Recipe – Spaghetti Bolognese

I was surprised to find I hadn’t put this on the blog as it’s such a staple in our house, and probably a lot of houses! We recently had this double the size for our whole family (eight) so it can be good for big or small meals.

To feed 4, you will need:

  • 500g minced beef
  • 1 large red onion, diced
  • 3 cloves of garlic, crushed
  • 1 red pepper, diced
  • 1 courgette, with skin removed and diced
  • Tin of chopped tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato purée
  • 250g dried spaghetti
  • Grated fresh, or dried, Parmesan

In a large deep frying pan, pour a glug of olive oil and gently fry the onions and garlic until soft. Add the mince and make sure it’s well broken up. Sprinkle over the basil and oregano, together with some salt and freshly ground black pepper. Add the tomato purée and stir, ensuring the mince gets coated, then let it brown on a medium to high heat, stirring occasionally.

Add the red pepper and courgette, stirring in. Turn the heat down a little and let this sweat a few minutes. Then add the tinned tomatoes, plus a quarter of the can of water.

Simmer this on a medium heat, so it gently bubbles. In a large saucepan, heat some salty water so it’s boiling. Add the spaghetti and turn the heat down a little. Keep stirring both as the spaghetti cooks.

The spaghetti should be done in around 10-12 minutes, and the bolognese will be ready too.

Drain the spaghetti in a colander and run it under a hot tap afterwards to remove the final starch.

Serve with garlic bread if you want something extra. My extra garlicy garlic bread recipe is here.

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