance acidity)
- Salt and freshly ground black pepper
- 400g spaghetti
- Fresh basil leaves (for garnish)
- Parmesan cheese, freshly grated (for serving)
How To Make James Martin Spaghetti Bolognese
- Brown the Meat: Heat half the olive oil in a large heavy-based saucepan or Dutch oven over high heat. Add the beef mince (and pork mince if using) in batches. Fry until deeply browned and caramelized, not just grey. Remove the browned meat and set aside in a bowl.
- Cook the Base: In the same pan, add the remaining oil and the bacon lardons (or pancetta). Fry for 3 to 4 minutes until crisp. Add the onion, celery, carrots, and garlic. Reduce the heat to medium and cook gently for 8 to 10 minutes until the vegetables are very soft but not colored.
- Add Tomato Purée: Stir in the tomato purée and cook for 2 minutes. This “cooks out” the metallic taste of the paste and deepens the flavor.
- Deglaze: Pour in the red wine. Turn up the heat and let it bubble for 2 minutes, scraping up any sticky brown bits (fond) from the bottom of the pan.
- Simmer: Return the browned meat to the pan. Add the canned tomatoes, beef stock, dried oregano, bay leaf, and sugar. Stir well. Bring to a boil, then reduce the heat to a very low simmer.
- The Wait: Cover with a lid slightly ajar and cook for at least 1 hour (ideally 2 hours). Stir occasionally. If it gets too dry, add a splash of water. The sauce should be thick, rich, and dark red.
- Cook Pasta: When the sauce is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Finish: Drain the pasta (reserve a cup of pasta water). Remove the bay leaf from the sauce. Taste and season generously with salt and pepper. Stir fresh torn basil leaves into the sauce.
- Serve: Toss the cooked spaghetti with the sauce (adding a splash of pasta water to loosen if needed). Serve immediately with plenty of grated Parmesan cheese.
Recipe Tips
- Brown the Mince Well: This is the most crucial step. If you crowd the pan, the meat will steam instead of fry. Brown it in batches to get that dark, savory crust which adds massive flavor to the sauce.
- The “Milk” Trick: Some authentic bolognese recipes (and occasionally James Martin) suggest adding a splash of full-fat milk before the tomatoes. This tenderizes the meat and adds a subtle creaminess.
- Parmesan Rind: If you have a leftover rind from a block of Parmesan, throw it into the sauce while it simmers. It infuses the bolognese with a rich, savory umami flavor. Remove it before serving.
- Pasta Water: Never rinse your spaghetti. The starch on the pasta helps the sauce adhere. Save a mug of the starchy cooking water to mix into the sauce at the end for a silky finish.
What To Serve With Spaghetti Bolognese?
While Spaghetti Bolognese is a complete meal on its own, classic sides include Garlic Bread or dough balls to mop up the sauce. A crisp Green Salad with balsamic dressing cuts through the richness. For a drink, serve with the same Red Wine you used in the sauce (like a Chianti or Merlot).
How To Store Leftovers Spaghetti Bolognese?
- Refrigerate: Allow the sauce to cool completely. Store in an airtight container in the fridge for up to 3 days.
- Freeze: Bolognese sauce freezes exceptionally well. Store in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.
How To Reheat Leftovers Spaghetti Bolognese?
The Golden Rule – Add Moisture: Pasta acts like a sponge in the refrigerator, soaking up all the liquid from the sauce. You must add a splash of water (about 1-2 tbsp per serving) or beef stock to the dish before reheating. This restores the creamy, glossy texture and prevents the pasta from becoming dry, clumpy, or greasy.
- Stovetop (Best Method): Place the leftover spaghetti and sauce in a saucepan over medium-low heat. Add your splash of water/stock. Stir gently and frequently for about 5 minutes until piping hot.
- Microwave: Place a portion in a microwave-safe bowl and—crucially—add a splash of water. Cover the bowl with a microwave-safe plate or vented lid to trap steam. Heat for 2 minutes, stir well, and heat for another minute until hot.
FAQs
Yes, while James Martin often advocates for a mix of pork and beef for texture and fat content, using 100% beef mince works perfectly fine. Just try to use beef with at least 15% fat for softness.
No, if you do not consume alcohol, you can replace the red wine with an equal amount of extra beef stock mixed with a teaspoon of Worcestershire sauce or a splash of balsamic vinegar for acidity.
