There are probably as many variations of this dish as there are families who enjoy it. Or perhaps even more! I love making this dish but dear husband is usually the Spag Bol King in our house and even he and I have our own different ways of preparing it. Bottom line though – it does not matter who the chef is, spaghetti bolognese is a firm favourite on the menu, and one thing is always the same – we both love to pile in the mushrooms!
- 2 tsp olive oil
- 1 medium onion, chopped
- 2 tsp crushed garlic
- 250g beef mince
- 250g mushrooms, sliced
- 80ml red wine
- 1 x 400g tin tomatoes
- 50g tomato paste
- 1 cup beef stock
- 1 tsp Italian herbs
- 200g spaghetti
- parmesan cheese for serving
1.) Heat the olive oil in a deep saucepan. Add the onion and garlic and sauté for a few minutes.
2.) Add the mince and brown. Add the mushrooms and cook for 5 minutes. Add the wine and allow to simmer for a further 3 minutes.
3.) Add the tin of tomatoes, tomato paste, beef stock and herbs. Season with salt and pepper, then allow to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened.
4.) While the sauce is simmering cook the spaghetti in a pot of boiling water until al dente.
5.) Drain the spaghetti and dish onto warm plates. Spoon the sauce over the spaghetti, top with grated parmesan cheese and serve immediately.
Disclosure: This post is sponsored by MushroomsSA. Recipe, words and images are my own and were created for the #JoinTheBlendTrend campaign.