Applications & RecipesAllSavoury

Spaghetti Bolognese

Malt adds a rich shine to the sauce, masks the saltiness of the bacon and the acidity of the wine and improves mouthfeel. Frying the onion, celery and garlic in malt extract also enhances flavour.
Preparation Time
20 minutes
Cooking Time
40 minutes
Skill Level
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(Serves four)
500g Minced Beef
50g of Malt Extract to fry the pancetta
65g Cubed Pancetta (or Smoked Bacon)
3 cloves Garlic
180g sliced Red Onion
80g sliced Celery
220ml Passata (Tomato Puree may be used instead)
170ml Red Wine
170ml Beef Stock
100g Malt Extract
Heavy Pinches of Pepper and Oregano
50ml Milk
One teaspoon Cornflour
Your choice and quantity of Pasta
Finely grated Parmesan Cheese to finish


Warm the malt extract in the pan and stir in the pancetta. Let it cook , just so that it starts to colour. Add in the celery, onion and garlic and cook until the onions are glossy.

Turn up the heat and stir in the meat and cook until browned all over. Drain off some of the fat and then stir in the passata, wine, stock, seasoning and additional malt extract. Bring to the boil then quickly turn down to a gentle simmer. Cover with a lid and let it blip & blop away on the hob for 30 minutes to thicken. Don’t forget to check occasionally though, if you see it starts going dry add a little water. Finish by stirring in the milk.

Serve with fresh pasta lightly cooked until al dente (slightly firm to bite – but cooked) and sprinkle with finely grated parmesan cheese.

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