The Ultimate Spag Bolly

The Ultimate Spag Bolly

The key is in the milk – makes it so rich!


Leave the sauce bubbling away for at least 90 minutes – go for 3 hours at a very very low heat if you have time.

Cooking Time (includes preparation time): 2 Hours


  • 3 Bay Leaves
  • 400ml Milk
  • 750g Beef Mince
  • 2 x 400g Tinned Tomatoes
  • 2 Cloves of Garlic
  • 3 Sticks of Celery
  • 2 Carrots
  • 2 Onions
  • 450g Spaghetti
  • 187ml Red Wine
  • 300g Smoked Bacon
  • Total Cost – £9.60 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Chop up your bacon in to bitesize pieces. Add to a wide frying pan and fry until crispy.
  2. Once crispy, add 2 finely chopped onion, 2 finely chopped cloves of garlic, 3 finely chopped celery sticks, 2 finely chopped carrots.
  3. Fry until soft, and then add your beef mince. Break it up with a spoon. Fry until brown, and then pour in 400ml whole milk and 187ml red wine. Reduce down for a minute on a high heat, and then add your tinned tomatoes.
  4. Season well with pepper, add 3 bay leaves, bring to the boil, and then reduce to a low simmer and cover for 90 minutes.
  5. Check it ever 20 minutes or so – if it is catching on the pan, just add a splash of water.
  6. After 90 minutes, remove the lid. Season well with salt, and then remove from the heat and leave to chill with a lid on for 15 minutes.
  7. In this time, get your pasta on.
  8. Toss your pasta through the bolognaise, and serve it up. Grate lots of parmesan over the top and tuck in!
Bolly Photo.jpg