Spaghetti bolognaise is the perfect meal for a family.
It is cheap, quick and you can freeze the bolognaise sauce to use later (making it even cheaper and quicker). You can cook a simple version or jazz it up with extra herbs, vegetables or cheese.
Here is my spaghetti bolognaise recipe and some variations depending on who you’re cooking for!
- 500g mince
- 1 x onion
- 2 x tinned whole tomatoes
- 1 x carrot
- 1 x zucchini or other seasonal vegetable - capsicum, corn kernels, beans etc)
- 3 gloves garlic
- Handful of basil leaves
- Cheese - mozzarella or parmesan
- Olive oil
- 375g spaghetti
- Pour a few tablespoons of olive oil in a large saucepan and gently fry chopped onion and chopped garlic
- Cook for a few minutes - until onion looks clear - then add mince and cook till brown (stir to break up any lumps).
- Add two tins of tomatoes plus any vegetables (I grate a carrot as well as add chopped carrot, for extra vegetables). To add extra flavour you can try adding a touch of either tomato paste, tomato sauce, balsamic vinegar or red wine!
- Simmer for at least 15 mins or until the sauce thickens
- Season with salt and pepper to taste. Stir in some of the basil leaves.
- Bring a saucepan of salted water to the boil. Add spaghetti and stir until it begins to boil again. Cook according to packet directions.
- Drain spaghetti
- Add spaghetti to the meat sauce or serve the meat sauce on a bed of spaghetti depending on your preference.
- Top with basil leaves and grated mozzarella (cheaper and more child-friendly) or parmesan (much more delicious!)