My first recipe, Spaghetti Bolognese is an experiment as I’m still figuring out how all the buttons and levers work on WordPress. The photos were taken with my old point and click camera, so I’m hoping the new version I post of this recipe later will have prettier pictures. Update: I added a new Spaghetti Bolognese post here.
The first recipe is my absolute favorite recipe of all time. Spaghetti Bolognese would be my last meal if I was ever given a choice!
It’s not a traditional Italian recipe as it morphed into what it is now when it left the borders of Italy, but it’s definitely Italy inspired.
It’s a recipe I make a LOT but the ingredients are always changing. There’s a few core ingredients that always stay and then your taste, fridge and cupboard can decide what else should be added. The tomato paste and oregano are the two ingredients I will never leave out!
I do like my herbs in Spaghetti Bolognese. In today’s spag bol I used oregano and parsley from my garden. They’re the only things besides very large weeds growing in my very neglected garden at the moment, so there’s no excuse for not growing your own.
I can eat this Spaghetti Bolognese three nights in a row before I grow tired of it. It’s so easy to make, so versatile and it tastes ridiculously good!
If you want a pasta recipe that is a little richer, try this chicken carbonara recipe.
- 1 medium brown onion
- 1 tablespoon olive oil
- 3 cloves [url href=”http://www.goodfoodrecipes.com/ingredients/garlic/”]garlic[/url] minced
- 2 tablespoons [url href=”http://www.goodfoodrecipes.com/ingredients/parsley/”]fresh parsley[/url] chopped
- 2 tablespoons fresh oregano chopped
- 1 tablespoon curry powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 500 grams ground beef minced
- 1 can diced tomatoes
- 1 can tomato soup
- 3 tablespoons tomato paste
- 500 grams spaghetti pasta
- 1 cup of parmesan cheese
- Add the olive oil to a large pan on medium heat. Then add the onions and garlic until they soften, usually 3 to 5 minutes. Add the ground beef and mix for 5 to 7 minutes.
- Start adding the tomato soup, tomato paste, the herbs, spices and salt / pepper to taste. If you’re adding vegetables, add them too. I added baby spinach leaves just because I had them in the fridge. After bringing the sauce to boil, reduce the heat and simmer for around 40 minutes. I start eating in less than 40 minutes if I’m hungry and if I can wait a little longer I will simmer it for more than 40 minutes.
- Ten minutes before the spaghetti sauce is ready, place the pasta in a large salted pot of boiling water and cook until soft.
- Serve with finely grated fresh parmesan cheese or I also like to use an aged cheddar cheese.
Bon Appetit!
Test.
Looks great, cant wait to try it!!
The blue star above the nutrition is the symbol we use on any of our recipes that can be frozen. Additional information is also added here so in this case, it s just the sauce that s freezable.