Spaghetti Bolognese Recipe
My Family's Favourite Bolognese Recipe!

Spaghetti Bolognese is originally an Italian recipe. In no way is this recipe a traditional Italian recipe but rather a family adaptation with many varieties.

Some people may cook their sauce, for anywhere between 1-4 hours but I  personally don’t taste the difference, and this recipe only takes about 30-40 minutes to complete from scratch. Allowing the sauce to simmer only for a short time keeps more of the vitamin and fibre content of the vegetables that would otherwise boil away. It also minimises the amount of time spent in the kitchen, allowing it to become a delicious short notice recipe.

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Suitable for:

  • Sugar free diet

Time: 50 min

Serves: 3

Utensils: 2 pots, cooking-spoon, spoon


Ingredient List For The Spaghetti Bolognese Recipe

olive oilOlive oil
beef minceBeef mince
mild chiliChili
onionYellow onion
basilBasil
oreganoOregano
black pepperBlack Pepper
Himalayan crystal saltSalt
vegetable stockBouillon cube
tomato pasteTomato paste
tomatoTomato
capsicumCapsicum
parmesan cheeseParmesan

Optional herbs: A variation of herbs my grandma prepares. Instead of using basil, she prefers marjoram. After my grandma takes the spaghetti sauce from the heat, she folds freshly chopped parsley under and lets the sauce sit for five minutes for the flavor to develop.

MarjoramMarjoram
fresh parsleyParsley
  • 300g beef mince, fresh or thawed
  • 400g spaghetti
  • 1 tbsp of olive oil for frying
  • 2 large onions finely diced
  • 2 garlic cloves, squashed in a garlic press

Tip: Add a splash of olive oil to the water and stir every now and then after putting the spaghetti into the boiling water and turning the heat to lowest. The stirring prevents the spaghetti from sticking in one mass together.

  • Spices: pepper, 1 teaspoon of basil dried (or half a cup of chopped fresh basil), 1 teaspoon oregano dried (or half a cup of chopped fresh oregano), pinch of nutmeg, salt, pinch mild chili all to taste
  • 190g tomato paste
  • 2 medium tomatoes
  • 4 small red capsicums (sweeties or 2 medium red capsicum)

Method:

In a deep lidded pan, heat the oil and fry the mince, stir until done. If the meat was frozen, make sure the meat is in small bits and cooked through thoroughly.

After reaching the point that the meat lost every red and is through, start the spaghetti by first boiling water in a pasta pot with a tablespoon of olive oil in it. Once, the water is boiling reduce the heat to lowest, then add the spaghetti. Stir with a cooking spoon to make sure they are all separate and let sit until at preferred consistency.

Add while stirring in between, the finely diced onions, the squashed cloves of garlic, the pepper, dried basil, dried oregano, sweet paprika, mild chili, salt, a teaspoon of vegetable stock, the tomato paste and the cubed tomatoes. Depending on how runny you like your sauce add 190-300ml water. Let the sauce simmer on low heat for some time, then add your choice of vegetables.

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Serve with: Spaghetti

spaghettiSpaghetti

Serve with grated Parmesan or Edam cheese sprinkled on top.

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