spaghetti bolognese

Spaghetti Bolognese is a classic Italian meat sauce that is a staple in most families. My super simple Spaghetti Bolognese is the perfect dinner for any night of the week and will wow your family or guests.

Spaghetti Bolognese

spaghetti (uncooked)

olive oil

ground beef (extra lean)

onion

garlic (minced)

oregano

tsp red pepper flakes

tomato paste

red wine

oz crushed tomatoes ((1 can))

tbsp basil (chopped)

salt (or

tsp pepper (or

heavy cream

Parmesan cheese (grated)

tbsp basil (chopped, for garnish)

Cook the spaghetti according to package instructions. Keep the pasta water, in case needed for sauce.

Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook for 3 minutes, breaking it as you go, until no longer pink.

Add the onion and garlic and cook for another 3 minutes until the onion softens.

Add the oregano, red pepper flakes, tomato paste and stir. Stir in the red wine and cook for about 5 minutes until most of the liquid has cooked off.

Add the crushed tomatoes, basil and season with salt and pepper. Stir and bring to a boil, then reduce the heat to a medium-low. Cover the pot and cook for about 20 minutes.

Stir in the heavy cream and adjust for seasoning if needed. If your sauce is too thick add some of the pasta water to thin it out.

Add the spaghetti to the pot and toss well with the sauce. Top with Parmesan cheese and basil. Serve immediately.

https://content.jwplatform.com/videos/ylwa0lhB.mp4

Once you’ve got this grown-up spag bol going the hob will do the rest. Any leftovers will taste even better the next day.

tbsp olive oil oil

rashers of smoked streaky bacon, chopped

onions,

garlic cloves, crushed

beef

glasses of red wine

tomatoes

jar antipasti marinated mushrooms, drained

bay leaves

thyme

balsamic vinegar

tomato

Salt and black pepper

basil

800 grams-1kg/1¾-2¼lb dried spaghetti

This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta.&nbsp; 22 Gm of Protein. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta

Lentil Bolognese With Spaghetti

spaghetti

red lentils ((split

oz mushroom (, chopped small)

onion (, chopped small)

garlic (, finely chopped)

carrots

tsp dried oregano

thyme sage

onion powder

yeast (optional)

tomato paste (, optional)

tsp salt (depends on the salt content of the sauce. Use less and add more later to taste)

black pepper and red pepper flakes

(or use veggie broth)

fresh basil or thyme

Cook the Spaghetti according to instructions on the package or prepare other pasta.

Wash the lentils, drain and add to pot with 2 cups of water. Cook over medium heat for 11 to 14 mins or until just about cooked. The water will start boiling half way through. Stir once in between to cook evenly. Drain if there is too much water (a few tbsp is ok) Set aside. Or use 1.5 cups cooked lentils, chickpeas or split peas of choice.

Heat a skillet over medium heat, add onion, mushroom, garlic and a good pinch of salt. Cook for 5 minutes or until golden. Stir occasionally.

Add the carrots, herbs, spices and mix in. Cook for 2 mins. (Variation: You can also add 1/4 cup or more finely chopped walnuts for additional texture)

Add the marinara/pizza sauce, salt, pepper, wine/broth and mix in. Bring to a boil. (If using diced tomatoes, double the herbs, add 1 tbsp tomato paste and cook for 10 to 15 minutes. Mash the large pieces of the tomatoes and continue).

Fold in the cooked lentils and mix well. (add 1 tbsp tomato paste if the mixture is not tomatoey enough). Cook for 1-2 minutes. Adjust consistency by adding more water if needed. Taste and adjust salt and flavor.&nbsp; Then cover, take off heat and let sit for another few minutes for the flavors to develop.

Garnish with fresh basil and optional&nbsp;vegan parm. Serve over cooked spaghetti, pasta or mashed potato/root veggies or roasted veggies.

https://www.youtube.com/watch?v=h77vuUdNryc

Easy Mushroom Lentil Bolognese with Spaghetti
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This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, deep flavor with herbs, sauce and great with Spaghetti or other pasta.  22 Gm of Protein (including pasta). 30 Mins. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta.

I use red lentils in it as they add texture but are not overly earthy like whole lentils. You can use whole brown or green lentils, chickpeas as well or skinned whole red lentils. Add a bit more herbs/flavor to preference depending on the lentils used. 

I serve this sauce over Spaghetti! It also goes well over zucchini pasta as well, or some mashed root veggies or mashed potato + veggie cakes (great option for gluten-free). 

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MUSHROOM LENTIL BOLOGNESE WITH SPAGHETTI | Vegan Richa Recipes

Everyone needs a basic spaghetti bolognese recipe that still tastes great, no matter how simple. Get that depth of flavour by cooking the sauce very gently until it’s super rich. This spag bol is designed to be a low cost recipe.

