It’s funny, I experiment with lots of recipes for Kitchen Sanctuary, but sometimes it’s takes me ages to publish a recipe for something we eat all the time! Five years I’ve been at this blogging thing - and I’ve never posted a recipe for spag bol? Shame on me! We eat it so much, I can make this one with my eyes shut. Gracey makes it too (love it when she announces that she’s going to cook dinner ❤️️❤️️). So let’s start off by saying this isn’t a 100% authentic Italian spaghetti bolognese. I don’t use two different kinds of minced meat, or pancetta or milk, and I don’t cook it for 3 hours. This is a quick dinner that totally hits the spot taste-wise and is ready quickly. You can either make the bolognese and then spoon it on top of the pasta (like the image at the top of the page), or add the pasta to the pan with bolognese and mix it together like this: How do you prefer to serve yours? Personally I like mine with the bolognese on top of the pasta.
To make the bolognese
(full instructions and quantities in the recipe card below)
First off we fry the onions until softened, then add in the garlic and fry for a minute. Add finely chopped carrots and mushrooms and fry again. Add the minced beef and fry, breaking up any lumps with a wooden spoon, until browned. Pour in half a glass of red wine, and allow it to bubble away until it’s reduced by three-quarters, then add tomato puree, oregano, thyme, Worcestershire sauce, a crumbled stock cube, a couple of tins of chopped tomatoes, a pinch of sugar and a little salt and pepper. Bring to the boil, then simmer for 15 minutes, while you cook your spaghetti. You could also swap out the dried spaghetti for my homemade pasta, which goes PERFECTLY with bolognese.
Once the spaghetti has cooked, drain it and divided it between your bowls, then top with bolognese and a sprinkling of spring onions and grated Parmesan cheese.
How does it compare to a traditional Italian Spaghetti Bolognese?
Traditional spaghetti bolognese often uses beef and pork mince and pancetta. You might also find it with finely chopped celery (that go in with the carrots) and milk in it too. A traditional version is often also cooked for a lot longer (2-3 hours). These are all great additions, and cooking for a long time will always ensure a rich and tasty sauce. I do it this way occasionally, but I do my fast, easy version most of the time.
My version:
……also has some additional ingredients that you may not see in a truly authentic version. I add Worcestershire sauce, tomato puree and a crumbled stock cube for extra flavour and richness (remember, we’re only simmering for 15 minutes or so, so these additions make up for the reduced cooking time), and I also add a little sugar to balance the acidity of the tomatoes. I also add mushrooms, because I love them.
The Spaghetti Bolognese Video
Chicken Lo Mein Pork Katsu Curry Penne Arrabiata with Mozzarella and Chorizo Pan Fried Salmon and Spaghetti with Lemon Cream Sauce Peanut Butter Chicken with rice Enchilada Lasagne with Chicken and Chorizo
If you have a little extra time on your hands, why not try this Cheese and Tomato Garlic Pizza Bread to go on the side.
The Recipe
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