SPAGHETTI BOLOGNESE
This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
Provided by Jamie Oliver
Categories Beef Recipes Beef Italian Mince Tomato Minced beef Pork
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
- Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
- Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
- Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
- Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
- About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
- Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
- Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
- Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.
Nutrition Facts : Calories 618 calories, Fat 15.6 g fat, SaturatedFat 5.7 g saturated fat, Protein 37.6 g protein, Carbohydrate 78.5 g carbohydrate, Sugar 12.3 g sugar, Sodium 2.4 g salt, Fiber 3.2 g fibre
SPAG BOL
A rich, delicious, traditional spaghetti bolognese that will really impress your partner! So simple yet so yummy!
Provided by Natalie Reid
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h20m
Yield 8
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over medium heat. Saute onions and garlic until onions are tender. Stir in red bell pepper and saute 2 minutes.
- Place ground beef in the skillet and cook over medium high heat until evenly brown. Stir in beef broth, diced tomatoes, wine and tomato paste. Bring to a boil and add celery, bay leaves and Italian seasoning.
- Reduce heat and simmer for 1 hour, or until sauce thickens.
Nutrition Facts : Calories 424.1 calories, Carbohydrate 14.8 g, Cholesterol 85.1 mg, Fat 27.2 g, Fiber 3.3 g, Protein 23.1 g, SaturatedFat 10 g, Sodium 386 mg, Sugar 9.2 g
SPAG BOL
My Husband is a junk food fiend but he pesters me for Spag Bol at least once a week, it's a good way to hide whatever vegetables I've got lying about.
Provided by mrs-h-the-3rd
Time 40m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Over a moderate heat, soften onions and celery, add garlic and bacon and fry until cooked.
- Add mince, this can either be done in batches or else all at the same time, depending on the size of your pan. Let cook through for a few mins, drain the fat if needed carefully, there can be quite a lot depending on what kind of mince you are using.
- Stir in tomato puree, let cook for a minute and then add the tinned tomatoes. I use 2 tins and some water if you like a thinner sauce. Season lightly and let simmer for 10 minutes.
- Add the herbs and sugar, these can be added according to taste. Let simmer for another 10 mins and adjust seasoning. Add mushrooms near the end of cooking, giving them a chance to soften but still keep their shape.
- Serve with spaghetti straight away.
FINBAR'S VEGGIE SPAG BOL
Whip up a superhealthy vegetable spag bol for an easy meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 12
Steps:
- Roughly chop, then whizz the veggies in a food processor until finely chopped.
- Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
- Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.
Nutrition Facts : Calories 484 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 90 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.66 milligram of sodium
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SPAGHETTI BOLOGNESE RECIPE
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- Heat the oil in a frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, until the onion softens.
- Add the minced beef and cook for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat with a spatula.
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- Heat oil in a large pot or deep skillet over medium high heat. Add onion and garlic, cook for 3 minutes or until light golden and softened.
- 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 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.
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