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 of Milk

  • 750g of Beef Mince

  • 2 x 400g Tinned Tomatoes

  • 2 Garlic Cloves

  • 3 Sticks of Celery

  • 2 Carrots

  • 2 Onions

  • 450g of Spaghetti

  • 187ml of Red Wine

  • 300g of Smoked Bacon

  • Total Cost – £10.00 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Chop up your bacon into bite-size pieces. Add to a wide frying pan and fry until crispy.

  2. Once crispy, add 2 finely chopped onions, 2 finely chopped garlic cloves, 3 finely chopped celery sticks and 2 finely chopped carrots. Fry until soft.

  3. Add your beef mince. Break it up with a spoon and fry until brown.

  4. Pour in 400ml of whole milk and 187ml of red wine. Reduce down for a minute on a high heat. Add your tinned tomatoes.

  5. Season well with pepper, add 3 bay leaves, bring to the boil, and reduce to a low simmer and cover for 90 minutes.

  6. Check it every 20 minutes or so. If it is catching on the pan, just add a splash of water.

  7. After 90 minutes, remove the lid. Season well with salt. Remove from the heat and leave to chill with the lid on for 15 minutes.

  8. In this time, get your pasta on.

  9. Toss your pasta through the bolognese and serve it up. Grate lots of Parmesan over the top and tuck in!

Bolly Photo.jpg