Family favourite: Spaghetti Bolognaise

No, the world doesn’t need another recipe for spaghetti bolognaise. But as I cooked it the other night I realised that it does in fact belong here on the blog, not least because this site serves as my own personal recipe book. It’s where I check the ingredients I need for a laksa or curry paste, as well as being my guide whenever I make macarons. And no recipe book of mine would be complete without this classic and much loved family favourite.

I also found myself thinking ahead to the day that my kids have left home and are calling up for recipes, much like I did many years ago. And when he lived on campus temporarily last year my oldest son did in fact check his Mums blog for an easy dinner he could make himself.

{Funny tidbit: after I had finished photographing the picture above, my six year old spunk said he wanted to eat that plate of spaghetti because it looked so much nicer than everyone elses! πŸ˜‰ }

Ingredients:

  • olive oil for sauteeing
  • one large brown onion, diced
  • two cloves of garlic, finely chopped
  • two fresh bay leaves
  • 500 g mince {beef or pork &veal}
  • 150 ml of red wine {Shiraz or similar}
  • one can of crushed tomatoes
  • one tbsp tomato paste or puree
  • 1 tbsp each of dried basil and oregano
  • salt and pepper
  • a pinch of sugar
  • 1 tbsp red wine vinegar
  • one 500g packet of spaghetti

Method:

  • Heat the olive oil in a large heavy based casserole dish or pot. On a medium heat gently fry the onion and bay leaves for about fifteen to twenty minutes, until the onions have softened and started to look golden. Add the garlic and fry for another minute or so.
  • Turn the heat to high and add the mince. Brown the mince, using a wooden spoon to break up lumps and chunks. When the mince is all browned add the wine. Use the wooden spoon to scrape up all the golden bits from the edges of the pan and cook on high for a few minutes. When the alcohol has evaporated add the tomatoes, tomato paste, herbs, seasonings, sugar, and vinegar. Stir through well, cover with a lid, and reduce to a simmer. Cook for an hour on very low, stirring from time to time. The longer it cooks the better it will taste.
  • About twenty minutes before the bolognaise is ready bring a large pot of salted water to the boil and cook the spaghetti until al dente, or to your liking. Drain the pasta and add to the mince, stir through, and serve with grated Parmesan.

  1. What a cute kid!
    & I like seeing the family favorites.

    I’d be down with more spaghetti recipes acttttuaallllyyy because when I think of it I think “tomato sauce, parm, olive oil” but there are so many other delicious versions.

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    1. O do prefer pasta and sauce without any meat, I’d rather vegies. But this also makes a good lunch the next day and I never throw any away which is always good.

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      1. I like sun dried tomato pesto! I like next day spaghetti too, I even like it cold depending on the topping.

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  2. I love reading different spag bol recipes. Every one is just a little bit different and I love the inspiration as I constantly tweak my own. This looks lovely and rich.

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    1. I love seeing everyone’s version too. I used to tweak when I was trying to get more vegies into the kids. This is a bit rich, actually, lol. Thanks for stopping by.

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  3. I haven’t added red wine vinegar before – great idea! Spag Bol a big hit in our house too, we just had it last night! Thanks for linking up with us for Fabulous Foodie Fridays, I hope you have a lovely weekend πŸ™‚

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    Reply

    1. Thanks Lauren, it’s probably one of my favourite meals ever since I was a kid. Have a good weekend.

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  4. Oh, you can’t go wrong with a good old spat bol! Your recipe is very similar to mine although I cheat a little on the spices – I just use Masterfoods Italian Herbs and mixed herbs πŸ™‚

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    1. To be honest Grace I use both fresh and dries herbs, and you certainly can’t beat Masterfoods Italian herb mix!

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  5. […] You can never go wrong with a good Spag Bol recipe, and I love the look of this one from Delicious by Ana. […]

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