Sadia Hussain

Spaghetti Bolognese Recipe

A big bowl of spaghetti coated with a rich, meaty, tomato sauce is pure comfort food. It's a dish that is loved by adults as well as picky, little eaters and has always been a family favorite.

This delicious recipe is adapted from @cookwithmanuela. I like that it has basic ingredients that I always have in my kitchen. I did tweak Manuela's recipe just a bit as I didn't use the wine or the pork. The addition of fresh rosemary is something I had never used before and I think it rounded out the flavor and fragrance beautifully.


This is a simple recipe to make when you have a crowd to feed with some fresh bread and a salad on the side. It freezes well too so if you are making it for a family lunch or dinner you can store the leftover in the freezer for a rainy day.

Spaghetti Bolognese Recipe

Sadia Hussain

SERVES

8

TOTAL TIME

1 Hour 30 Minutes

INGREDIENTS

  • 1 box of spaghetti, boiled according to directions

  • Olive oil

  • 1 medium onion, finely chopped

  • 1 carrot, finely chopped

  • 1 celery stalk, peeled and finely chopped

  • 4 cloves garlic, finely chopped 

  • 1kg/ 2lbs ground beef

  • 2 cans of good quality Italian tomato sauce

  • 2 teaspoons dark balsamic vinegar

  • 1 sprig fresh rosemary

  • 2 whole garlic cloves

  • 1 teaspoon salt or to tast

  • Parmesan cheese to sprinkle on top

METHOD

  1. In a large pot, heat olive oil and sauté onions, carrot, celery, and garlic until soft and slightly caramelized.

  2. Add ground beef and cook on high heat for 10 minutes.

  3. Add tomato sauce, balsamic vinegar, rosemary, whole garlic cloves, and salt.

  4. Cover and simmer on medium heat for 1 hour.

  5. If there is too much liquid, turn up heat and cook until some of the liquid dries up.

  6. Take out sprig of rosemary and garlic cloves.

  7. Mix spaghetti and a little sauce together.

  8. Serve extra sauce on the side and top with grated Parmesan cheese.

Tips and Bits

You can chop your veggies smaller than I have done if you don't like chunks. I urge you to do this by hand and not in a food processor.


You don't have to use the balsamic vinegar if you don't like the taste or don't have it on hand. Since I didn't use wine, I felt it added a depth of flavor to the sauce.


Allow sauce to cool completely and store in portions in freezer bags.


You can throw in a leftover rind of parmesan cheese while cooking your sauce and fish it out before serving.


Check out @cookwithmanuela. I'm sure you will love her page as much as I do!

  • Facebook
  • Twitter
  • Pinterest
  • Instagram

Liked this recipe?

1

Subscribe to My Newsletter