How To Make Spaghetti Bolognese Step By Step
As a child growing up in the 1980’s minced meat usually beef was a regular staple for dinner. Back in the day, it was a cheap option and even now it is not very expensive meat to use.
Better still there is now a variety of different fat content particularly useful if you are watching calories.
With any kind of minced meat, there are a lot of choices in which to create some wonderful wholesome dishes. I have listed a select few below and links to their recipes.
Chilli Con Carne
Often as a chef when working within a budget spaghetti bolognese would always top the list. It is simple, quick and easy to make.
Also, if you happen to have any Spaghetti Bolognese left over it can be turned into a Lasagne or Chilli con Carne, or it can be portioned and frozen for later use.
The following is a simple recipe for spaghetti bolognese.
2 x pots, 1 x strainer, thongs, wooden spoon, chopping board, knife and a bowl
150g minced meat
2 x onions peeled and finely chopped
1 x carrot peeled and cut into cubes
2 x tins chopped tomatoes
1 x garlic clove crushed
4 tbsp tomato puree
½ tsp mixed herbs
In order to make the sauce for the bolognese follow these 3 steps.
1) Fry half of the chopped onions in a pan and add in some mixed herbs. Cook until onions are soft and add 2 tbsp tomato puree into the onions and stir.
2) Then open both tins of the chopped tomatoes and add to the onions. Season with salt & pepper and reduce heat to simmer (the sugar content in tomatoes can burn)
3) After 5 minutes of simmering, you will need to blitz the tomatoes using a handheld blender to make the sauce, bearing in mind there should be no lumps and set aside in a bowl.
Next you need to begin to cook the meat by combining the mince, carrots, garlic, onions and remaining mixed herbs
together until the mince is cooked and the carrots are tender.
In order to cook the spaghetti add hot water to the second pot and bring it to the boil.
Gently add the spaghetti to the hot water by swirling the long stems in the hot water, the heat from the water will soften the spaghetti so that it will eventually fit in the pot.
Alternatively, you could snap the spaghetti in two. Leave the spaghetti to cook.
At this stage, you can drain off any excess fat from mince before adding 2 tbsp of tomato puree to the cooked mincemeat to give it a red colour.
Transfer the bolognese sauce into the minced meat pot and combine on a reduced heat while the spaghetti is cooking. There are a few known ways to test that the spaghetti is cooked.
Remove some spaghetti using tongs and taste, OR lift some spaghetti with a tong throw it on to the kitchen wall and if it sticks it is done!
Pasta should be al dente usually taking 8/10 mins in boiling water.
When spaghetti is cooked drain off the hot water. You can refresh and wash off any excess starch using freshly boiled water which will also keep the spaghetti hot.
Portion the drained spaghetti into a bowl and top with the bolognese mince.
Serve with fresh (or dry) parmesan cheese with a side order of garlic bread or leafy green salad.