Mum’s rustic homemade spaghetti bolognaise is a rich hearty tomato based recipe jam packed with flavour. Sprinkled with grated parmesan and served with crusty garlic bread, it will sate your hunger.
Ingredients needed for this big flavoured bolognaise
- Diced Tinned Tomatoes
- Mince
- Red Onion
- Carrots
- Spaghetti
- Continental Parsley
- Garlic
- Brown Sugar
- Dried Oreganum
- Tomato Paste
- Salt & Pepper
- Olive Oil for cooking
Cheat sheets to make this meal even more delectable.
- Which tinned tomatoes to use? The @ardmona basil and garlic tomato is one of the best. Well balanced with a hint of herbs that add additional flavour.
- Want some additional punch with a touch of heat: Look no further than the Providore Series’, Italian Vine Ripened Tomatoes With Red Chilli Sauce. Simply open and add a bottle of this delicious sauce for extra depth
- Your saucy is too tarty: While the recipe does call for 2 tablespoons of sugar, if you feel your sauce is too tarty, just add more sugar – little by little as you don’t want to overpower it with too much sweetness
Mum's Rustic Meaty Spaghetti Bolognaise
A rustic homemade spaghetti bolognaise that is a rich and hearty tomato based recipe jam packed with the flavours of Italy. Bon Appetito. This delicious recipe can be take as little as 40 minutes from woe to go. But if you want the flavour to really penetrate the meat, we recommend you cook it for at least 40 minutes to make the flavours sing.
Ingredients
- Ingredients
- 1kg Beef Mince
- 1 Medium Red Onion diced
- 2 Carrots Peeled and Grated
- 2 Cloves Crushed Garlic
- 500g Spaghetti
- 1 Can Crushed Tomato
- 1 Tub Tomato paste
- 2 Tablespoon Olive Oil for browning
- 50ml Olive oil for the pasta water
- Seasoning
- Salt and Pepper to taste
- 2 Level Tablespoons sugar
- Garnish
- Fresh Herbs - Parsley, Basil, Thyme
- Cheese - Parmesan finely grated
Instructions
Bolognaise Sauce
Heat olive oil in a large based sauce pan over a high heat.
Add onion and carrots and fry until well sweated and browned( onions will need to look transparent and carrots a little caramelised).
Add the mince and brown the mince. Keep stirring to ensure the meat browns uniformly.
Add the crushed tomato and tomato paste.
Sprinkle over the Dried Oreganum
Add some water if the mixture is a bit dry ( 250ml at a time if required)
Add the salt and pepper to taste.
Add sugar to temper the tartyness
Let simmer for about 20-30 minutes until the meat absorbs all the wonderful flavours
Pasta
In a separate pasta pot, bring 1.5 L of water to boil
Add 50ml of olive oil
Add 2 Teaspoons of salt
Once the water is boiling, add the pasta
While the pasta is softening, stir through to make it separates and does not stick together
After about 5 minutes, check to see the pasta is al dente
When the pasta is cooked (al dente) drain it making sure you retain some of the starchy liquid as it can be added to your sauce to help reduce the thickness
Add it to a serving bowl and toss in some olive oil to stop it from sticking together
To Serve
Divide the pasta into separate pasta bowels
Spoon over the yummy bolognaise sauce
Sprinkle with liberal lashings of fresh herbs and grated parmesan
Finish with a generous grind of black pepper
Notes
***Sauce too thick? Use some of the drained pasta water to reduce the thickness ***Do I have to use Spaghettini No. This bolognaise recipe will work with almost any pasta.
