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http://www.lifestylefood.com.au/recipes/603/spaghetti-bolognaise

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Spaghetti Bolognaise

Ingredients

Method

  • Sauce:

  • 1.

    Combine carrot and leek followed by onion and garlic and celery followed by the capsicum and mushroom until ingredients are broken down (but not too finely).

  • 2.

    Heat olive oil in a heavy based saucepan and fry off the blended ingredients. Then add tomato paste and wine if using. Fry until becomes fragrant (about 3 minutes).

  • 3.

    Add mince and fry off on medium-high heat until the mince is totally brown. Stir occasionally to break the meat up.

  • 4.

    Add napoli sauce and bay leaf (or any other woody herbs if desired).

  • 5.

    Turn down heat and simmer for 2-3 hours. Season before serving and garnish with fresh basil, parsley and parmesan.

  • Pasta:

  • 1.

    Fill a large saucepan with cold water and put in on a high heat with the lid on for 5 minutes.

  • 2.

    Take off the lid and add a tablespoon of olive oil and a tablespoon of salt. Bring to the rapid boil before adding the pasta.

  • 3.

    Stir regularly to avoid clumping. Pasta is ready when it is still a little white in the centre and “firm to the tooth” or al dente!

  • 4.

    Strain pasta in a large colander and toss with a dash more olive oil to serve.

  • Options:

  • 1.

    Simple Napoli Sauce with no Meat, Olive Oil, Garlic & Chilli, Tuna, Parsley & Lemon.

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» Top Wine Matches For This Recipe

Andrew Graham

Shiraz, Other Reds and Grenache are the best wines to pair with Spaghetti Bolognaise.

 
 

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