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MEATY SPAGHETTI BOLOGNESE

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As a kid, Spaghetti Bolognese was my favorite meal. And today, nothing has changed. In fact, you call tell if an Italian restaurant is good, based on their Bolognese.

It seems like a simple dish, but the best ones have that perfect balance between tangy and sweet. And it also needs a good 3 to 4 hours to cook and often times, the sauce is better the next day. So this is a great do ahead recipe.

I like to use carrots to sweeten my sauce. It’s also a great way of getting veggies into your kid’s diets, if they are picky eaters. My father in-law Jack, suggested adding dill along with more common Italian spices and I find it makes the sauce so much better.

This one is sure to become a regular in your home.
Buon appetito xxxx Chef MM

MEATY SPAGHETTI BOLOGNESE

US (Imperial)

Print Ingredients

1 onion

3 stalks celery

6 carrots

2 cloves garlic

1.5 lbs lean ground beef

1 x 28 oz tin crushed/diced tomatoes

1 x 28 oz tin water

1 TBS dried basil

1 TBS dried oregano

1 TBS dried dill

2 tspn brown sugar

Olive oil

Salt & pepper to taste

¼ cup ketchup (optional)

Parmesan cheese shavings to serve

Chopped Italian parsley to garnish

1 pack spaghetti pasta

InstructionsPlace carrots, onion, garlic and celery into a food processor and finely chop. Heat olive oil in the bottom of a heavy pot and cook vegetable mixture on medium heat until nicely browned.

Add in the ground beef and cook while mashing it to break up lumps. You can add a little water to help with this. Brown the meat well to remove all blood.

Add tinned tomatoes, water, sugar and dried spices (dill, oregano and basil), salt and pepper. Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry.

Add ketchup & adjust seasoning to taste. You can puree half the sauce if you prefer it smoother & less chunky.

Cook spaghetti “al dente” or softer for the kids. Drain pasta and toss with a good olive oil.

Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings and chopped Italian parsley.

CHEF’S TIP

The longer it cooks the better it tastes. The ketchup adds a little sweetness and thickens the sauce. Sauce freezes well.

SERVES 6

EU (Metric)

Print Ingredients

1 onion

3 stalks celery

6 carrots

2 cloves garlic

750 g lean ground beef

1 x 800g tin crushed/diced tomatoes

1 x  800g tin water

1 TBS dried basil

1 TBS dried oregano

1 TBS dried dill

2  tspn brown sugar

Olive oil

Salt & pepper to taste

¼ cup tomato sauce(optional)

Parmesan cheese shavings to serve

Chopped Italian parsley to garnish

1 pack spaghetti pasta

InstructionsPlace carrots, onion, garlic and celery into a food processor and finely chop. Heat olive oil in the bottom of a heavy pot and cook vegetable mixture on medium heat until nicely browned.

Add in the ground beef and cook while mashing it to break up lumps. You can add a little water to help with this. Brown the meat well to remove all blood.

Add tinned tomatoes, water, sugar and dried spices (dill, oregano and basil), salt and pepper. Bring to a boil and reduce to a simmer. Cook uncovered for 3 to 4 hours until all water has evaporated. You might need to add water if it becomes dry.

Add ketchup & adjust seasoning to taste. You can puree half the sauce if you prefer it smoother & less chunky.

Cook spaghetti “al dente” or softer for the kids. Drain pasta and toss with a good olive oil.

Arrange hot spaghetti in individual bowls. Top with sauce, parmesan shavings and chopped Italian parsley.

CHEF’S TIP

The longer it cooks the better it tastes. The ketchup adds a little sweetness and thickens the sauce. Sauce freezes well.

SERVES 6

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