Is there anything more comforting than a big bowl of rich, salty, hearty spaghetti bolognese covered in a generous sprinkling of parmesan?
Not in my books!
Pasta in all its forms brings me so much joy but this bolognese sauce holds a special place in my heart.
It’s super simple too with very few ingredients - no need for coffee grounds from the hills of Rwanda or 3000 day smoked bacon or any of those fancy things.
You can make this with lean beef mince or with a meat-free alternative such as Quorn, they’re both equally delicious!
Ingredients:
500g lean beef mince or vegetarian mince (I use Quorn)
400g tin chopped tomatoes
1 onion, finely chopped
15ml olive oil
4 cloves of garlic, crushed
1 tbsp tomato purée/paste
1 beef stock cube dissolved in 100ml water
1 tsp dried oregano
1 tsp dried basil
1 tsp thyme
2 bay leaves
1 tsp sugar or sweetener of choice
Salt and pepper to taste
350g spaghetti
Parmesan for sprinkling on top
Method:
Heat the oil in a large, deep frying pan or casserole pan on a high heat.
Add in the mince with the garlic, oregano, thyme, basil, bay leaves, salt and pepper, breaking up the mince with a wooden spoon. Reduce heat to medium and cook until the mince has browned.
Add the onion to the pan. Cook for a few minutes or until the onions have softened.
Add the tomato purée, tinned tomatoes, beef stock and sweetener.
Stir well, reduce the heat and leave to simmer for 30-45 minutes for beef mince or about 20 minutes for vegetarian mince, stirring occasionally.
When the bolognese sauce is nearly ready, cook the spaghetti.
Serve with grated parmesan and fresh basil leaves.
Serves 5
Macros per serve for Quorn bolognese: 423 calories, 6g fat, 64.3g carbs, 24.5g protein
Macros per serve for lean beef bolognese: 442 calories, 8g fat, 59.8g carbs, 32g protein
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