A Glug of Oil

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Spaghetti Bolognese

This is my version of spaghetti bolognese (bolognaise) or simply Spag Bol.

Although it's really simple to make it isn't a 10 minute job. But all good things are worth waiting for and the result is a lovely rich sauce.

Spaghetti Bolognese

Spaghetti Bolognese Recipe

Far better than those jars of ready-made sauce that all seem to be the same colour whatever brand you look at.

With red wine and herbs, with extra garlic, without garlic, original, traditional whatever, they all seem to look the same colour!

If you're fussed that it takes too long why not make double the amount and freeze it - dinner another day will then be sorted as quick as you like.

And there you have it - my Spag Bol

spaghetti,bolognese,recipe
main,dinner,pasta
English
Yield: 3-4
Author: Jan Bennett
Spaghetti Bolognese

Spaghetti Bolognese

This is my version of spaghetti bolognaise (bolognese) or Spag Bol. Although it's really simple to make it isn't a 10-minute job; all good things are worth waiting for and all that and the end result is a lovely rich sauce.
Prep time: 10 MinCook time: 1 H & 30 MTotal time: 1 H & 40 M

Ingredients

  • a good knob of butter - say 25g
  • a couple of glugs of olive oil - say 1 or 2 tablespoons
  • 1 large onion - finely chopped
  • 1 large carrot - finely chopped
  • 2 fat cloves of garlic
  • 1 stick of celery - finely chopped
  • 250g minced beef - low fat
  • 250g minced Pork - low fat
  • 75ml White Wine (red is fine too)
  • 680g Jar of Passata (tomato pulp)
  • 1 tablespoon tomato puree (known as tomato paste if you're in the US)
  • salt and freshly ground black pepper to taste
To serve
  • freshly cooked spaghetti (as per packet instructions) and a good handful of grated Parmesan.

Instructions

  1. In a food processor whiz up the carrot, onion, garlic and celery till finely chopped - or chop very small with a knife.
  2. Heat the oil and butter in a large frying pan or skillet and fry them all till soft but not coloured.
  3. Now add the beef and pork mince and fry until lightly browned. Move the meat over and add the tomato puree. 
  4. Cook it just for a minute or so before adding the wine and passata.
  5. Season with salt and pepper; don't be concerned that it all looks too watery at this stage, the sauce will thicken when cooking.
  6. Cover with a lid (or some foil) and simmer for about 1 hour and 15 minutes - stirring from time to time.
  7. Have a taste to check the seasoning.
  8. Serve with freshly cooked pasta and sprinkle with freshly grated Parmesan.
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Created using The Recipes Generator

8 comments

  1. Australia's most popular dish!

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  2. Jan this looks great.....I have a friend who loves spag bol and I'm gonna give her the link to your blog.

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  3. Definitely better than the jarred sauce. I love that you add both beef and pork, very Italian:D

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  4. I could just dive my fork in that Jan - looks and sounds divine!

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  5. Looks fab Jan!! Great pictures!

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  6. Jan, fab pic and that's almost how I make mine (I add bay and oregano).

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  7. Hi Jan,nip over to my blog and collect your Happiness & Sunshine award - well deserved!

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I love to hear from everyone so thanks for taking the time to comment. Please note comments containing links will NOT be published.

Cheers
Jan