Spaghetti Bolognese recipe
A spaghetti bolognese is a classic Italian dish that everybody loves. What makes this dish extra special is that it’s a really simple recipe to follow, even if you do have minimal culinary skills.
If you’re like a lot people, you’ll use a ready to go, pour over sauce from the jar. However, what you may not realise when you’re using such sauces is the amount of unnecessary sugar you’ll be consuming. By making your own from scratch, you’ll have better control of this (there won’t be a need for you to use any sugar at all) and the result will be a spaghetti bolognese recipe that tastes a hundred times better than anything you can get out of a jar.
Don’t be fooled into thinking that a ready made bolognese sauce out of the jar will save on cooking time – it won’t. Making your own will take the same amount of time.
When buying the mince beef to cook your bolognese, we suggest a lean mince that contains no more than 15% fat. Not only is this a healthier option but it’ll also taste better not to have your bolognese swimming in fat. If you’re a health conscious person, you could even try 5% or less mince beef (it’ll still taste just as good).
This is a very easy dish to prepare and will no doubt impress any of your visitors including friends, family or a date.
TIP #1: buy the jelly type stock pots, such as Knorr.
TIP #2: save some leftovers for tomorrow’s lunch. Bolognese always tastes better the next day
Easy spaghetti bolognese recipePrint Recipe
- 500g Lean Mince
- 2 Tins Tomatoes (chopped)
- 1 onion
- Lea & Perrins Worcestershire Sauce,
- 6 cloves garlic
- 2 tbsp tomato puree
- Beef Stock (Knorr Recommended)
- Salt & Pepper
- olive oil
- 500g dried spaghetti
- Parmesan cheese
1. Start by chopping the onion, mushrooms and garlic cloves
2. Get the frying pan to the hob on a medium heat. Add olive oil and, once the pan has reached a good temperature, add the onions
3. Once the onions begin to change to a golden colour, break up the mince and add to frying pan. Keep stirring the mince until it’s all turned brown. Add the garlic and mushrooms and cook for a further 5 minutes or until the mushrooms are cooked
3. Once the mushrooms are cooked, stir in the tomato puree followed by the tinned tomatoes. Cook for a further 5 minutes then add the stock pot (make sure it breaks down), Worcester sauce, basil and salt and pepper to taste
4. Bring down the temperature for the Bolognese to simmer for up to 30 minutes
5. Serve with pasta and grated parmesan to finish