Answers to Everyday Questions : What is a suitable recipe for spaghetti bolognese?

What is a suitable recipe for spaghetti bolognese?

10 Responses to “What is a suitable recipe for spaghetti bolognese?”

1. Erica said :
   May 27th, 2010 at 8:33 pm

   INGREDIENTS

   * 1 pound lean ground beef
   * 1/2 pound sausage
   * 1/2 medium onion, chopped
   * 1 cup milk
   * 3/4 cup Holland House® Red Cooking Wine
   * 3 beef bouillon cubes
   * 1 (28 ounce) can diced tomatoes
   * 1 (6 ounce) can tomato paste
   * 1 pound spaghetti, cooked

   DIRECTIONS

   1. Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes.
   2. Add milk and simmer until almost evaporated, about 4 minutes.
   3. Add red cooking wine and beef bouillon. Simmer about 4 minutes.
   4. Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti.
2. Alannagh said :
   May 27th, 2010 at 8:48 pm

   With me its every pot and pan in the house hahaha…

   I cheat.. I use a powdered sachet of bolognaise sauce mix – I add in 2 tbsp of tomato puree – 1 tbsp of tomato ketchup.. a teaspoon of oregano, a teaspoon of garlic powder… a half teaspoon of chilli powder and a teaspoon of paprika (I like spice).. a handful or so of mushrooms and 500grms of lean mince. Alternatively if you want you can just use a can of chopped tomatoes instead of the powder but a few in my family dont like the tomato thing…

   You only need one pot for the bolognaise and one for the spaghetti…
3. caroline ♥♥♥♥♥ said :
   May 27th, 2010 at 9:42 pm

   http://cook.dannemann.org.uk/cooking/mains/bolognese/

   very detailed recipe including photos of each step , showing tools and pots used
4. Stefani said :
   May 27th, 2010 at 9:55 pm

   try http://foodtv.com
   then, choose from a variety of recipes for spaghetti bolognese
5. chocaholic said :
   May 27th, 2010 at 10:49 pm

   500g mince beef or pork
   1 clove garlic
   1 red onion
   6 mushrooms
   2 tins plum tomatoes
   1 beef oxo cube
   sprinkle dried parsley
   sprinkle of italian herbs

   fry mince in frying pan til brown. drain any fat from pan. put onion garlic and mushrooms in food processor or chop finely if you havent got 1. add all this to mince turn heat down . put tomatoes in processor to blend then add to pan.if no food processor just use tins of chopped tomatoes. add oxo and herbs. cook on low heat for about 20 mins. cook pasta according to instructions then serve and enjoy. if you live in uk you might be able to get italian oxo. add that instead of the italian herbs. lovely

   you can also make a chilli with this. just add a chilli with the onions garlic and mushrooms or just a bit of chilli powder with the herbs. and a tin of washed kidney beans of course 🙂
6. puppymummy said :
   May 27th, 2010 at 11:25 pm

   one pan for pasta, one pan for bolognaise. fry off onions and garlic. add mince. stir for about 3-4 mins. add mushrooms. stir for a few more minutes till meat browned. add tin of tomatoes, then fill tomato tin to top with water and add. then add one stock cube (beef) , tomato paste or puree, mixed herbs (i use basil, marjoram, oregano, thyme parsley and bay) a splash of Worcester sauce. if you like red wine add it to at this stage. leave to cook until some of the liquid has reduced or for about 45 mins.

   don’t forget to cook the pasta. i prefer a good strong Cheddar cheese with mine instead of Parmesan.