Each serving provides 787 kcal, 35g protein, 103g carbohydrates (of which 19g sugars), 24g fat (of which 8g saturates), 8.5g fibre and 1.5g salt.

Easy spaghetti bolognese

beef mince

onion, diced

garlic cloves, chopped

grams/3½oz carrot, grated

400 milliliters/14fl oz stock (made

salt and pepper

Swap your usual beef mince with turkey to reduce the fat content of this classic Italian sauce and serve with wholemeal pasta

Low-fat turkey bolognese

lean turkey mince(choose breast instead of thigh mince if you can,

vegetable oil

onion,chopped

carrot,chopped

celerysticks, chopped

pack brown mushroom,finely chopped

sugar

tomato purée

garlic & herbs

chicken stock cube

cooked wholemeal pastaand fresh basil leaves (optional), to serve

Heat a large non-stick frying pan and dry-fry the turkey mince until browned. Tip onto a plate and set aside.

Add the oil and gently cook the onion, carrot and celery until softened, about 10 mins (add a splash of water if it starts to stick). Add the mushrooms and cook for a few mins, then add the sugar and tomato purée, and cook for 1 min more, stirring to stop it from sticking.

Add the tomatoes, turkey and stock with some seasoning. Simmer for at least 20 mins (or longer) until thickened. Serve with the pasta and fresh basil, if you have it.

With this Spaghetti Bolognese recipe, the technique of the Italian classic has been simplified so you can create a tasty meal in under 30 minutes.&nbsp;

Quick and Easy Spaghetti Bolognese

onion (finely chopped)

garlic (chopped)

parsley (chopped)

Salt and pepper (to taste)

Pecorino Romano or Parmesan cheese

Heat the olive oil in a large pan over medium heat. Add the onions and sauté until lightly golden, 2 to 3 minutes.  Add the garlic and fry another minute.

Add the ground beef; fry until fully cooked and no pink shows at all in the meat (about 8 minutes). Add the oregano and tomato paste and mix with the meat.

Add the tomatoes, parsley, and bring to a boil. Season with the salt and pepper. Reduce the heat to low, and cook for at least 15 minutes (you can cook longer for a deeper flavor).

In the meantime, cook the spaghetti according to the package instructions. Drain and serve topped with the sauce and cheese (if using).

https://embed.mediavine.com/videos/hoxbgne4rb7ttacvyhb3

This fast-track recipe for Quick & Easy Spaghetti Bolognese style meat sauce is bursting with Italian flavor and cooks in just 30 minutes!

Quick & Easy Spaghetti Bolognese

Make a delicious spag-bol in less than half an hour

So-simple spaghetti bolognese

carrot,

plum tomatoes

basil,

recipe Multi mince(see 'Goes well with' below)

spaghettior other long pasta

breadcrumbs

Heat the oil in non-stick frying pan. Tip in the carrot and cook for 5 mins to soften. Scoop out the tomatoes from the can and add to the pan, and cook for 5 mins more. Pour over the tomato juice and basil, then simmer for 15 mins. Whizz together in a blender until smooth. Can be frozen for up to three months.

Heat through with the Multi mince. Cook spaghetti according to pack instructions. Reserve some of the cooking water, drain and tip the pasta into the pan along with the sauce. Toss together, thinning with pasta water, if needed, and serve with the extra basil leaves on top and the breadcrumbs.

Instant Pot Spaghetti Bolognese Recipe (Pressure Cooker Spaghetti): Flavorful, Kid-friendly Instant Pot One Pot Meal. Quick easy dinner idea for busy weeknights.

Instant Pot Spaghetti Bolognese

(300 grams) spaghetti

onion (, sliced)

garlic (, minced)

rib celery (, chopped)

white mushrooms (, sliced (optional))

Sherry wine

Kosher salt and black pepper

olive oil (, divided)

unsalted chicken stock

water

5.5 fl oz can (156 milliliters) tomato paste

soy sauce

fish sauce

Worcestershire sauce

Make Chicken Stock Mixture: Combine unsalted chicken stock, water, tomato paste, regular soy sauce, fish sauce, and Worcestershire sauce in a glass measuring cup.

Prepare Instant Pot Pressure Cooker: Heat up your pressure cooker (Instant Pot: press the Sauté button), wait until it says HOT. Then, add 1 tbsp olive oil in the pot. Ensure to coat the oil over the whole bottom of the pot.

Brown Ground Beef:&nbsp;Season the ground beef with kosher salt and black pepper.&nbsp;Partially cook and brown the ground beef for roughly 3 to 4 minutes, then remove from heat.

Saute Vegetables: Add 1 tbsp olive oil to the pot. Add onion, then season with kosher salt + black pepper. Cook until the onions are softened and brown. Then add garlic and stir until fragrant.&nbsp;Add chopped celery, mushroom, and a pinch of kosher salt + black pepper, then cook for 1 to 2 minutes.

