Recipe for the best spaghetti bolognese


Everyone loves spaghetti bolognese, I’m sure of it. It’s one of my all time favourite meals, recently made even better by buying casserole steak instead of mince meat. Sliced and diced it adds a whole new dimension to this all time classic dish. I urge you to try it immediately – if not sooner! See how totally messy and delicious this looks? Just like it should be!


Ingredients – serves two

450g casserole steak (or thereabouts)
1 onion
2 medium cloves of garlic
1 tin of chopped tomatoes
250ml of beef stock
five slugs of Worcestershire Sauce
pasta of choice


Chop the steak into very small pieces of varying size – kind of like really chunky mince meat.

Next, fry off the meat until well browned all over in a casserole dish, stirring as necessary.

Remove the meat and set aside in a separate bowl. Finely dice the onion and garlic, and sweat the onion on a low heat in the pan in which you cooked the meat. Cover and cook for 10-15 mins, stirring occasionally until softened and translucent.

Add the garlic and cook for a further 2-3 minutes then add the remaining ingredients – including the meat – simmering gently with the lid on for as long as you can – minimum 45 mins but up to 3 hours. You should stir occasionally and keep an eye on it, but if you’re cooking for 3 hours note that you should add small amounts of water if it gets too dry.

Cook your pasta of choice according to the instructions, then stir half of the sauce through the past. Add the remaining sauce on top for a truly messy and utterly scrumptious spaghetti bolognese.