This usually happens if you didn’t simmer it long enough. The sauce needs time for the water in the vegetables and tomatoes to evaporate. Remove the lid for the last 20 minutes of cooking to help it reduce.
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Spaghetti Bolognese Nutrition Facts
Serving Size: 1 serving (approx 350g)
- Calories: 650 kcal
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 70mg
- Sodium: 850mg
- Total Carbohydrate: 65g
- Dietary Fiber: 6g
- Sugars: 8g
- Protein: 35g
James Martin Spaghetti Bolognese
Course: Main, Lunch, DinnerCuisine: Italian, British, AmericanDifficulty: Easy6
servings20
minutes1
hour30
minutes650
kcalThis definitive version of the classic Spaghetti Bolognese features a rich, slow-cooked ragu made from a blend of beef, pork, and smoky bacon. Simmered gently with red wine, aromatic vegetables, and tomatoes, the sauce develops a deep, glossy texture that clings perfectly to the pasta. It is the ultimate comfort food that delivers bold flavors, hearty satisfaction, and tastes even better when reheated the next day.
Ingredients
500g beef mince (ground beef), ideally 15-20% fat
250g pork mince (ground pork) or sausage meat (optional, but recommended for flavor)
100g smoked bacon lardons or pancetta, cubed
1 large onion, finely chopped
2 sticks celery, finely diced
2 carrots, peeled and finely diced
3 cloves garlic, crushed or finely chopped
2 tbsp olive oil
2 tbsp tomato purée (paste)
150ml red wine (a dry Italian red is best)
2 cans (400g each) chopped tomatoes or plum tomatoes
300ml beef stock
1 tsp dried oregano
1 bay leaf
1 tsp sugar (to balance acidity)
Salt and freshly ground black pepper
400g spaghetti
Fresh basil leaves (for garnish)
Parmesan cheese, freshly grated (for serving)
Directions
- Brown the Meat: Heat half the olive oil in a large heavy-based saucepan or Dutch oven over high heat. Add the beef mince (and pork mince if using) in batches. Fry until deeply browned and caramelized, not just grey. Remove the browned meat and set aside in a bowl.
- Cook the Base: In the same pan, add the remaining oil and the bacon lardons (or pancetta). Fry for 3 to 4 minutes until crisp. Add the onion, celery, carrots, and garlic. Reduce the heat to medium and cook gently for 8 to 10 minutes until the vegetables are very soft but not colored.
- Add Tomato Purée: Stir in the tomato purée and cook for 2 minutes. This “cooks out” the metallic taste of the paste and deepens the flavor.
- Deglaze: Pour in the red wine. Turn up the heat and let it bubble for 2 minutes, scraping up any sticky brown bits (fond) from the bottom of the pan.
- Simmer: Return the browned meat to the pan. Add the canned tomatoes, beef stock, dried oregano, bay leaf, and sugar. Stir well. Bring to a boil, then reduce the heat to a very low simmer.
- The Wait: Cover with a lid slightly ajar and cook for at least 1 hour (ideally 2 hours). Stir occasionally. If it gets too dry, add a splash of water. The sauce should be thick, rich, and dark red.
- Cook Pasta: When the sauce is ready, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente.
- Finish: Drain the pasta (reserve a cup of pasta water). Remove the bay leaf from the sauce. Taste and season generously with salt and pepper. Stir fresh torn basil leaves into the sauce.
- Serve: Toss the cooked spaghetti with the sauce (adding a splash of pasta water to loosen if needed). Serve immediately with plenty of grated Parmesan cheese.
Notes
- Brown the Mince Well: This is the most crucial step. If you crowd the pan, the meat will steam instead of fry. Brown it in batches to get that dark, savory crust which adds massive flavor to the sauce.
The “Milk” Trick: Some authentic bolognese recipes (and occasionally James Martin) suggest adding a splash of full-fat milk before the tomatoes. This tenderizes the meat and adds a subtle creaminess.
Parmesan Rind: If you have a leftover rind from a block of Parmesan, throw it into the sauce while it simmers. It infuses the bolognese with a rich, savory umami flavor. Remove it before serving.
Pasta Water: Never rinse your spaghetti. The starch on the pasta helps the sauce adhere. Save a mug of the starchy cooking water to mix into the sauce at the end for a silky finish.
