Ever since I was a kid Spaghetti Bolognese has always been my favourite comfort dinner. It made me so happy opening the front door to the smell of this as a kid. My mum’s recipe of this was one of the first she passed on and over the years I have adapted it.

This recipe is rich and tasty, always a favourite of my friends.  I could eat this again and again, and always eat far too much of it in one go.

  • 1 tbsp. olive oil
  • 1 onion, finely diced
  • 1 stir of celery, finely diced
  • 2 carrots, peeled, grated then chopped up fine
  • 500g beef mince
  • 2 cloves of garlic, grated/crushed
  • 2 beef stock cubes
  • 2 tbsp. red pesto
  • 1 tbsp. tomato puree
  • 2 tsp paprika
  • 1 bay leaf
  • 1 tsp. dried oregano
  • 3 sprigs fresh thyme
  • 1 large glass of red wine
  • 400ml tin of chopped tomatoes
  • 1 tbsp. tomato frito (optional)
  • 2 tbsp. Worcester sauce
  • 200g mushrooms, diced (optional)
  • 1 tbsp. soft brown sugar
  • Heat the olive oil, add the onion, celery and carrot and sauté until soft.
  • Add the mince and brown, then add the garlic and cook for a minute more.
  • Crumble in the stock cubes, add the pesto and puree and mix well. Let the beef soak up this flavouring and turn dark from the stock cubes.
  • Add the oregano, bay leaf, thyme, stir well then pour in the wine. Let this bubble away and reduce to half the size then add the tin tomatoes, Frito, Worcester sauce, mushrooms and brown sugar. Season well then cover and simmer on low for 25 minutes.
  • Taste for season, remove lid and cook for a further 10 minutes just to reduce the sauce a little more.
  • Serve with spaghetti, Parmesan and a drizzle of extra virgin olive oil.
  • Stir it through the spaghetti or serve on top, the choice is yours.
  • TIP: Tastes even better the following day!