The first time I made Spaghetti Bolognese which was years ago, I followed the husband’s recipe after he made it once for me to try which was not bad. It was a really basic recipe with straightforward ingredients like minced beef, fresh tomatoes, yellow onions, button mushrooms and tomato paste. And because he liked his Bolognese sauce really soupy, he would add a lot of water which somewhat diluted that originally zesty and robust flavour. Over time, I gradually made changes along the way just to see which version of Spaghetti Bolognese works best with our palates and I’m really pleased to say this is now one of my favourite creations. The key is to use a really good broth and dried herbs to lift and deepen the flavours. It’s a really easy and convenient meal for a lazy weekday 😉 Enjoy my Spaghetti Bolognese Recipe! 🙂
Spaghetti Bolognese Recipe
Ingredients (serves 3-4)
200g minced beef
200g button mushrooms, sliced
1 yellow onion, finely chopped
3 cloves garlic, finely chopped
1 carrot, peeled & diced
2 sticks celery, diced
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried thyme
1 tin diced tomatoes (with no added salt, approx. 411g)
120g tomato paste
400ml chicken broth
salt & freshly ground black pepper
1 tbsp olive oil
300g spaghetti, cooked according to packet instructions
grated parmesan cheese
1. Heat oil in pan and saute the garlic, onion, carrot, celery and mushrooms.
2. Add minced beef and stir fry till meat is no longer pink.
3. Add diced tomatoes, tomato paste, chicken broth and dried herbs. Bring to a boil, then reduce heat to simmer for about half hour. When done, season with salt and pepper.
4. Ladle the ready meat sauce over the cooked spaghetti and sprinkle parmesan cheese on top. Serve with a side vegetable of your choice.