Main content

Spaghetti Bolognese

Chef Peter Evans says his mum makes the best spag bol.


  • 0.5 onion chopped fine

  • 500 g lean minced meat

  • 1 clove garlic chopped fine

  • 1 teaspoon dried oregano

  • 3 tablespoons tomato sauce organic

  • 1 tablespoon sweet chilli sauce

  • 1 large tin tomato soup

  • 1 cup red wine shiraz

  • 2 tablespoons tomato paste

  • 1 cup chicken stock

  • 2 teaspoons sea salt

  • cracked pepper

  • reggiano parmigiano cheese grated to taste

  • spaghetti fresh preferably

  • 4 tablespoons choppe italian parsley


  • 1.

    Heat the oil.

  • 2.

    Add in onions and garlic and sauté until soft and colourless.

  • 3.

    Add the mince and brown for three to four minutes.

  • 4.

    Add in the oregano and wine and reduce until almost evaporated.

  • 5.

    Add in the tomato paste and sauces, and

  • 6.

    Cook for one minute.

  • 7.

    Add in the soup (Mum's secret ingredient!), chicken stock,

  • 8.

    A touch of salt and a good crack of black pepper.

  • 9.

    Optional – silver beet, mushrooms, zucchini (this is

  • 10.

    What Mum likes to add

  • 11.

    To the sauce to make it a bit healthier and interesting)

  • 12.

    Simmer for half an hour, adding more stock if needed. Add lots of parsley and toss through

  • 13.

    hot pasta.

  • 14.


  • 15.

    Sprinkle with grated Parmesan and enjoy with the rest of the Shiraz!

» Metric Converter


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

3 3 3 3 3
Average Rating
5 comments • 8 ratings
Please login to comment
Posted by Kirrily10Report
I cooked this for my family this week and they loved it! I have never made Spaghetti Bolognese before and I'll definitely be using this over and over, it's fantastic :) Thanks Peter!
Posted by Julie419Report
This may not be an authentic european recipe but my family loved this sauce. It will be a regular in our house.
Posted by Matt154Report
is a very similar recipe to the one I have made for years, through trial & error. I add a little bbq sauce into the mix & also like to throw some sliced mushrooms & sliced black olives in as well.
Posted by Report
Large tin is that the big 800 ml or the 425
Posted by Kellie2011Report
Any suggestions as to what to use, should I omit the red wine? I really want to make this - I think my kids and hubby will love it - but we are not wine drinkers and therefore just don't have any in the house. Would it make much difference in taste if I were to leave the wine out?