Deglaze Instant Pot: Add a dash of sherry wine to fully deglaze the bottom of the pot with a wooden spoon. Then allow the wine to reduce.

Pressure Cook Spaghetti Bolognese: Add in Chicken Stock Mixture, dried oregano, and basil.&nbsp;*Pro Tip: Taste and season here because it'll be harder to season after cooking as the sauce will be absorbed by the spaghetti.&nbsp;Add in ground beef, then add spaghetti by splitting them in half (or you can submerge spaghetti in warm water prior to pressure cooking to soften them).&nbsp;Pressure cook at High Pressure for 6 minutes, then 5 minutes Natural Release.

Serve Instant Pot Spaghetti:&nbsp;Mix well and serve immediately. Enjoy~ :)

This delicious recipe for vegetarian bolognese sauce from Eat Well for Less makes enough for 2 meals. Brilliant with spaghetti or in a lasagne. 

Each serving provides 296 kcal, 13g protein, 48g carbohydrates (of which 10g sugars), 4g fat (of which 2g saturates), 8.5g fibre and 0.3g salt.

Vegetarian bolognese

carrots, chopped

tsp fresh thyme leaves, thyme

garlic cloves, finely chopped

vegetable stock

tbsp balsamic vinegar

300 grams/10½oz dried pasta

green salad, to serve

sea salt and black pepper

Whip up a huge batch of bolognese that's fit to feed a hungry crowd, or freeze half for a speedy midweek meal

Big-batch bolognese

bacon rashers, chopped

onions, finely chopped

carrots, finely chopped

celery sticks, finely chopped

herbs

mushrooms, sliced

beef pork mince)

glass red wine (optional)

tbsp red wine vinegar

tbsp sugar

Heat the oil in a very large saucepan. Gently cook the bacon, onions, carrots and celery for 20 mins until golden. Add the garlic, herbs, bay and mushrooms, then cook for 2 mins more.

Heat a large frying pan until really hot. Crumble in just enough mince to cover the pan, cook until brown, then tip in with the veg. Continue to fry the mince in batches until used up. Tip the tomatoes and purée in with the mince and veg. Rinse the cans out with the red wine, if you have some, or with a little water, then add to the pan with the vinegar and sugar. Season generously and bring to a simmer. Simmer slowly for 1 hr until thick and saucy and the mince is tender. Serve with pasta and parmesan.

If you want to make this in a slow cooker, visit our <a href="https://www.bbcgoodfood.com/recipes/slow-cooker-spaghetti-bolognese">slow cooker bolognese recipe</a>.

Ground beef slowly braised in aromatic tomato sauce with onions, garlic, carrots and celery this bolognese sauce is what you want to serve with your pasta! 

Olive oil

Onion (diced)

Carrots (diced)

Celery (diced)

Garlic

Basil basil

400 grams/14 ounces Canned Diced Tomatoes

Tomato Passata/Crushed Tomatoes

tsp Dried Oregano

lbs Ground Beef (extra lean)

Salt and pepper

lbs Spaghetti

In a large and deep frying pan or a Dutch Oven heat 1 tbsp of olive oil, then add diced onions, carrots, celery, minced garlic and cook on low heat for 10 minutes without colouring the vegetables. Then add ground beef and brown it until the beef is no longer pink inside while stirring the whole time and making sure to break up the beef. Pour in both types of canned tomatoes and water with a pinch of salt and pepper.

Sprinkle in some dried oregano and torn basil leaves (reserve a few small ones), bring everything to a boil. Then turn the heat down and let it simmer with a lid ajar for for 2.5-3 hours stirring it once in a while.

When your Bolognese is nearly done boil a large pot of water and cook spaghetti according to package directions. (I usually cook 2 min less than the package recommends, your pasta continues cooking when you combine it with sauce and you really don't want it overcooked!)

Drain your spaghetti and add your pasta to the sauce, stir gently and take off the heat. Top with reserved basil leaves. Serve with freshly grated Parmesan cheese.

This recipe for traditional spaghetti bolognese is a tasty and economical way to feed your family! Ground beef slowly braised in aromatic tomato sauce with onions, garlic, carrots and celery is what you want to serve with your pasta! 
Print out this recipe at https://vikalinka.com/spaghetti-bolognese/
Ingredients
1 tbsp Olive oil
1 Onion diced
2 Carrots diced
2 Celery stalks diced
2-3 cloves Garlic
5-6 leaves Fresh Basil or 2 tsp dried basil
400g/14oz Canned Diced Tomatoes
500g/17oz Tomato Passata/Crushed Tomatoes
250ml/1 cup water
2 tsp Dried Oregano
1 lbs Ground Beef extra lean
Salt and pepper to taste
1 lbs Spaghetti
#pastasauce

Traditional Spaghetti Bolognese (Classic Italian Sauce) #bolognese #spaghettibolognese

For those days when you can&#039;t choose between two Italian classics, we&#039;ve got you covered with this slimming friendly recipe!

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