Snap, Sizzle & Cook

Sharing my love of food

Spaghetti Bolognaise

Over the last year or so of blogging about my favourite foods, I must have mentioned the words “comfort food” a couple of times.  For me personally food is a comfort in many ways.  I guess it’s not always a good thing, but hey I love food.  My interpretation of comfort food is that it’s “happy food”.  Food that tastes good is made with love and care and can solve/change a multitude of “moods”.  Psychiatrists I know won’t agree with me but who has honestly ever been in a good mood when they’re hungry. I bet not many people.  I’m as grumpy as can be when I’m hungry.  Another one of my comfort foods that I enjoy terribly when I “comfort eat” is spaghetti bolognaise or known in most households as spagbol or when my children were young, they called it “sligetti”.  Whatever you choose to call it, it’s delicious and I bet most people have their own delicious interpretation of it.  The recipe below is my interpretation and really in my view, flop proof.  I’ve also made home-made spaghetti as I am not fond of store bought and will only use the store bought if I’m in a hurry.  Click here to learn how to make your own spaghetti at home.
Spaghetti Bolognaise
Spaghetti Bolognaise
Spaghetti Bolognaise
For the bolognaise you will need:
30ml butter
2 carrots (cleaned, peeled and grated)
1 onion, diced
2 sticks of celery (sliced)
250ml sliced mushroom
2 cloves of garlic crushed
600g beef mince
Seasoning
1 cup chicken stock
Half a cup of red wine
1 tin tomatoes
50g tomato paste
Fresh basil leaves for garnish
Parmesan cheese for garnish
Spaghetti Bolognaise
Method:
Melt butter in a large heavy based pot on medium heat.  Add the onion, carrots, celery, mushrooms and garlic.  Saute until onions are transparent and mushrooms are browning (time it for about 10 minutes, stirring regularly to avoid any bits getting burnt).  Add the red wine and allow to simmer for a further 5 minutes.  Add the beef mince and break up with a fork.  Add seasoning, chicken stock and tin of tomatoes.  Mix together gently and leave to simmer for a further 10 minutes.  Once all the flavours have infused (do a taste test), add the tomato paste, mix well, turn stove down to low heat and leave to simmer gently for 20 minutes.  Check regularly and stir regularly as you don’t want the bottom of your pot to burn.
Serve on top of your fresh pasta and garnish with basil leaves and parmesan cheese. I serve my spagbol with a lovely fresh salad.Spaghetti Bolognaise
Spaghetti Bolognaise

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One thought on “Spaghetti Bolognaise

  1. It’s very rare to find someone make their own Spaghetti, especially when shops make it so easy to just buy. This is one of those family recipes you can’t go wrong with!

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