Food Voyager

Perfect Spaghetti Bolognese by Chef Manish Joshi The Lodhi Hotel, New Delhi

Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel, New Delhi is a favourite dish for which he shares the recipe for our readers to make in their homes and share with friends and family.

Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi

Spaghetti Bolognese

  • Prep:25 mins
  • Cook:1 hr and 30 mins
  • Serving:4


  • 1 tbsp olive oil
  • 2 medium onions, finely chopped
  • 2 carrots, trimmed and finely chopped
  • 2 celery sticks, finely chopped
  • 2 garlic cloves finely chopped
  • 2-3 sprigs rosemary leaves picked and finely chopped
  • 500 g lamb mince
  • 400 g spaghetti
  • 500 g tins plum tomatoes
  • 2 fresh bay leaves
  • 2 tbsp tomato purée
  • 4 cup lamb stock 
  • 125 ml red wine
  • 1 cup basil
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi
Spaghetti Bolognese by Chef Manish Joshi, The Lodhi Hotel New Delhi


  • Parmesan chips
  • Micro basil
  • Cherry tomatoes


  1. Put a large saucepan on a medium heat and add 1 tbsp olive oil
  2. Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
  3. Increase the heat to medium-high, add 500 g lamb mince and cook stirring for 3-4 mins until the meat is browned all over.
  4. Add 2 tins plum tomatoes, the finely chopped leaves basil, 2 bay leaves, 2 tbsp tomato puree, 4 cup lamb stock and 125 ml red wine. Stir with a wooden spoon, breaking up the plum tomatoes.
  5. Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr  stirring occasionally, until you have a rich, thick sauce.
  6. When the Bolognese is nearly finished, cook 400 g spaghetti following the pack instructions.
  7. Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top. Serve with Parmesan chips, micro basil leaves and cherry tomatoes.

Read more: Food Voyager

Related posts

Go vegetarian with Ovolo Hotels' vibrant global launch - ‘Plant’d’ initiative

Ovolo Hotels announces pledge to cutting-edge vegetarian, Plant’d across its hotel restaurants, globally

A super dish: Curry Leaves Curd Kingfish by Minoli De Silva of MasterChef Australia

Minoli De Silva’s Curry Leaves Curd Kingfish is a dreamy recipe to enjoy

Try out 5 great dishes by Sashi Chelia in MasterChef Australia

One of Australia’s best amateur chefs and season 10 winner Sashi Cheliah is back with his relishing fusion dishes in the MasterChef Australia kitchen for Fans Vs Favourite. …

There’s more to great Maharashtrian food than Vada pav

Maharashtrian food or Marathi cuisine has distinct characteristics

Legendary restaurant Indian Accent to open in Mumbai

EHV signs agreement with Reliance Industries to bring  Indian Accent to Mumbai

Taste and bake the #1 legendary Portuguese dessert - Pasteis de Nata

Portuguese dessert, namely Pasteis de Nata or Portuguese Custard Tart

Celebrity Chef Sipho Mdlankomo - I express love and gratitude through food

Today’s Traveller invites celebrity Chef Sipho Mdlankomo, Cookbook Author & Founder “Chef Sipho Gourmet Food” – South Africa, runner-up for the MasterChef…

Festival fare: a wonderful world of 7 tasty vegetarian dishes to make at home

We have rounded up 7 popular festive vegetarian dishes you can make at home.

There’s more to Kashmiri food than Yakhni - try these 10 delicious dishes

Kashmiri food is considered a celebration of life, a journey of gastronomy

The fine art of tea tasting - know the 3 'T's -temperature, time, and teapot

Madhav Sarda shares the fine art of tea tasting to ensure that you get the perfect cup every time. The job of…