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Donal Skehan
Spag Bol but Bougie | DonalSkehan.com
  • real-time-recipes

Spag Bol but Bougie

December 16

This isn’t your average Spaghetti Bolognese—it’s Spag Bol but Bougie! The rich, velvety sauce gets its depth from a combo of beef and pork, red wine, and that cheeky splash of whole milk. The bouquet garni and parmesan rind add an extra layer of sophistication, while the tagliatelle delivers that perfect “wow” factor. It’s comfort food with a touch of class—perfect for impressing without the stress. Trust me, once you try this version, you’ll never go back to basic Bolognese again!

  • serves Serves 4
  • time 1 hour

Method

  1. 1. Add a little oil to a large sauté pan and fry off your meat, breaking it down with a wooden spoon or fork. Remove to a plate when cooked.
  2. 2. Whilst the meat cooks, finely dice all your veg and mince your garlic.
  3. 3. Add the veg to the pan you cooked the meat in, season, and cook for 10 minutes over a low heat until softened.
  4. 4. Add the meat back to the pan along with the tomato puree and stir everything together. Pour in the red wine and allow to bubble for a few minutes then add in the tinned tomatoes. Swirl out the cans with roughly 200ml of water and add this to the pan too.
  5. 5. Add the milk and stir then throw in the bouquet garni and parmesan rind, if using, and allow to bubble away for 30 - 40 minutes, stirring occasionally.
  6. 6. When the sauce has reduced and thickened, remove the bouquet garni and parmesan rind and stir in the butter and soy sauce.
  7. 7. Place a pot of water on to boil, season the water and cook your pasta according to the packet instructions then drain and add to the sauce.
  8. 8. Serve the pasta in bowls sprinkled with some grated parmesan.

Ingredients

1 onion

1 large carrot

2 sticks celery

8.8 oz (250g) ground beef

7 oz (200g) ground pork

3 cloves garlic

1 tbsp tomato puree

1 cup  red wine

2 x 14 oz cans chopped tomatoes

3/4 cup whole milk

1 bouquet garni made of rosemary, bay leaves, and thyme

12 oz tagliatelle

1.4 oz  cold butter, cubed

2 tbsp light soy sauce

Parmesan, to serve (plus rind if you have it)

Sea salt and freshly ground black pepper

1 onion

1 large carrot

2 sticks celery

250g beef mince 

200g pork mince

3 cloves garlic

1 tbsp tomato puree

250ml red wine

2 x 400g tins chopped tomatoes

200ml whole milk

1 bouquet garni made of rosemary, bay leaves and thyme

350g tagliatelle

40g cold butter, cubed

2 tbsps light soy sauce

Parmesan, to serve – plus rind if you have it

Sea salt and freshly ground black pepper