There are hundreds of variations of Spaghetti Bolognese recipes, but this is mine. This Bolognese can be cooked in an hour, if you have more time of course leave it simmering low and slow for several hours and just add more tomatoes or stock but I know we don’t always have three hours to cook up the perfect ragu.

I’ve added mushrooms as an optional ingredient, they’re not traditional perhaps but then nor is spaghetti! Ragus are often served with Tagliatelle or Fettucine but we mostly know this classic with spaghetti. I’m sure many of you have family recipes and happy memories of this being cooked at home, it’s a week night staple and is perfect for batch cooking or leftovers (check out my other recipe ideas for leftover bolognese).

You can also add pancetta at the start of the ragu if you want to add an extra layer of flavour.

I shared this recipe in my Cook Along with Garofalo, where we used their spaghetti and tinned tomatoes for the recipe.