State Buildings

Improve Your Experience

You seem to be using an unsupported browser.

To get the most out of our website, please visit us from one of the following browsers.

Click on one of the browser icons to visit the official download page.

27 February 2024

Spaghetti Bolognese by Post Head Chef Stephanie Auriant Douce

Classic Spaghetti Bolognese Recipe

Spaghetti Bolognese by Post Head Chef Stephanie Auriant Douce


  • 2kg beef shin or osso bucco
  • 4litres beef stock
  • 300g tomato sugo
  • 200mls white wine
  • 1 large carrot
  • 1 onion
  • 2 sticks celery
  • 2 cloves garlic


  • Prepare Vegetables:
    • Chop or blend all the vegetables (carrots, onions, celery, and garlic) in a food processor or robot coupe.
  • Roast Beef:
    • Preheat the oven to 220°C.
    • Roast the beef in the oven for 30 minutes, flipping halfway through (20 minutes on one side, then 10 minutes on the other).
  • Prepare Sauce:
    • In a large pot, combine beef stock, tomato sugo, white wine, and the chopped vegetables.
    • Simmer the sauce while the beef is roasting in the oven.
  • Combine Beef and Sauce:
    • Once the beef is roasted, place all the cooked beef in one deep tray.
    • Pour the prepared sauce over the beef in the tray.
    • Cover and Cook:
      • Cover the meat and sauce with baking paper and press with a resting rack.
      • Wrap the top of the tray tightly with foil.
      • Cook for 3.5 hours at 130°C in the oven (roast setting).
    • Cool Down:
      • After cooking, carefully remove the foil, rack, and baking paper.
      • Allow the meat to cool down in the sauce (leave the meat in the sauce).
    • Separate Meat and Sauce:
      • Take the meat off from the sauce once it has cooled down.
      • Break the meat into smaller pieces, and keep the marrow from the bones with the meat.



    • Dry spaghetti pasta
    • Water
    • Salt
    • Olive oil


    • Boil Water: In a large pot, bring a generous amount of water to a rolling boil.
    • Add salt to the boiling water. This will enhance the flavor of the pasta.
    • Cook Pasta:
      • Add the dry spaghetti pasta to the boiling, salted water.
      • Cook the pasta for approximately 6 ½ minutes. You can adjust the cooking time based on your preference for the desired doneness (al dente or softer).
      • To check if the pasta is cooked to your liking, taste a strand. It should have a slight firmness but not be hard.
      • Once the pasta is cooked, use a colander to strain and drain the water.
  • Serve:
    • Serve the Bolognese sauce over the cooked spaghetti into a bowl
    • Garnish with grated Parmesan cheese and fresh basil or parsley. Serve immediately.

Search the State Buildings


Make a booking

Select from the following options to proceed:

Make A Restaurant Reservation Book A Room At COMO The Treasury

Join Our Community

Sign up to our email newsletter for the latest news, events and offers.

  • This field is for validation purposes and should be left unchanged.

Enquiry Form

Enter your details below and submit to send us your enquiry.