Everyone has a take on the old traditional Italian classic and I am by no means no exception. For me personally, spaghetti bolognese is probably one of, if not the best dish. If there is any left over bolognese sauce, I’m even known for eating it reheated with a slice of bread for my lunch the next day. To me, wasted bolognese is a sad, sad thing. I’ve taken my mother’s own recipe and given it a little twist of my own. Try it out, and let me know what you think.
A fun little slice of history, I never actually used to like bolognese. When I was young, my Mum, who detests minced beef, used to make it with soya protein and so the vegetables, served with yet more vegetables just never held any appeal for me. Ever since she was forced to make it with real minced beef one fateful camping trip, I’ve been a die-hard spaghetti bolognese addict ever since!
Preparation Time: 15 minutes
Cooking Time: 20 minutes
For this recipe, you will need:
- 300g dried spaghetti
- 500g 5% fat beef mince
- 1 large red onion, peeled and diced
- 1 red pepper, cored and diced
- A handful button mushrooms, washed and sliced
- 200ml beef stock
- 150ml red wine (I use Merlot 😉 )
- 3 tbsp olive oil, divided 2:1
- 1 tbsp dried basil
- 1tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp ground black pepper
- A pinch of salt (if desired)
- 50g finely grated grana padano
- Combine 2 tbsp olive oil with dried parsley and set aside.
- Fill a large pan to two thirds full of water, add the salt and bring to a rolling boil. Add the spaghetti and cover. Cook until soft.
- In a large frying pan, add 1 tbsp olive oil and heat over a medium heat. Add mince and cook until pink, then add red onion, red pepper and mushrooms cook thoroughly until the mince is brown, the onion is transparent and the red pepper and mushrooms are soft.
- Place the meat mixture into a large saucepan and add the stock, red wine, basil, garlic powder and black pepper. Stir gently over a medium heat, then cover and simmer for twenty minutes.
- Once ready, remove the spaghetti and drain. Place in a large bowl and add the parsley and olive oil mixture. Mix thoroughly until the spaghetti is well coated. Divide between four warmed plates.
- Generously pile the bolognese into the centre of each spaghetti pile. Sprinkle with grated grana padano and serve immediately!
Hearty and delicious, the very core of cooking in our household!