This iconic recipe is an old favourite. In our house we mince our own meat. That way we know it is the genuine article and its flavoursome to boot!
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Amount Per Serving
Calories from Fat 1552
% Daily Value *
Total Fat 175g
Saturated Fat 67g
Trans Fat 0g
Polyunsaturated Fat 12g
Monounsaturated Fat 81g
Total Carbohydrates 153g
Dietary Fiber 27g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tbsp. olive oil
- 2 cloves garlic
- 2 brown onions
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1/3 cup white wine
- 500g mince beef (preferably homemade)
- 140g tomato paste (1 small carton)
- 6 cherry tomatoes or 1 large tomato
- 800g crushed/chopped tomatoes (2 tins)
- 4 cups stock (chicken, vegetable, beef- or you can use water)
- 1 bay leaf
- 1 bunch fresh oregano or parsley
- Pasta (any kind- I used egg pasta) Cook the amount according to the number of servings and direction on the packet.
- 1 tsp. salt (This is for 4 people- add more if you are cooking more)
- 2 tbsp. olive oil
- Finish with fresh oregano or parsley and parmesan cheese.
- 1. In a large saucepan or stock pot, add the olive oil, salt and pepper, garlic and onions. Sauté on a medium heat until soft. Deglaze in white wine.
- 2. Add the mince and using a wooden spoon, break up the meat. Cook for a few minutes or until meat is light brown and just cooked. Mix well.
- 3. Stir in the tomato paste then add in the fresh tomatoes. Allow mixture to simmer for a few minutes before adding the crushed tomatoes and stock/water.
- 4. Add the bay leaf and oregano/parsley.
- 5. Cook Bolognese on a low to medium heat and allow to simmer for 1 hour. If it is too thick, add another cup of water.
- 6. Before serving, heat the Bolognese in the oven at 180°C whilst cooking the spaghetti. (This will brown the top of the Bolognese and give it more flavour).
- 7. Fill a large saucepan with water and add the salt and olive oil. Once water is boiling, add the pasta and cook for approximately 3-5 minutes or according to packet instructions. To know if the spaghetti is ready either throw one strain on a vertical wall and if it sticks to it then it is ready. If it does not stick then cook it for a few more minutes. Or taste a strain- if its too hard to eat then it is not ready yet. If it has a little resistance to the teeth "Al dente" then it is cooked. Keep in mind that the spaghetti will keep cooking.
- 8. Once cooked, strain the spaghetti and take the Bolognese out of the oven. Toss the spaghetti through the Bolognese and serve. Sprinkle fresh oregano/ parsley and parmesan cheese on top. Enjoy!!
- You can also add a few rashers of chopped bacon when cooking the mince.