Hi everyone! Welcome back to my blog.
In this quick post, I’ll be sharing my recipe for a slightly more elevated Spaghetti Bolognese – that’s not to say that regular Spag Bol can’t be delicious too! Follow whichever recipe you like better; I’m just saying this one tastes and feels a little more… something! These quantities make a portion for 2 people, so adapt where you need to.
- 250 g beef mince (you can sub for your favourite meat – pork, turkey or chicken)
- 200 g spaghetti
- 1 carrot, grated
- 4 cloves of garlic, minced
- 200 ml tomato sauce
- 100 ml water, boiled
- 1 red wine stock pot
- Worcestershire sauce/Relish (optional)
- Salt and pepper
- Herbs de Provence
- Olive oil for drizzling
- Boil a pot of water for the pasta and cook according to the packet’s instructions
- In a large frying pan, heat up a drizzle of olive oil. When hot, add the mince and cook until it’s slightly browned all over
- Season with salt, pepper and the herbs de Provence
- Add the grated carrot and the garlic and mix everything together; cook for 2 minutes
- In a bowl or small mixing jug, mix the tomato sauce, boiled water and the red wine stock pot
- Pour the tomato sauce on the frying pan and let simmer for some 5 minutes
- When the pasta is ready, drain and mix in a little olive oil to keep it from sticking together
- When the meat is cooked and the sauce has thickened a bit, serve over the pasta in a deep dish
Here’s what my Elevated Spag Bol looks like:
There is no occasion wrong for a Spaghetti Bolognese. That’s just a fundamental truth! What’s even better, it is one of those dishes that is highly customisable, so you can add a few more veggie options, like tomatoes and spinach, or mix different types of meat for lots more flavour!
I hope you like this recipe. Please let me know in the comments if you’ve tried it, what you thought, and maybe even send a picture of your Spag Bol!