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Brian's bolognese (with spaghetti)
- 30g butter
- 2 tablespoons extra virgin olive oil
- 1 large carrot, diced
- 2 celery stalks, diced
- 2 medium brown onions, diced
- 100g pancetta, diced
- 1 garlic clove, thinly sliced
- 500g beef mince
- 500g pork mince
- 1 cup dry white wine
- 2 x 500g jars Leggo's Bolognese Pasta Sauce with Chunky Tomato, Garlic & Herbs
- 2 cups Massel beef stock
- 150ml thickened cream
- 750g spaghetti
- Grated parmesan, to serve
- Step 1Heat butter and oil in a large heavy-based saucepan over medium heat. Add carrot, celery, onion, pancetta and garlic. Cook, stirring often, for 10 minutes or until vegetables start to soften.
- Step 2Reduce heat to medium-low. Add beef and pork mince. Cook, breaking up mince with a wooden spoon, for 10 minutes or until browned. Add wine. Stir to combine. Simmer for 10 minutes.
- Step 3Add pasta sauce and ½ the beef stock. Stir to combine. Increase heat to high. Bring to the boil. Cover two-thirds of the top of the pan with a lid. Reduce heat to low. Simmer for 11/2 hours, adding a little of the remaining stock every 15 minutes and stirring to combine after each addition.
- Step 4Remove lid and taste. Season with salt and pepper, if needed. Add cream. Stir to combine. Simmer, uncovered, for a further 20 to 30 minutes or until sauce thickens.
- Step 5Meanwhile, cook pasta in a large saucepan of boiling salted water following packet directions until just tender. Drain well.
- Step 6Serve bolognese with spaghetti and sprinkle with parmesan.
Low FODMAP spaghetti bolognese
- 2 tablespoons extra virgin olive oil
- 1 small fennel bulb, finely chopped, fronds reserved
- 1 large carrot, peeled, finely chopped
- 500g pork and veal mince
- 185ml (3/4 cup) red wine
- 70g (1/4 cup) tomato paste
- 400g can cherry tomatoes
- 2 fresh or dried bay leaves
- 55g (1/3 cup) pitted Sicilian olives, chopped
- 1/3 cup coarsely chopped fresh continental parsley
- Gluten-free spaghetti, cooked, to serve (see note)
- Parmesan or pecorino to serve, optional (see note)
- Step 1Heat the oil in a large saucepan over high heat. Add the fennel and carrot. Reduce heat to low and cook, stirring often, for 10 minutes or until vegetables have softened.
- Step 2Increase the heat to high. Add the mince to the saucepan and cook, breaking up with a wooden spoon, for 5 minutes or until the mince changes colour. Add the wine and cook, stirring, for 2 minutes or until reduced. Add the tomato paste and stir to coat. Add the tomatoes, bay leaves and 185ml (3/4 cup) water. Reduce heat to low. Simmer, stirring occasionally, for 1hour 15 minutes or until the mixture is very thick. Season.
- Step 3Finely chop about 1/3 cup of the reserved fennel fronds. Combine with the olives and parsley.
- Step 4Serve with spaghetti and olive mixture.
Beef, beer and bacon spaghetti
- 2 tablespoons olive oil
- 8 streaky bacon rashers, chopped
- 1 onion, finely chopped
- 1 leek (pale part only), thinly sliced
- 3 garlic cloves, chopped
- 6 thyme sprigs, leaves picked
- 2 tablespoons tomato paste
- 500g beef mince
- 1/4 cup (60ml) Worcestershire sauce
- 345ml beer (we used lager)
- 400g can chopped tomatoes
- 400g bucatini or other long pasta
- Parmesan, grated, to serve
- Flat-leaf parsley, chopped, to serve
- Step 1Heat oil in a large saucepan over medium heat. Cook the bacon for 4-5 minutes until crisp and fat has rendered. Add the onion and leek, and cook, stirring, for 3-4 minutes until softened. Add the garlic and thyme, and cook for a further 1-2 minutes until fragrant.
- Step 2Increase heat to medium-high and add the tomato paste. Cook, stirring, for 1 minute, then add the beef and cook, stirring, for 5-6 minutes until browned. Add Worcestershire sauce, beer and chopped tomato, scraping the bottom of the pan. Bring to a simmer, then reduce heat to medium-low and cook for 30-35 minutes until reduced and thickened.
