Spaghetti Bolognese was the first recipe to be posted on Good Food Recipes but I didn’t have a digital SLR camera at the time so the pictures weren’t very clear. So I’m reposting the recipe with some clearer images because it’s just the most ridiculously good dish on this planet! If I don’t have spaghetti bolognese at least once each month I start to feel like there’s something missing in my life.
While I do change it up a little most times I cook it I try not to get too funky with it as it tastes so good as it is.
- 500 grams (1 pound) Minced Beef (Ground)
- 500 grams Spaghetti Pasta dried
- 1 Brown Onion diced
- 1 tablespoon Olive Oil
- 3 Garlic Cloves minced
- 1 tablespoon of Curry Powder (make sure it's mild)
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 tablespoons Fresh Oregano chopped
- 2 tablespoons Fresh Italian Parsley chopped
- 1 Small Carrot diced finely
- 1 can of Diced Tomatoes (or two large fresh tomatoes diced)
- 1 can of Tomato Soup
- 3 tablespoons of Tomatoe Paste
- Parmesan Cheese or grated Cheddar Cheese to serve
- Add a splash of Olive Oil to a pot with large sides so you don't splatter everything with tomato gravy later when the dish is simmering. Add the onion and the garlic until softened and then add the ground Beef. Brown it off and break up any big clumps of meat.
- Then add the Herbs, Spices, Salt, Pepper and Carrots. Give them all a good stir and add the tins of Tomato Soup, Diced Tomatoes, Tomato Paste and bring the mix to the boil.
- Make sure everything is mixed in well. Once it has been brought to the boil, turn the heat down and simmer for at least 40 minutes. I find that 60 minutes is a good time, but you can do it for 20 minutes or 2 hours or more depending on the time you have available.
- About 10 minutes before the Beef is ready put your pasta on and cook it how usually do it.
- Serve with a generous amount of grated Parmesan Cheese. I'll often use an aged Cheddar Cheese.