   you can cook the same dish with chicken. fry off chicken pieces in oil then remove from pan. add sliced carrot instead of mushrooms. chicken stock cube instead of beef. add all the other ingredients and the chicken. leave for 40 mins

   lovely. better with the skin on.
7. Baps . said :
   May 27th, 2010 at 11:31 pm

   Try the following

   Spaghetti Bolognese

   2 tbsp olive oil or sun-dried tomato oil from the jar
   6 rashers of smoked streaky bacon, chopped
   2 large onions, chopped
   3 garlic cloves, crushed
   1kg/2¼lb lean minced beef
   2 large glasses of red wine
   2x400g cans chopped tomatoes
   1x290g jar antipasti marinated mushrooms, drained
   2 fresh or dried bay leaves
   1 tsp dried oregano or a small handful of fresh leaves, chopped
   1 tsp dried thyme or a small handful of fresh leaves, chopped
   drizzle balsamic vinegar
   12-14 sun-dried tomato halves, in oil
   salt and freshly ground black pepper
   a good handful of fresh basil leaves, torn into small pieces
   800g-1kg/1¾-2¼lb dried spaghetti
   lots of freshly grated parmesan cheese, to serve

   Method
   1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
   2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
   3. Remove from the heat to ‘settle’ while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

   or spaghetti Bolognese
   1 tbsp olive oil
   200g/7oz lean steak mince
   1 onion, finely chopped
   4 large mushrooms, sliced
   1 carrot, grated
   1 400g/14oz tin tomatoes, chopped
   230ml/8fl oz vegetable stock
   2 tbsp tomato purée
   ½ tsp Worcestershire sauce
   1 tsp freshly ground black pepper
   300g/10½oz wholemeal spaghetti
   2 tbsp chopped fresh parsley

   Method
   1. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
   2. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
   3. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
   4. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.
8. Gemma F said :
   May 27th, 2010 at 11:47 pm

   Just type “Recipes for Spag Bol” in Google and you’ll get loads.
9. jonant said :
   May 28th, 2010 at 12:15 am

   2 medium onions
   1 Kg mixed minced pork and beef
   salt and pepper
   bit of sunflower oil
   tin of peeled tomatoes, or Tomate Frito if you can get it
   Slug of red wine if you feel like it
   Tomato Purée
   Thyme

   Keep it simple! Chop the onions, put in pan with a little sunflower oil and sweat over a low heat until transparent but not brown. Then chuck in the mince, peeled tomatoes, slug of red, coarse salt, freshly ground black pepper, dried thyme and two generous dollops of tomato purée. Stir all together and simmer over a low heat until ready – about 40 minutes, stirring when you remember. If it looks a bit too thin when cooked, just turn up the heat and reduce for a minute or two while stirring.
   Cook the spaghetti (140 grams for 2 people) in a separate pan in plenty of salted water and a couple of drops of oil to try to prevent it from boiling over. Drain when just cooked al dente and rinse through the colander with boiling water.
   Put the spaghetti on plates, spoon on the Bolognese mixture and sprinkle on some finely chopped fresh parsley.
   Your Bolognese sauce will freeze perfectly.
10. louise said :
    May 28th, 2010 at 12:21 am

    Spaghetti Bolognese

    Serves 6-8

    Preparation time less than 30 mins

    Cooking time 1 to 2 hours

    Ingredients
    2 tbsp olive oil or sun-dried tomato oil from the jar
    6 rashers of smoked streaky bacon, chopped
    2 large onions, chopped
    3 garlic cloves, crushed
    1kg/2¼lb lean minced beef
    2 large glasses of red wine
    2x400g cans chopped tomatoes
    1x290g jar antipasti marinated mushrooms, drained
    2 fresh or dried bay leaves
    1 tsp dried oregano or a small handful of fresh leaves, chopped
    1 tsp dried thyme or a small handful of fresh leaves, chopped
    drizzle balsamic vinegar
    12-14 sun-dried tomato halves, in oil
    salt and freshly ground black pepper
    a good handful of fresh basil leaves, torn into small pieces
    800g-1kg/1¾-2¼lb dried spaghetti
    lots of freshly grated parmesan cheese, to serve

    Method
    1. Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
    2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1½ hours until it’s rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
    3. Remove from the heat to ‘settle’ while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.

    Tip:
    You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.