Spaghetti Bolognese

It’s been a while since I posted a recipe. Partly due to a relentless flu that got hold of me, which resulted in Vincent doing most of the cooking. But now I’m back in action!

Last night I decided to cook a classic. Who doesn’t love a big bowl of spag-bol?!

Who’s hungry? Vincent, myself and our friend Roan. But it’s no secret, Bolognese sauce tastes even better a day or two after cooking it, so this recipe is intended to provide leftovers. It can easily feed 6 people.

Ingredients

  • 1 kg lean beef mince
  • 500 g spaghetti
  • 140 g carrots, grated
  • 140 g red onion, sliced
  • 140 g fresh peas
  • 600 g Woolworths tomato & basil pasta sauce
  • 375 ml Woolworths roasted vegetable pasta sauce
  • 250 g cauli noodles
  • 50 ml basil infused olive oil
  • 300 ml tomato sauce
  • 45 ml chutney
  • 15 ml crushed garlic
  • salt & white pepper
  • 50 g white cheddar, grated for garnish

Do as the Italians do

And start with a big glass of wine. I had Woolworths’ organic Shiraz.

Boil water in a large pot on the stove and add some salt and your spaghetti pasta. Cook for 10 to 15 minutes until al dente, then drain, rinse, add a splash of olive oil and keep aside.

Heat some olive oil in a pot and add the onions.

Once translucent, add the carrots. Spice ’em up with half of the crushed garlic, salt and pepper. Stir for about 3 minutes.

Now add the mince, the rest of the crushed garlic and some more salt.

Fry until the mince is cooked.

Add the tomato and basil, and roasted vegetable sauces to the mince.

Add the tomato sauce and chutney.

Let it simmer, covered, for 5 minutes before adding the peas.

Let simmer until the peas are cooked. The longer it simmers, the more flavourful it becomes so give it time. Mine cooked for about 20 minutes since the peas were added. Add more salt and pepper if necessary.

In the meantime, cook the cauli noodles in a small pot. Simply fry in some olive oil for 2 minutes, add some salt, pepper and garlic powder to taste. Your spaghetti pasta should also be ready and waiting by now.

Buon appetito!

Grab a helping of pasta.

These are the cauli noodles.

Add a generous scoop or two, or three, of sauce.

Sprinkle grated cheese on top.

Give it a whirl.

Dig in!

Get the print-ready recipe here:

Spaghetti Bolognese

  • Servings: 6
  • Difficulty: easy
  • Print

Here's a classic everybody loves! Us South Africans can't imagine a spag-bol without Mrs Ball chutney and All Gold tomato sauce. It just adds that saffa sparkle to this familiar favourite.

Ingredients

  • 1 kg lean beef mince
  • 500 g spaghetti
  • 140 g carrots, grated
  • 140 g red onion, sliced
  • 140 g fresh peas
  • 600 g Woolworths tomato & basil pasta sauce
  • 375 ml Woolworths roasted vegetable pasta sauce
  • 250 g cauli noodles
  • 50 ml basil infused olive oil
  • 300 ml tomato sauce
  • 45 ml chutney
  • 15 ml crushed garlic
  • salt & white pepper
  • 50 g white cheddar, grated for garnish

Directions

  1. Boil water in a large pot on the stove and add some salt and your spaghetti pasta. Cook for 10 to 15 minutes until al dente, then drain, rinse, add a splash of olive oil and keep aside.
  2. Heat some olive oil in a pot and add the onions.
  3. Once translucent, add the carrots. Spice ’em up with half of the crushed garlic, salt and pepper. Stir for about 3 minutes.
  4. Now add the mince, the rest of the crushed garlic and some more salt. Fry until the mince is cooked.
  5. Add the tomato and basil, and roasted vegetable sauces to the mince.
  6. Add the tomato sauce and chutney. Let it simmer for 5 minutes then add the peas.
  7. Simmer until the peas are cooked. The longer it simmers, the more flavourful it becomes so give it time. Mine cooked for about 20 minutes. Add more salt and pepper if necessary.
  8. In the meantime, cook the cauli noodles in a small pot. Simply fry in some olive oil for 2 minutes, add some salt, pepper and garlic powder to taste. Your spaghetti pasta should also be ready and waiting by now. 9. Dish a helping of pasta, add lots of bolognese sauce and sprinkle grated cheese on top.

8 thoughts on “Spaghetti Bolognese

    • Jana says:

      Thank you! The green curry, bloody mustard mayo burger, eggplant fold-overs and pork chops were some of my absolute favourites! But the grilled hake with garlic and herb butter always lingers in my memory, which must mean something! 😉

      Like

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