Day 2 – Spaghetti Bolognese

At first I didn’t add a recipe, thinking everyone had their own take on this much loved meal. Then I got a request, so have added it below. It’s enough for you all to know that, using 500g cheap mince, a 250g packet of No. 4 spaghetti, a 600ml bottle of passatta di pomodoro (tomato puree)and some turkish bread sliced to make sensational garlic bread, this meal fed five hungry people with enough leftovers for lunch the next day.

Serves 5 to 6 people

INGREDIENTS:

  • 500g cheap mince
  • 2 tbsp oil
  • 1 large brown onion
  • 2 cloves garlic crushed or finely sliced
  • ½ cup red wine (optional)
  • 1  x 400g tin diced tomatoes
  • 600ml passatta (tomato puree)
  • ¼ cup freshly chopped parsley
  • sea salt, pepper and a little sugar to taste
  • 350g Number 4 Spaghetti
  • grated parmesan to serve

Garlic Bread:

  • ½ length Turkish bread loaf, sliced in half lengthways
  • 3 tbsp butter
  • 2 large cloves garlic, crushed
  • sea salt to taste

METHOD

Heat oil in a heavy based saucepan and add onion and garlic. Sauté for 3 minutes until onion softens, taking care not to burn the garlic.

Add the mince and stir well until meat is browned and separated. Add tomatoes and their juices, purée, herbs, a teaspoon of sugar and some salt and pepper. Reduce heat to low and simmer very gently, covered, for a good 90 minutes.

Fill large stock pot with water and bring to a big rolling boil, add spaghetti and cook to maker’s instructions for 10 minutes or until al dente.

Garlic Bread

Crush the garlic under the heavy blade of a chefs knife and work the knife so that the garlic starts to release juices. Sprinkle the garlic with some sea salt and keep chopping, crushing, and chopping some more until you have a nice paste. Add to butter and mix well, then spread over the two bread halves.

Toast in a preheated oven (190°C) for 10 minutes while you are cooking the spaghetti.

To Serve: Drain the water from the spaghetti but keep a little water in the pot which will be absorbed by the pasta. Heap spaghetti into bowls, top with a generous spoonful of bolognese and some freshly grated parmesan. Serve with some garlic toast on the side.

COST:

$8.00 for 6 serves

0 thoughts on “Day 2 – Spaghetti Bolognese”

  1. I also add some red lentils and some spinach that I’ve frozen from the garden. The lentils bulk it out a bit, which in my family with 4 teenage boys, is a good thing!

  2. Yeah I also add Spinach! I buy a bag of frozen pieces from coles! This does alot of meals!
    I have also made a veggie garden so will have some fresh veggies soon!

  3. I grate everything left into the fridge into mine, just about. Carrots, broccoli, cauli, zucchini, celery, eggplant, plus spinach or silverbeet from the garden. Kids love it, and so do we, and it makes me feel virtuous. I also mix leftovers with cooked rice and a little spice for a “keema”, or put it on baked potatoes.

  4. I usually make spag bog within 2 days of us having taco’s.. this way it ensures that I can use up all the chopped/grated ingredients. I add diced mushrooms and 1/2 the chopped celery, capsicum, and grated carrots to make my base more hearty and with the lettuce, tomatoes, cucumber and cheese – I make a nice lil side salad. Wallah!

Leave a Reply

Your email address will not be published. Required fields are marked *