Simple Spaghetti Bolognese

Simple Spaghetti Bolognese is a true delight to eat. It’s actually a pleasure to cook as well as its not rushed and gives you the opportunity to entertain while cooking. Serve as a main dish with parmesan and basil for the finishing touch. Add a lovely glass of red wine and garlic bread to turns this dish into a meal. I often make the Bolognese sauce in advance and freeze what I don’t use immediately.

Simple Spaghetti Bolognese

The name says it all xcept the amazing flavour this recipe has. Every ingredient works perfectly with the rest.

4.95 from 107 votes

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Course: Main Dish

Cuisine: Italian

Keyword: Advance, Alcohol, Beef, Mince, Pork, Sauce, Spaghetti, Vegetables

Prep Time: 15 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 4 People

Calories: 615kcal

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Ingredients

 

MetricImperial

• 450 g beef mince 5% fat
• 225 g pork mince
• 1 large onion peel/finely diced
• 1 stalk celery chop
• 225 g mushrooms wipe/slice
• 2 large carrots peel/finely diced
• 800 g chopped tomatoes
• 1 tbsp tomato puree
• 2 cloves garlic peel/minced
• 4 rashers smoked back bacon sliced
• 120 ml white wine
• 120 ml chicken stock
• ½ tsp basil
• ½ tsp oregano
• 2 tbsp olive oil
• salt to taste
• pepper to taste
• parmesan garnish
• basil finely sliced

Instructions

• Place a large frying pan over a medium heat and add the oil.
  2 tbsp olive oil
• When hot, add the bacon, garlic and onion and sauté for 10 minutes or until the bacon is going crisp.
  1 large onion, 2 cloves garlic, 4 rashers smoked back bacon
• Remove the bacon, garlic and onion from the pan and onto kitchen paper to drain off excess oil.
• Turn the heat up a little to a medium high and add the beef and pork mince. Using a wooden spatula, break up the mince and cook until browned all over. Normally about 5 minutes.
  450 g beef mince, 225 g pork mince
• Push the mince to one side of the pan and tilt to separate the oil from the mince. Using a baster syringe, spoon or paper towels, remove the oil from the pan.
• Put the pan back onto the heat and add the tomatoes, mushrooms, tomato puree/sauce, carrots, celery, stock, wine, basil, oregano and salt and pepper to the pan followed by the bacon, garlic and onion mixture from earlier. Stir well to combine.
  1 stalk celery, 225 g mushrooms, 2 large carrots, 800 g chopped tomatoes, 1 tbsp tomato puree, 120 ml white wine, 120 ml chicken stock, ½ tsp basil, ½ tsp oregano
• Increase the heat slightly until the contents come to a boil and then reduce the heat until a rolling simmer is achieved. Cover with a lid for 60 minutes stirring often.
• Taste and season accordingly.
  salt, pepper
• With about 10 -15 minutes to go place a large pan of salted water on a high heat and bring to a boil.
• When boiling add the spaghetti and cook according to the packet instructions. Normally 8 – 12 minutes.
• Once al dente, remove from the heat. Place a mug in your sink and drain the pasta over the mug to catch some of the starchy water.
• Remove the lid from the Bolognese and add the spaghetti. Gently mix well to cover the spaghetti.
• Serve in warmed bowls with a grating of parmesan and a sprinkle of finely chopped basil leaves.
  parmesan, basil

Nutrition

Calories: 615kcal | Carbohydrates: 20g | Protein: 34g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 122mg | Sodium: 486mg | Potassium: 1300mg | Fiber: 5g | Sugar: 10g | Vitamin A: 6324IU | Vitamin C: 26mg | Calcium: 128mg | Iron: 5mg