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.
Time: 50 min
Utensils: 2 pots, cooking-spoon, spoon
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.
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.
Serve with: Spaghetti
Serve with grated Parmesan or Edam cheese sprinkled on top.