- Step 3Cook the pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking water. Add reserved cooking water to the beef mixture and stir to loosen. Add the pasta to the pan and toss to combine.
- Step 4Divide pasta among bowls and serve topped with parmesan and parsley.
- 1 tbs olive oil
- 1 large onion, finely chopped
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 50g gluten free pancetta, diced
- 2 garlic cloves, crushed
- 2 tsp finely chopped fresh rosemary
- 500g pork & veal mince
- 60ml (1/4 cup) tomato paste
- 125ml (1/2 cup) dry white wine
- 400g tin Italian diced tomatoes
- 340g Heinz Gluten Free Spaghetti
- Grated parmesan cheese, to serve
- Step 1Heat olive oil in a large saucepan over a medium heat. Cook onion, carrot, celery and pancetta, stirring occasionally, for 5 minutes or until softened. Add garlic and rosemary, cook for 1 minute more or until aromatic. Add pork and veal mince, cook over a high heat, breaking mince up with a spoon for 5 minutes, or until browned.
- Step 2Add tomato paste, cook stirring for 1 minute, then add wine, simmer until reduced by half. Add tomatoes and 125ml (½ cup) water, bring to the boil. Bring to the boil, then reduce heat and simmer gently for 30 minutes, or until thick. Season with sea salt and freshly ground black pepper.
- Step 3Cook the pasta in a large saucepan of lightly salted boiling water according to packet instructions, or until al dente. Drain well. Serve spaghetti topped with the bolognese and grated Parmesan cheese.
Annette's take it slow bolognaise
- 5 tablespoons extra-virgin olive oil
- 2 brown onions, finely chopped
- 3 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh rosemary leaves
- 1 medium carrot, very finely chopped
- 1 celery stalk, very finely chopped
- 500g premium beef mince
- 250g premium pork mince
- 250g premium veal mince
- 140g tub tomato paste
- 2 tablespoons dried oregano
- 690g bottle tomato passata sauce
- 1 cup Massel beef stock (see note)
- 1 cup pinot noir
- 2 dried bay leaves
- 4 sprigs fresh thyme
- 1/2 cup fresh basil leaves, shredded
- 550g spaghetti, cooked
- Grated parmigiano cheese, to serve
- Step 1Heat oil in a large, deep, heavy-based saucepan over medium-high heat. Add onion, garlic and rosemary. Cook, stirring occasionally, for 4 to 5 minutes or until onion has softened.
- Step 2Add carrot and celery. Season with salt and pepper. Stir to combine. Reduce heat to medium. Cook for 6 to 7 minutes or until vegetables are tender. Increase heat to high. Add mince. Cook, stirring with a wooden spoon to break up mince, for 8 to 10 minutes or until browned.
- Step 3Add tomato paste and oregano. Cook, stirring occasionally, for 3 minutes. Add passata, stock and wine. Stir to combine. Bring to the boil. Reduce heat to low. Add bay leaves and thyme. Cook for 2 hours, stirring occasionally.
- Step 4Stir in basil. Season with salt and pepper if needed. Cook, partially covered, for 1 hour or until thickened. Remove and discard thyme stems and bay leaves.
- Step 5Divide pasta between bowls. Top with sauce. Serve with parmigiano.
- 1 tablespoon olive oil
- 1 brown onion, chopped
- 1 clove garlic
- 400g beef or veal mince
- 1 pinch dried mixed herbs
- 400g can crushed tomatoes
- 1 large zucchini, grated
- 5 large button mushrooms, chopped finely
- 1/2 cup red wine
- 1 tablespoon worcestershire sauce
- 200g spaghetti
- 1 tablespoon tomato paste
- 100g cheese or parmesan, grated
- Step 1Heat oil in a saucepan. Add brown onion and garlic and saute until onion is translucent.
- Step 2Add in mince and cook until brown.
- Step 3Add mixed herbs, tomatoes, zucchini, mushrooms, wine, and Worcestershire sauce. Bring to boil and reduce to a simmer and cook for 15 minutes. Then add tomato paste to meat. Stir through and heat.
- Step 4Meanwhile, boil water in a large saucepan. Add pasta and cook for 8 minutes or until al dente.
- Step 5Serve with parmesan cheese.