SPAGHETTI BOLOGNESE EASY RECIPE RECIPES

Name: The best spaghetti bolognese recipe
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tbsp olive oil; 4 rashers smoked streaky bacon, finely chopped; 2 medium onions, finely chopped; 2 carrots, trimmed and finely chopped; 2 celery sticks, finely chopped; 2 garlic cloves finely chopped; 2-3 sprigs rosemary leaves picked and finely chopped; 500g beef mince; 2 x 400g tins plum tomatoes; small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish; 1 tsp dried oregano; 2 fresh bay leaves; 2 tbsp tomato purée; 1 beef stock cube; 1 red chilli deseeded and finely chopped (optional); 125ml red wine; 6 cherry tomatoes sliced in half; 75g parmesan grated, plus extra to serve; 400g spaghetti; crusty bread to serve (optional)

THE BEST SPAGHETTI BOLOGNESE RECIPE | BBC GOOD FOOD

The best spaghetti bolognese recipe | BBC Good Food image

Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer

Provided by Andrew Balmer

Categories Dinner, Lunch, Main course, Supper

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Cook Time 1 hours 50 minutes

Yield 6

Number Of Ingredients 20

Ingredients

1 tbsp olive oil
4 rashers smoked streaky bacon, finely chopped
2 medium onions, finely chopped
2 carrots, trimmed and finely chopped
2 celery sticks, finely chopped
2 garlic cloves finely chopped
2-3 sprigs rosemary leaves picked and finely chopped
500g beef mince
2 x 400g tins plum tomatoes
small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
1 tsp dried oregano
2 fresh bay leaves
2 tbsp tomato purée
1 beef stock cube
1 red chilli deseeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes sliced in half
75g parmesan grated, plus extra to serve
400g spaghetti
crusty bread to serve (optional)

Steps:

Put a large saucepan on a medium heat and add 1 tbsp olive oil.
Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
Add the 75g grated parmesan, check the seasoning and stir.
When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.

Nutrition Facts : Calories 624 calories, FatContent 25 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 58 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 6 grams fiber, ProteinContent 35 grams protein, SodiumContent 1.6 milligram of sodium

SPAGHETTI RECIPES - BBC GOOD FOOD

Spaghetti recipes - BBC Good Food image

Serve up a sensational spaghetti dish for dinner. Choose from classic Italian pasta recipes such as spaghetti Bolognese, carbonara, puttanesca and many more.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

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This spaghetti Bolognese made with tender beef, earthy oregano, and a homemade tomato sauce is a guaranteed crowd-pleaser. It's quick, easy, and delicious!
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Total Time 40 minutes
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Calories 818 cal per serving

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Serve the spaghetti bolognese with a few basil leaves. Enjoy!

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Total Time 1 hours 20 minutes
Category Dinner, Pasta, Supper
Calories 754 calories per serving

Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.

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This ultimate pasta recipe is a total classic, delicious, and super-easy to knock together.
From jamieoliver.com
Total Time 1 hours 15 minutes
Cuisine italian
Calories 618 calories per serving

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER

1. Preheat the oven to 180ºC/350ºF/gas 4.
2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

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This is a great version of the classic Italian Bolognese – reliable, tasty and easy to put together. Brilliant for kids!
From jamieoliver.com
Total Time 2 hours
Cuisine italian
Calories 511 calories per serving

1. On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
2. Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
3. Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
4. Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
5. Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
6. Add the tomatoes, tomato purée, vinegar and bay leaves.
7. Fill and boil the kettle.
8. Crumble in the stock cube and pour in 400ml boiling water.
9. Stir well, turn the heat up to high and bring to the boil.
10. Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
11. Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
12. Re-fill and boil the kettle.
13. Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
14. Add the spaghetti and cook according to packet instructions – you want to cook your pasta until it is al dente. This translates as ‘to the tooth’ and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it’s perfectly cooked.
15. Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
16. Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
17. Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
18. Carefully pick out and discard the bay leaves.
19. Put half the sauce into a container, leave to cool, then freeze for another day.
20. Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
21. Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

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Reviews 4.5
Total Time 1 hours 0 minutes
Category Italian Recipes
Calories 451.2 calories per serving

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Cuisine Italian
Calories 624 calories per serving

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Reviews 5
Total Time 2 hours 50 minutes
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