RECIPES | There’s nothing quite like a good spaghetti bolognaise recipe. It’s one of the most perfect comfort foods and we’ve yet to meet someone who doesn’t like it. It might not be an authentic Italian dish but it’s so tasty and flexible that you can really tweak it to work for you. My spaghetti bolognaise recipe has been developing for so long that when it came time to make a recipe for the website I had to really think about it – everything I usually do is by feel. Here it is though, documented perfectly for you all to make.
Preparation Time: 15 minutes / Cooking Time: 5 hours / Serves: 6-8
- 20ml olive oil
- 500g lean beef mince
- 1 brown onion, diced (~125g)
- 4-5 garlic cloves, minced (~15g)
- 690ml jar of passata
- 1g dried oregano
- 1g sweet paprika
- 2g dried basil
- 1g dried parsley
- a pinch of chilli flakes
- 500g dry spaghetti
- 60g Parmesan cheese
- salt and pepper to taste
- Add 20ml of oil to a medium pot, place on a moderate heat.
- When the oil is hot, add the garlic, onion. Sauté for about 5 minutes until the onion has softened and is translucent. Don’t overdo this step – you don’t want to caramelise the onions.
- Add the mince to the pot, breaking it up and combining it with the onion and garlic. Continue until the mince has browned, about 5 minutes.
- Add the passata, herbs, spices, salt and pepper to the pot and stir.
- Cover the pot and reduce the heat to a low simmer. Allow the bolognaise sauce to simmer for 5 hours, until it’s a thick consistency that’s not too watery.
- As the sauce is nearing completion, boil a large saucepan full of heavily salted tap water.
- When the water is vigorously boiling, add 500g of spaghetti. This should take about 8-10 minutes to cook al dente depending on the brand of spaghetti.
- Once cooked. Drain the pasta with cold tap water to stop it cooking further. You can either add in the bolognaise and mix it with the spaghetti here, or portion the spaghetti onto plates and top with the bolognaise.
- Finely grate some parmesan cheese and put a little or a lot atop each dish depending on your preference.
This recipe makes quite a lot of bolognaise sauce. You could quite easily feed a family of four with half the quantity. If you don’t need it all, feel free to freeze what you don’t need – it keeps for months.