Mums Spaghetti Bolognese Recipes

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MUM'S SPAGHETTI BOLOGNESE



Mum's Spaghetti Bolognese image

This is sooo spectacularly nice, I have never had a bolognese ever come close to competing with this one, I think it is in the technique, Mum likes to cook it for as long as possible. sometimes she adds 3 carrots and a green capsicum cut up and a lot!!! of red wine for taste and cooks it about 3 hours for perfect results

Provided by Perfect Pixie

Categories     Lunch/Snacks

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 7

500 g beef mince
1 onion, chopped finely
1 garlic clove, crushed
olive oil
1 pinch mixed herbs or 1 pinch oregano
Worcestershire sauce
1 carrot, grated (or more if you like)

Steps:

  • you also need 1 big jar of dolmio sauce.
  • put oil, garlic and onion in bottom of saucepan.
  • gently fry until the onion goes clear.
  • put mince in and brown it.
  • once browned add dolmio sauce, pinch of mixed herbs or oregano if you don't have any.
  • add a good splash of worcestershire sauce.
  • let bubble away for about 1 hour.
  • stir occasionally.
  • while cooking add grated carrot.
  • Spaghetti:.
  • get a deep pot of water.
  • add a pinch of salt.
  • boil.
  • add spaghetti and cook as directed on packet.
  • drain out leaving a tsp water in the bottom.
  • add a splash of olive oil to stop it from sticking and toss.
  • place spaghetti in bowls and top with sauce and sprinkle with Parmesan cheese, and if your like me, you will like it with grated cheese.

Nutrition Facts : Calories 224.3, Fat 16.7, SaturatedFat 6.4, Cholesterol 59.2, Sodium 63.5, Carbohydrate 3, Fiber 0.6, Sugar 1.2, Protein 14.6

BUSY MOM'S SPAGHETTI BOLOGNESE



Busy Mom's Spaghetti Bolognese image

Time saving and budget friendly recipe even my picky 4 year old enjoys! The sauce can also be simmered in a slow cooker.

Provided by B's Kitchen

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 4

Number Of Ingredients 10

2 pounds lean ground beef
1 (6 ounce) can tomato paste
2 cups water
1 cup diced carrot
1 envelope beef and onion dry soup mix
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground thyme
1 (16 ounce) package uncooked spaghetti

Steps:

  • Cook and stir ground beef in large pot over high heat until browned, about 5 minutes. Stir in tomato paste, water, carrot, onion soup mix, granulated garlic, oregano, basil, and thyme. Bring to a boil. Turn sauce down to a simmer and cook for 1 hour, stirring occasionally.
  • When sauce has finished cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the spaghetti, and return to a boil. Cook the pasta stirring occasionally, until cooked but is still firm to the bite, about 12 minutes. Drain.
  • Serve Bolognese sauce over hot spaghetti.

Nutrition Facts : Calories 926.5 calories, Carbohydrate 100.4 g, Cholesterol 148.7 mg, Fat 30.3 g, Fiber 7.1 g, Protein 60.6 g, SaturatedFat 11.4 g, Sodium 801.8 mg, Sugar 10.2 g

MOM'S SPAGHETTI BOLOGNESE



Mom's Spaghetti Bolognese image

Recipe passed on from my Italian grandfather. The ultimate comfort food. Leftovers freeze nicely! To make this recipe more authentic, you can use a mixture of ground veal, pork, and beef. You can also substitute the balsamic vinegar for 1/2 cup of red wine.

Provided by stefychefy

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 16

1 (16 ounce) package spaghetti
2 tablespoons olive oil
3 slices bacon, diced
1 large onion, finely chopped
1 stalk celery, finely chopped
1 carrot, finely chopped
1 teaspoon dried oregano
3 cloves garlic, minced
1 pound lean ground beef
2 tablespoons balsamic vinegar
2 (28 ounce) cans crushed tomatoes
2 tablespoons tomato paste
2 teaspoons white sugar
salt and ground black pepper to taste
2 tablespoons chopped fresh basil
¼ cup freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a rolling boil. Cook the spaghetti in the boiling water until cooked through yet firm to the bite, about 12 minutes; drain.
  • Heat the olive oil in a large pot over medium heat. Cook the bacon in the oil until crisp, 8 to 10 minutes. Stir the onion, celery, carrot, and oregano into the bacon; continue cooking until the vegetables begin to soften, another 8 to 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Crumble the ground beef into the vegetable mixture; cook and stir until the beef is completely cooked and no longer pink, 8 to 10 minutes.
  • Pour the balsamic vinegar over the ground beef mixture; allow to simmer until the liquid evaporates, about 5 minutes. Stir the crushed tomatoes, tomato paste, and sugar into the ground beef mixture; bring the mixture to a boil, season with salt and black pepper, and remove from heat. Stir the fresh basil into the mixture.
  • Ladle the sauce over the cooked spaghetti. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 451.2 calories, Carbohydrate 59.8 g, Cholesterol 42.7 mg, Fat 14 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 4.3 g, Sodium 458.8 mg, Sugar 3.4 g

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