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Easy Spaghetti Bolognese
Spaghetti Sauce Cooking
My Spaghetti Bolognese
This is my recipe for Spaghetti Bolognese and I started making it so long ago I have forgotten exactly when I first did it. I think it was when I was a student at Newcastle University in England. It is now a much loved family favorite and I have used it over and over, for pot lucks and family gatherings etc.
At the time I first came up with it I was so impoverished, that I did not have a cook book and hence it was improvised. The main thing was that it had to be simple, and it had to be cook-able on a simple stove top with just a couple of pans, because at the time that was all I had.
The exact Spaghetti Sauce you use does not matter, but for health reasons you should choose a low sodium type, and that is why I chose the Cattelli brand. The adventurous cooks can vary the spices used I sometimes use Parsley, which is said to help cover the smell of Garlic on your breath. I also sometimes use Rosemary and/or Marjoram. If it does not taste right change the amounts or try another spice. The secret to good cooking is to balance the flavors, and of course the meat and vegetables will vary, and so therefore should your seasonings. Good cooking is all about experimentation and practice, the recipe is just a guide not a strict must follow.
Please take the recipe and make your own variations and learn as you go. I like to think of it as an art form, and the more we practice the better we get at it. The presentation of food is a whole other art form too.
The garlic should be crushed in a press to get the best flavor, and it is best added later in the process for best flavor. I do it just before bringing the pan to the boil. If you do not have Extra Virgin Olive oil, then Canola Oil also works, but it is not so healthy. The health benefits of Olive oil in particular Extra Virgin and Cold Pressed have been well documented, so I will not go into it again here.
One last point you can also add extra tomato paste, as the sauce tends to get diluted by the juices of the vegetables, we like the combination of the different peppers and the recipe uses more than most. I have been doing this recipe and variations of it for over 40 years now so it is well tried and tested.
The photographs used are my own. Please respect that.
- 1 Green Pepper
- 1 Red Pepper
- 1 Yellow Pepper
- 1 Large Onion (preferably Spanish)
- 2 Large Carrots
- 2 Cloves of Garlic
- 8 oz White Mushrooms
- 1 lb Lean Ground Beef
- 1 Jar of Cattelli Spaghetti Sauce (I like Parmesan and Romano)
- 1 Tbs Extra Virgin Stone Ground Olive Oil
- 1/2 Tsp Oregano
- 1/2 Tsp Basil
- 1/4 Tsp Cilantro
- 1/4 Tsp Thyme
- 1/8 Tsp Sage
- Ground Sea Salt
- Sufficient Spaghetti or Spaghettini for the number eating.
- Ground Pepper (I use the multi coloured variety)
- Place The Olive Oil in a large Dutch Oven and start to heat it up.
- Slice and dice the Onion and add to the pan stir with a wooden spoon
- Slice and dice the Green Pepper and add to pan stir
- Slice and dice the Red Pepper and add to pan stir
- Slice and dice the Yellow Pepper and add to pan stir
- Slice and dice the Carrots and add to pan stir
- Add meat to pan and stir until browned.
- Slice the Mushrooms and add to pan stir
- Crush the Garlic Cloves and add to the pan stir
- Open The Jar Of Sauce and add to pan stir then bring to a Boil and reduce to a low heat and cover the pan
- Simmer for 45 mins or more until the carrots are soft cooking longer does not hurt
- Taste test and add salt and pepper to taste and extra spice if desired
- Add 2 ins of water to a second pan and a few drops of Olive Oil and bring to the boil (stops spaghetti sticking to itself)
- Add sufficient Spaghetti to the second pan to feed however many people are eating
- Al Dente usually takes about 5 mins, but check as this varies with makes and types of spaghetti used.
- Dish up Spaghetti and cover with ladles of sauce (makes enough for 6 average servings!)
The Nutrition In Spaghetti Bolognese
|Serving size: 1 Serving|
|Calories from Fat||162|
|% Daily Value *|
|Fat 18 g||28%|
|Saturated fat 6 g||30%|
|Unsaturated fat 8 g|
|Carbohydrates 59 g||20%|
|Sugar 9 g|
|Fiber 7 g||28%|
|Protein 31 g||62%|
|Cholesterol 74 mg||25%|
|Sodium 395 mg||16%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Additional Nutritional Data For Spaghetti Bolognese
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Useful Implements In Making Spaghetti Sauce
When making spaghetti sauce and other Italian dishes a garlic press is indispensable and this one is a really nice one.
To extract the most flavor from Garlic just crush it with one of these. This item is the closest I could find to mine.
For Use In Vegetable Preparation
When making recipes like this spaghetti bolognese the vegetables need to be chopped up fairly small and it is essential to have and use a really sharp knife in order to be able to do this rapidly and safely.
I find that a Good Quality Stainless Steel Chef's Knife makes cutting the vegetables a breeze.
Best Pot For Cooking Spaghetti Sauce
In order to fully develop the flavors of the spaghetti sauce it has to be cooked on low and simmered while the vegetables soften and the juices help to develop its full flavor.
This is the closest pan I could find to the one I actually use.