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Spaghetti bolognese is a super simple meal to make in the Actifry – one of my favourite Actifry Recipes. The paddle makes cooking ground beed / minced beef so simple and easy as you don’t need to babysit a pan to constantly stir!
How to make Spaghetti Bolognese in the Actifry
- Chop the onion and crush the garlic:
- Add the onion and garlic to your Actifry
- Add the packet of raw ground beef to the Actifry
- Add the oil to the Actifry, then use a fork to separate bigger chunks of meat
- After 4 minutes, open the lid, and use a fork to separate any more larger pieces of meat if necessary. At this point, the mince should be mostly brown, but some pink may remain where you have separated pieces
- Drain any access oil from the pan (I usually do this using some kitchen roll, but you could tip the pan to drain the oil into a bowl if you have much of it).
- Pour the red wine into the pan
- Then add the tomato puree
- Then add the Italian seasoning
- And the stock cube (stir it into the wine to dissolve) – then close the lid and cook for 5 minutes
- After 5 minutes, open the lid and pour in the tinned tomatoes
- And the sugar – please don’t skip adding the sugar, it’s a small amount per portion and will really boost the tomato flavour of the bolognese
- Add the balsamic vinegar
- Stir
- Add gravy granuels (this works as a beefy thickener, if you’d prefer to use cornflour – do so)
- Mix everything with a spoon so fully combined, then cook for a futher 10 minutes
- Serve on a bed of hot spaghetti and top with cheese
Yield: 4 Servings
Actifry Spaghetti Bolognese

A simple method of cooking tasty spaghetti bolognese in an airfryer.
Prep Time
3 minutes
Cook Time
20 minutes
Total Time
23 minutes
Ingredients
- 1 Tbsp Oil
- 500g Ground Beef / Minced Beef
- 1 Onion
- 2 Garlic Cloves
- 1 Glass Red Wine (or, you could use water if you'd rather)
- 1 Tbsp Tomato Puree
- 1 Tin of Chopped Tomatoes
- 1 Tsp Sugar
- 1 Tbsp Balsamic Vinegar
- 1 Tbsp Italian Seasoning
- 1 Beef Stock Cube
- 1 Tbsp Beef Gravy Granules (or cornflour mixed with a little water)
Instructions
- Finely chop the onion and crush the garlic clove
- Add the onion and garlic clove, along with the ground / minced beef to the actifry pan - use a fork to pull the pieces of meat apart so no large chunks remain
- Add 1 tbsp oil, then cook for 4 minutes
- After 4 minutes, open the lid, and again, break up any chunks of meat with a fork - the beef should be mostly brown now, but a small amount of pink may remain
- Pour in the red wine, then add the tomato puree, Italian seasoning and beef stock cube - mix with a spoon then close the lid and cook for 5 minutes
- After 5 minutes, open the lid, use a spoon to stir and make sure the stock cube has dissolved
- Then pour in the tinned tomatoes, sugar, balsamic and the gravy granules (or cornflour mixture)
- Mix with a spoon, then close the lid and cook for a further 10 minutes
- This is a good time to start cooking your spaghetti - as per packet instructions
- After the final 10 minutes - the bolognese is cooked! Serve on a bed of spaghetti and topped with fresh basil and cheese (optional)
Notes
If you don't like onions with a bite - or have fussy kids in the house - i'd recommend to cook the onions with the oil for 5 minutes BEFORE adding the ground / minced beef to cook the onions a bit more thoroughly.
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1 comment
Actually really nice. Onions next time get cooked on their own as you suggest. The gravy granuals gave it a bit too much of a brown and gravy taste! So few less next time. Added some chilli and Stilton cheese. Amazing. Thank you.