Spaghetti Bolognese with Cherry Tomatoes

Spaghetti Bolognese with Cherry Tomatoes

This spaghetti bolognese uses cherry tomatoes instead of chopped or diced tomatoes. The Italian tomatoes add a burst of sweetness to the sauce which makes it just a little bit different.

Spaghetti Bolognese with Cherry Tomatoes

4 servings
  • Preparation time: 35 minutes
  • Cooking time: 1 hour 10 minutes hob

  • Ingredients
  • tbsp olive oil
  • 400 g (14 oz) minced/ground beef
  • 115 g (4 oz) streaky bacon/side bacon (about 4 rashers)
  • 1 onion, finely chopped
  • 2 celery stalks, finely chopped
  • 1 large carrot, finely chopped
  • 1 garlic clove, crushed
  • 2 tbsp tomato purée/paste
  • 120 ml (4 fl oz) red wine (½ cup)
  • 250 ml (8 fl oz) hot beef stock (1 cup)
  • 2 x 400 g tins/cans cherry tomatoes
  • 1 tbsp fresh oregano, chopped
  • 1 bay leaf
  • a little grated nutmeg
  • 2 tbsp curly leaf parsley, chopped

To serve

  • grated Parmesan
  • spaghetti


  • You will also need a large sauté pan.

  • Method
  • Heat half a tablespoon of the oil in the pan and brown the beef, about 5 minutes. Remove with a slotted spoon and set to one side.

  • Cut the bacon rashers into cubes and add to the pan. Once the fat starts to run and they begin to brown, remove from the pan using the slotted spoon and set aside with the beef. This will take about 3–4 minutes.

  • Now, reduce the heat and add the remaining oil to the pan with the onion, celery, and carrot. Gently cook the vegetables for about 10 minutes until they soften, stirring frequently.

  • Stir through the garlic and tomato purée/paste and cook for a further minute.

  • Then return the beef and bacon to the pan. Stir in the red wine and increase the heat to medium. Let the wine bubble away until it has reduced by half.

  • Next, stir in the beef stock and add half the oregano, nutmeg, bay leaf, and tomatoes. Bring to the boil, cover and reduce the heat to very low. Simmer very gently for 45 minutes.

  • Just before serving, stir in the remaining oregano and half the parsley.

  • Serve the spaghetti sauce over the pasta and scatter the top with the remaining parsley and some grated Parmesan.
Print Recipe

Updated: April 15, 2018

Spaghetti Bolognese

Spaghetti Bolognese

What can I say? Spaghetti Bolognese is a real family favourite. And quick and easy to prepare!

Spaghetti Bolognese

4 servings
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

  • Ingredients
  • For the Bolognese
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 450 g (1 lb) minced/ground beef
  • 2 tbsp tomato purée
  • 275 ml (10 fl oz) beef stock (1¼ cups)
  • 400 g tin chopped tomatoes/½ x 28 oz can diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 115 g (4 oz) button mushrooms, sliced (1½ cups) (optional)
  • For the spaghetti
  • 225 g (8 oz) spaghetti (filling the hole of a pasta server with spaghetti is a single portion)
  • 1 tsp salt
  • a little olive oil

To serve

  • Parmesan


  • large frying pan/skillet or sauté pan
  • a large pan for the spaghetti

  • Method
  • Heat the oil in the pan and cook the onion over a low heat for 10 minutes until golden. Add the garlic and cook for a further minute.

  • Increase the heat to medium, add the beef, and brown for about 5 minutes. Break up any clumps with a wooden spoon.

  • Stir in the stock and tomato purée and bring to the boil.

  • Add the tomatoes, Worcestershire sauce, mushrooms, if using, and season. Give it a good stir and then reduce the heat and simmer for 20 minutes, stirring occasionally.

  • Meanwhile, bring a large pan of water to the boil. Add salt and dash of olive oil, then ease the spaghetti into the pan.

  • Reduce the heat a little and cook the spaghetti for the length of time according to the directions on the packet. (Can recommend DeCecco brand.)

  • Drain through a large colander, reserving 120 ml (4 fl oz) (½ cup) of the cooking water and then return to the pan with the spaghetti. Add the sauce and toss well.
  • Spoon into bowls and top with little slivers of Parmesan.

  • Note
  • A Caesar salad makes a good starter. And garlic bread to serve with the Spaghetti Bolognese.
Print Recipe