Spaghetti Bolognese

This is the recipe which got me through uni. For a simple variation, add kidney beans and use as a nacho topping.

Takes 30 mins.

Makes 4 servings.

400 g spaghetti
olive oil a glug
1 tsp salt
Bolognese Sauce
1 Tbsp vegetable oil for frying
3 cloves garlic diced
1 onions chopped
250 g mushrooms
2 bayleaves
400 g beef mince frozen or fresh
4 tomatoes or canned tomatoes
0.25 cups water
1 tsp salt or more, to taste
1 Tbsp sugar or more, to taste
1 tsp oregano to taste
40 ml parmesan cheese garnish

Begin by setting a pot of water with 1tsp salt and a glug of olive oil on the boil. Once it boils, add pasta. Leave it on a rolling boil until it's al-dente. If it finishes boiling early, drain the water, cover with a lid, and set aside. Fry the chopped onion and diced garlic in oil until transparent. Rince the mushrooms and remove the stems. Slice off and discard the bottom sliver of the stems (it's usually dirty), but leave the stems whole (it adds a nice chunky texture). Slice the caps, and add everything (caps and whole stems) to the pan. Fry with the onion until they release their water and shrivel. Add bayleaves and minced meat. It's okay if the meat is still frozen at the time of cooking; just cook it on one side for a bit, flip it over, scrape the cooked meat off the top side, and repeat until it's cooked through. While the mince is cooking, boil some water and blanch the tomatoes so the skin can be easily peeled off. Drop them into cold water and remove the skins. Also remove the green, hard parts just beneath the stem. (You can of course just buy a can of peeled tomatoes, or even tomato sauce.) Add water, sugar, salt and oregano. Reduce heat to a simmer, and stir regularly. Break up the tomatoes with the spatula as you stir. Taste, and add any extra salt or sugar as needed (the sugar hides the acidity of the tomatoes). Serve the sauce over the pasta, and garnish with grated parmesan cheese and parsley.


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