Spaghetti Bolognese
A classic and favourite in many households, this version of Bolognese is made even easier by using my batch made tomato sauce.
Servings: 8 portions
Ingredients
- 8 portions spaghetti
- 400 g mince meat Beef or turkey
- 400 g tomato sauce base see below
- 500 g tomato passata optional
Tomato sauce ingredients:
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 3 cans of 400g crushed tomatoes
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 2 tbsp oregano
- 1 tsp sugar
- A pinch of white pepper
Instructions
- Fry the mince meat in some oil.
- Add tomato sauce base, about one third of a batch. Freeze the rest if you do not plan to use it in the next couple of days.
- Add the passata and stir to combine all.
- Let the sauce cook together for at least 30 min.
- Cook the spaghetti according to the package.
- Serve with spaghetti and grated parmesan cheese with a green salad on the side.
Tomato sauce how to:
- Chop one large onion and mince the garlic.
- Fry the onion and garlic in vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add the canned tomatoes, lentils and water, give a good stir.
- Add salt, oregano and sugar.
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- Taste and add more salt and pepper as needed.
Notes
If your tomato sauce base in frozen, you might want to add some more spices. I often find that freezing food will loose its flavour and I like to chuck in some extra spices. Salt, pepper, oregano. Taste as it cooks together.