Easy Spaghetti Bolognese Recipe

This easy Spaghetti Bolognese recipe is the one I grew up eating, and was the first meal I learnt to cook. I’ve made one or two adjustments, but this is pretty much all my mum’s own recipe. You can add all sorts of things to a Bolognese, but I think that simple is best. I serve it up with the bay leaves still in and a pile of cheese on top. Let children discover the fun of twirling and slurping up their spaghetti – just keep a roll of kitchen towel handy for mopping up.

Spaghetti Bolognese is one of the most popular meals we eat at home in the UK. Most of us grew up with this meal featuring on a fairly regular basis. I think of it as a classic ‘Tuesday Tea.’ We probably wouldn’t serve it to guests, but it’s great for a family meal. Everyone makes if differently, and I’m sure a true Italian would raise an eyebrow at my recipe. It might not be strictly authentic, but Italians would never serve Bolognese with spaghetti anyway.

Easy Spaghetti Bolognese is Perfect for Lasagne

I also use this easy Spaghetti Bolognese recipe when making a big old lasagne. I tend to make the Bolognese ahead of time. Then, I pop it in the microwave for 5 minutes before assembling with the lasagne sheets and cheese sauce. Only do this if the lasagne will get eaten in one sitting as it’s best not to re-heat the Bolognese more than once. Check out my recipe for Lasagne.

Top Tip: A flameproof casserole is one of the most useful items in your kitchen if you’re cooking for a big family. I love using this Stellar casserole. Personally, I find this better than a cast iron one as it’s lighter, and can go in the dishwasher.

Easy Spaghetti Bolognese

Recipe by HelenCourse: MainCuisine: Italian

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Total time

45

minutes

A classic staple of family dinners up and down the country. Add extra vegetables, wine, etc. if you like, but I think think it’s great as it is.

Ingredients (allergens in bold)

• 2 onions, chopped

• 4 garlic cloves, chopped

• 2 tbsp olive oil + 1 tbsp for the spaghetti

• 1 kg minced beef

• 2 tins chopped tomatoes

• 4 tbsp tomato purée

• 2 tsp dried oregano

• 1 tsp dried basil

• 4 dried bay leaves

• salt and pepper

• handful of mushrooms, sliced (optional)

• spaghetti – allow roughly 100g per adult

• grated Parmesan or Cheddar, to serve

Directions

• Heat 2 tbsp olive oil in a large saucepan or casserole over a medium heat. Add the onions and garlic. Cook until softened, stirring frequently with a wooden spoon.
• Add the minced beef to the onions and garlic. Break the meat up with the spoon, and stir frequently. Cook until there is no pink meat left.
• Add the chopped tomatoes. ¼ fill each empty tin with water, and pour into the pot. Add the tomato purée, oregano, basil, bay leaves and mushrooms if using. Season with salt and pepper to taste.
• Bring to the boil, then lower the heat. Simmer, uncovered, for 20-30 minutes. Stir occasionally.
• Meanwhile, bring a large saucepan or casserole of salted water to the boil.
  Add the spaghetti, and cook for 10 minutes. Stir once or twice with a wooden spoon while cooking to prevent it sticking to the bottom of the pan.
• Drain the spaghetti. Drizzle 1 tbsp olive oil over the spaghetti and shake the pan with the lid on. This will make serving the spaghetti much easier.
• Serve the spaghetti topped with the Bolognese and a generous helping of grated cheese.

Notes

• All links to specific products are items that I use at home and recommend.

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