Made with Olive Oil, Onions, Beef Mince, Cabernet Sauvignon, Garlic, Pizza Sauce for Spaghetti Bolognese.

Spaghetti Bolognese

NormaNorma Posted on Updated on
When you need comfort food, this Spaghetti Bolognese should be at the top of your list. If spag bol has not been on the table at our place for more than a couple of weeks, something is definitely wrong! There’s usually a bit of a cheer when the family finds out it’s spag bol for dinner.
Made with Olive Oil, Onions, Beef Mince, Cabernet Sauvignon, Garlic, Pizza Sauce for Spaghetti Bolognese.

Spaghetti Bolognese

Norma’s delicious spaghetti bolognese
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Course
Cuisine Homestyle, Italian
Servings 8
Calories 1043

Ingredients
 
 

Bolognese

  • 2 tablespoons olive oil
  • 2 large onions (chopped)
  • 1 kilogram beef mince
  • 180 mls cabernet sauvignon
  • 8 cloves garlic (crushed)
  • 140 grams pizza sauce (Leggo’s)
  • 2 tablespoons tomato paste
  • 1 teaspoon cooking salt
  • 1 teaspoon ground oregano
  • ½ teaspoon ground rosemary
  • 1 teaspoon chilli flakes
  • ½ teaspoon ground black pepper
  • 250 grams mushrooms (optional)

Spaghetti

  • 1 kilogram spaghetti (or other dry pasta)
  • 6 litres water (boiling)
  • 4 teaspoons cooking salt
  • 125 mls olive oil

To Serve

  • 75 grams grated parmesan cheese

Instructions
 

Bolognese

  • Stir fry onion in olive oil on medium high heat until translucent.
    2 tablespoons olive oil, 2 large onions
    Stir fry onion in olive oil on medium high heat until translucent for Spaghetti Bolognese.
  • Increase heat to high, then add mince. Stir fry until browned and liquid has mostly evaporated.
    1 kilogram beef mince
  • Add wine and stir until mostly evaporated.
    180 mls cabernet sauvignon
    Add wine and stir until mostly evaporated for Spaghetti Bolognese.
  • Add garlic, pizza sauce, tomato sauce, herbs and spices, and around half a cup of water. Mix well and allow liquid to mostly evaporate off again.
    8 cloves garlic, 140 grams pizza sauce, 2 tablespoons tomato paste, 1 teaspoon ground oregano, ½ teaspoon ground rosemary, 1 teaspoon chilli flakes, ½ teaspoon ground black pepper, 1 teaspoon cooking salt
  • Reduce heat to medium low and cook, covered, for around 15 – 20 minutes.
  • Add mushrooms (if using) and cook until tender and juices evaporated.
    250 grams mushrooms
    Add mushrooms and cook until tender and juices evaporated for Spaghetti Bolognese.
  • Taste for spices and adjust to taste.

Spaghetti

  • Bring water to a rapid boil in a large pot and add salt.
    6 litres water, 4 teaspoons cooking salt
  • Add pasta and cook, stirring regularly until the water comes to a rapid boil again. Note: I break the dry spaghetti in half when I make this for the family at home.
    1 kilogram spaghetti
  • When pasta is cooked to al dente, drain, rinse with boiling water (use tap water if it is very hot) then add olive oil to coat pasta.
    125 mls olive oil
    When pasta is cooked to al dente, drain, rinse with boiling water then add olive oil to coat pasta for Spaghetti Bolognese.

To Serve

  • Place hot pasta on warmed plates and add Bolognese according to taste, topping with parmesan cheese.
    75 grams grated parmesan cheese
  • Serve immediately.

Notes

We usually make double the quantity of bolognese and freeze half for next time straight away, making light work of the next spag bol!
Try turkey mince for a lighter Bolognese.

Nutrition

Calories: 1043kcalCarbohydrates: 102gProtein: 43gFat: 49gSaturated Fat: 14gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 2gCholesterol: 95mgSodium: 1902mgPotassium: 927mgFibre: 6gSugar: 7gVitamin A: 341IUVitamin C: 7mgCalcium: 209mgIron: 5mg
Keyword Meat, Pasta