Hearty Spaghetti Bolognese – Perfect for a Chilly Normanville Night

When winter sets in and the wind is howling along the coast, there’s nothing more comforting than a steaming bowl of rich spaghetti bolognese. Made with premium local mince from Normanville Meat & Seafood, this dish is perfect for feeding the family, warming up after a long day, or enjoying by the fire with crusty bread.

This recipe is adapted from RecipeTin Eats’ spaghetti bolognese, reworked with tips and techniques for a flavour-packed sauce using ingredients you can source locally.

Why This Recipe Works

• Rich, slow-simmered flavour: Using quality beef mince and simple pantry staples, this sauce develops incredible depth whether cooked for 30 minutes or left to gently bubble for hours.

• Balanced seasoning: Worcestershire sauce and beef stock cubes add umami richness, while a touch of sugar balances acidity from the tomatoes.

• Versatile serving options: Toss it through spaghetti, layer it into lasagna, or spoon it over baked potatoes for a hearty winter dinner.

Ingredients

• 500 g beef mince (or a mix of beef and pork for extra richness)

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1½ tablespoons olive oil

• ½ cup dry red wine (or substitute with beef stock)

• 2 beef stock cubes, crumbled

• 800 g crushed tomatoes (or passata)

• 2 tablespoons tomato paste

• 2 teaspoons Worcestershire sauce

• 2 dried bay leaves

• 2 sprigs fresh thyme (or ½ teaspoon dried thyme)

• ¾ teaspoon kosher salt

• ½ teaspoon black pepper

• 1–2 teaspoons sugar (optional, adjust to taste)

• 400 g dried spaghetti

Optional: Parmesan cheese and fresh parsley for serving.

Method

1. Sauté the base

Heat olive oil in a large pan over medium heat. Add chopped onion and garlic and cook for about 3 minutes until softened and lightly golden.

2. Brown the mince

Increase heat to medium-high, add the beef mince, and cook until browned, breaking up lumps with a spoon.

3. Deglaze with wine

Pour in the red wine and simmer for 1–2 minutes, scraping up any browned bits from the base of the pan. This adds depth of flavour to the sauce.

4. Build the sauce

Add the crushed tomatoes, tomato paste, stock cubes, Worcestershire sauce, thyme, bay leaves, salt, and pepper. Stir well to combine.

5. Simmer

Reduce the heat and allow the sauce to simmer uncovered for 20–30 minutes, stirring occasionally. For a richer flavour, cover and cook on very low for 2–3 hours, adding a splash of water if it becomes too thick.

6. Cook the spaghetti

Bring a large pot of salted water to the boil. Cook the spaghetti according to packet instructions, minus one minute. Reserve a cup of cooking water before draining.

7. Combine and serve

Add the drained spaghetti to the sauce with a splash of reserved pasta water. Toss over medium heat for 1–2 minutes until the pasta is coated and glossy. Serve hot with grated Parmesan and parsley.

Serving Ideas

Pair with garlic bread, a simple garden salad, or roasted winter vegetables for a complete meal. Leftovers taste even better the next day and can also be frozen for quick dinners.