There’s no better comfort food than spaghetti bolognaise! The irresistible aroma of fresh herbs, the sizzling symphony of onions in a pan, and a velvety sauce hugging every strand of pasta…
Today, we’re sharing a winning spaghetti bolognaise recipe for the pasta lovers!
Ingredients
- 30 ml (2 tbsp) olive oil
- 1 kg lean beef mince
- 2 small red onions, finely chopped
- 6 garlic cloves, finely chopped
- 5 ml (1 tsp) fresh thyme leaves
- 2 x 410 g tins Italian chopped tomatoes
- 2 ½ tbsp sugar
- 60 ml (¼ cup) tomato paste
- salt and freshly ground black pepper
- 1 cup (250 ml) boiling water
- 500 g spaghetti
- 15 ml (1 tbsp) fresh flat-leaf parsley, chopped
- handful fresh basil leaves, torn
- Parmesan shavings, to serve, optional
- 2-3 medium-size zucchini, grated
- 1-2 large carrots, grated
- Red wine, just enough to rinse the tomato tin
Instructions
HEAT the oil in a heavy-based pot and brown the mince. Remove from the pan and set aside.
IN the same pan, fry the onions, garlic and thyme until soft, about 15 minutes.
ADD the tomato and paste along with the sugar. Rinse the tomato tin with a little red wine for added moisture and flavour.
ADD the grated carrot and zucchini, season to taste and simmer for about 1 hour, adding water when necessary.
COOK the pasta in plenty of salted boiling water until al dente and drain.
STIR the parsley and basil into the bolognaise sauce.
DISH the spaghetti into serving bowls and top with the bolognaise sauce. Sprinkle with the Parmesan.
TIP: Adding sugar to the bolognaise sauce helps cut the acidity of the tomato.
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