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Spaghetti Bolognese

It has been a while since I’ve written about cooking, so what better opportunity than now. Tonight I tried out my home made version of the traditional dish Spaghetti Bolognese. Surprisingly this is the first time I’ve cooked this dish of mine in a very long time. I would be interested to hear back from anyone with their ways of making this.

To make my version I use the following ingredients:-

400g Lean Mince Meat
400g Chopped Tomatoes
1 Large Onion
1/2 Small tin of Kidney Beans
3 Squeezes of Tomato Purée
175ml Red Australian Wine
3-4 Large Bay Leafs
2 Pinches of Thyme
Generous Serving of Olive Oil
Large handful of Spaghetti

To start I heat up the Olive Oil in a large Sauce Pan and add the Mince Meat. Breaking up the Mince Meat in the pan so it cooks evenly, I will leave this to cook until it turns brown and the juices fully evaporate. This takes around ten minutes with the hob on setting 3.

I then add the Red Wine to the Mince Meat and again leave this to simmer until the Red Wine is fully absorbed. At this point I add the chopped onions and allow the juices from the onions to soak into the Mince Meat, leaving the hob at Level 3.

I will then add three squeezes of Tomato Purée to the Mince Meat and Onions and stir in. This is followed by the Tin of Chopped Tomatoes and I’ll bring the dish to the boil for five minutes. The saucepan is covered with the lid during this part.

After 5 minutes I turn the hob back down to simmer on Level 3 and add 3-4 large dried Bay Leafs and 2 pinches of Dried Thyme. This is left to simmer for 15-20 minutes. The Bay Leafs are removed before serving because all of the flavour has left them.

I will get the Spaghetti on and give it 10 minutes as the sauce is simmering. Pop the bowls in the oven to warm them up, drain the spaghetti and serve.

I always grate some cheese and sprinkle it over the top and serve with The remaining Red Wine. Perfection!

I hope you enjoy this and let me know how it works for you.