Everyone needs a quick, everyday Spaghetti Bolognese recipe, and this is mine! It's rich, thick, slightly spicy and full of flavours.
It’s perfect for a quick midweek meal as its simple and easy to make.
Alternatively you can serve it over pasta, jacket potatoes or use it to make an epic lasagna dish.
this is a real crowd-pleaser dish that is so simple to make!
INGREDIENTS:
3 tbsp olive oil
2 medium onions, finely chopped
1 garlic clove finely chopped
1 tbsp grated ginger
1kg pork (or mixed) mince
3 tsp parsley finely chopped
1/2 tsp cinnamon
1 tsp chilli powder
1 tsp chilli flakes (optional)
1 kg ripped tomatoes (blended)
1 tin chopped tomatoes
2 tbsp tomato purée
salt and pepper to taste
125ml red wine (optional)
1 vegetable stock cube
To season and serve
75g parmesan grated, plus extra to serve
500g spaghetti
METHOD:
Put a large saucepan on a medium heat and add the olive oil
Add the finely chopped onions, garlic, garlic cloves and grated ginger and fry for 10 mins. Stir well until it softens
Increase the heat to medium-high, add the mince teat and cook stirring for 3-4 mins until the meat is browned all over
Lower the heat to medium-low and season with cinnamon, chilli powder, chilli flakes and parsley and cook for 5 more
Add 1 vegetable stock cube, the fresh blended tomatoes,1 tin chopped tomatoes, 2 tbsp tomato purée, 125ml red wine (optional) and add salt and pepper to taste
Stir with a wooden spoon and bring to the boil, reduce to a gentle simmer and cover with a lid
Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce
In the meantime...
When the Bolognese is nearly finished, cook the spaghetti following the pack instructions
Drain the spaghetti and either stir into the Bolognese sauce, or serve the sauce on top (I prefer to stir the sauce with the pasta)
Serve with more parmesan or dry anari cheese
I prefer to toss the pasta in the sauce, rather than just placing pasta in bowls and spooning over sauce. This makes the Bolognese sauce emulsify, so it thickens, becomes glossy and clings to the spaghetti. I read somewhere that this is how chefs and Italians make pasta. I have tried it once and that was it!
Tips:
1. When cooking the Spaghetti, salt like you mean it. This is the only chance you get to add flavour to your spaghetti.
2. Seasoning the meat with salt and pepper adds extra flavour and speeds up the cooking time.
3. Make this sauce your own by adding whatever spices you want.
4. Always use good quality tomatoes, the better quality the tomatoes, the better the sauce will be.
5. If you have the time, simmering the sauce for longer will add a deeper flavour.
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