Spaghetti bolognese: A recipe that remains popular

There are some recipes that you never get tired to prepare or enjoying at the dinner table. Spaghetti Bolognese is one of them. This flavour-infused pasta recipe has been around for decades without losing its popularity. It is always welcome at any dinner table, especially in the winter when you are looking for comfort food.

Secret tips for next level Spaghetti Bolognese

If you have the time, don’t rush preparing this delicious meal. Simmering your sauce slowly is the simple secret to getting a flavour-infused dish that will have everyone reaching for the dish up spoon more than once.

So, if you have the time, add ¾  cup of water and cover the pot with a lid. Simmer on very low for about two to two-and-a-half hours, stirring every 30 minutes or so. For the last 20 minutes, uncover the pot to thicken the sauce.

You will see the difference in your family members’ faces when they take a bite of this slowly cooked Spaghetti Bolognese. The slow cooking process allows for the aromatic flavours to combine with each other resulting in an incredibly delicious meal. Bon Appetit!

Spaghetti bolognese recipe

5 from 1 vote

Recipe by Msi Muzi Mathebula Course: MainCuisine: GlobalDifficulty: Easy

Servings

5

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Ingredients

• ½ tablespoon ½ olive oil

• 2 cloves 2 garlic, minced

• 1 1 onion, finely chopped (brown, yellow or white)

• 500 g 500 beef mince (ground beef) OR half pork, half beef

• ½ cup ½ dry red wine (sub water or beef broth/stock)

• 2 cubes 2 beef bouillon, crumbled OR granulated beef bouillon

• 800 g 800 crushed tomato

• 2 tablespoons 2 tomato paste

• 2 teaspoons 2 Worcestershire sauce

• 2 2 dried bay leaves

• 2 sprigs 2 fresh thyme (or 1/2 tsp dried thyme or oregano)

• salt and pepper

• 400 g 400 spaghetti (to serve)

Method

• Heat oil in a large pot or deep skillet over medium-high heat. Add onion and garlic, cook for 3 minutes or until lightly golden and softened.
• Turn the heat up to high and add beef. Cook, breaking it up as your go until browned.
• Add red wine. Bring to simmer and cook for 1 minute, scraping the bottom of the pot, until the alcohol smell is gone.
• Add remaining ingredients except for salt and pepper. Stir, bring to a simmer then turn down to medium so it bubbles gently. Cook for 20 – 30 minutes (no lid), adding water if the sauce gets too thick for your taste. Stir occasionally.
• Slow simmer really takes this to another level, if you have the time! Add 3/4 cup of water, cover with a lid and simmer on very low for 2 – 2.5 hours, stirring every 30 minutes or so. Uncover, simmer 20 minutes to thicken the sauce.
• Adjust salt and pepper to taste right at the end. Serve over spaghetti.

Notes

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