Classic Spaghetti Bolognaise!2014 Jan 16 | Written by: Samantha Jones | Tags: Dinner, Meat
Classic Spaghetti Bolognaise! , There is something to be said for recipes like this classic Spaghetti Bolognaise that remain favourites for long periods of time. With its rich and flavoursome taste, its easy to see why the Italian-favourite has prevailed.
The key to perfecting this spaghetti recipe is allowing your mince mixture the time to simmer and thicken appropriately, 50 minutes should do the trick, but don’t be afraid to give it another 10 minutes if it needs a little extra.
This spaghetti bolognaise recipe will feed a family of 4 – and you might even had a little extra leftover for lunch the next day! Serve with parmesan and garlic bread.
- 1 tblsp olive oil
- 20 g butter
- 2 brown onions, halved and finely chopped
- 2 garlic cloves, crushed
- 500 g beef mince
- 145 g (1/2 cup) tomato paste
- 250 ml (1 cup) dry red wine
- 800 g diced canned tomatoes
- 1 tblsp dried oregano
- 3 dried bay leaves
- Salt and freshly ground black pepper
- 1/3 cup fresh parsley, coarsely chopped
- 375 g dried thin spaghetti
- 80 g parmesan, to serve
- In a large saucepan, heat oil and butter over a medium-high heat.
- Add in the onion and garlic and cook, stirring, for 3 minutes or until onion softens.
- Add in the mince and cook, stirring with a wooden spoon for 5 minutes or until the mince changes colour, making sure to break up any lumps.
- Add the tomato paste, wine, tomato, oregano and bay leaves to the mix, and bring to the boil.
- Reduce heat to medium and simmer, stirring occasionally, for 50 minutes or until sauce thickens.
- Season with salt and pepper to your taste and then stir in the parsley.
- Meanwhile, place the spaghetti in a large saucepan of salted boiling water and follow packet directions until cooked.
- Drain the spaghetti and divide among bowls.
- Spoon bolognaise sauce over pasta and serve immediately with grated parmesan.