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

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Italian

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

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: People

Calories: 615kcal

Ingredients

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

Simple Spaghetti Bolognese