Traditional Spaghetti Bolognaise – Genaro-style

In the need of more comfort food I made spaghetti bolognaise for dinner tonight – inspired by a program where Genaro Contaldo shared this traditional recipe.

It’s a very simple, no-nonsense recipe  – you just need to make sure you’ve got a good 3 hours from start to finish so that the meat has time to slowly simmer to bring out the depth in the few ingredients.  I’d even consider doing this in the slow cooker – I might give it a go on a weekday just so that I can walk through the door and be enveloped in that wonderful aroma.


  • 1 onion, finely chopped
  • 2 sticks celery, finely chopped
  • 300g minced pork
  • 300g minced beef
  • 2 glasses red wine
  • 1 tin tomato paste
  • 1 cup chicken stock
  • 3 sprigs of rosemary
  • Method:

  • Soften the onion and celery in a large saucepan
  • Mix the pork and beef mince (loosen with a splash of olive oil)
  • Add the mince in small batches and brown, make sure you’ve got plenty of space in the saucepan or the meat will boil rather than brown and caramelise
  • Add the red wine and reduce to half on medium heat
  • Add the stock, rosemary and tomato paste and cover and simmer for 2 – 2 1/2 hours until the sauce becomes rich and thick
  • Serve over freshly cooked pasta so that the pasta will absorb the yummy juices
  • Grate some parmesan and pepper
  • About Carolyn Chan

    A girl slowly eating her way around Singapore and farther afield when she's lucky. View all posts by Carolyn Chan

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