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Chipotle Spaghetti Bolognese

You should make this spicy spaghetti bolognese recipe as soon as possible. It’s pretty darn good!
Everyone knows how to make a killer beef spag bol and making it spicy is as easy as adding a dollop of our beautifully smoky Mexican Gran Luchito Chipotle Paste to the bolognese sauce while it’s cooking.

Despite its name, you won’t find this British favourite served in Bologna, or anywhere in Italy for that matter. However, it’s an undeniable classic and we love it. If you do want to make it more Italian, try using tagliatelle instead of spaghetti.

The spicy beef ragu will freeze very well, so all you need to do is cook enough pasta for those eating and save whatever sauce you don’t use for another meal.

If you’re keen on experimenting in the kitchen, check out our blog post on 9 National Dishes With A Mexican Twist for plenty more ideas. Happy cooking!

  • Prep time

    30 mins

  • Cook time

    3 hours

  • Total time

    3 hours 30 mins

  • Ideal for


  • Make it


  • Serves


How to make it

  1. Roughly chop the onion, celery and carrot (you’re looking for roughly 0.5cm pieces). Chop the garlic as finely as possible (or use a garlic press). Roughly chop the bacon.
  2. Heat a large pan (with a lid for later) over a medium heat and add a little olive oil. Add the bacon and fry until the fat begins to render (about 15 minutes), stirring occasionally.
  3. Add the chopped onion and celery and leave to cook gently for about 10 mins.
  4. Next add the carrot, garlic and Gran Luchito Chipotle Paste. Stir well and cook for another 10 mins.
  5. Add the beef mince and stir into the mix. Turn the heat up a little to develop a little colour on the beef (this will make it tastier later).
  6. After about 15 mins, add the milk and leave it to evaporate, stirring occasionally. This will give a lovely richness to the final dish.
  7. Add the chopped tomatoes, chopped fresh tomatoes, tomato paste, wine, bay leaves, sugar, nutmeg and a good pinch of salt and pepper.
  8. Stir, put a lid over ¾ of the pan, reduce heat to low and cook for at least an hour, preferably a couple more. Stir occasionally. You’re looking to achieve a nice thick consistency (see pics) with a nice rich flavour (keep tasting as it cooks and adjust seasoning to taste; don’t burn your mouth).
  9. If it’s too liquid and you want to eat it, remove the lid and increase the heat for 10/15 minutes, or until it has thickened up.
  10. When you’re nearly ready to serve, boil some water, add plenty of salt and cook enough spaghetti (alternatively use linguini or tagliatelle) for the number of people you’re serving.
  11. Cook until nicely al dente. Hold back a couple of spoonfuls of the pasta water and drain in a colander.
  12. Add the saved pasta water to the ragu and stir in. If using all of the sauce, add the past to the pan and stir well. Roughly chop some flat leaf parsley and some fresh basil leaves and stir through.
  13. Serve with grated parmesan, a drizzle of olive oil and some more parsley.


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