MAIN DISHES
Spaghetti Bolognaise
A winner recipe for a classic dish. This is my ultimate bolognaise recipe
HERO INGREDIENT
Tomatoes
There are more than 7500 tomato varieties grown around the world.Pretty much all tomato varieties are red although other colors are possible including green, yellow, orange, pink, black, brown, white, and purple.
4-6
SERVES
1 hr 20
TIME
EASY
LEVEL
ADD TO RECIPE BOX
Reviews(0)
Ingredients

2 teaspoons extra-virgin olive oil

1 medium yellow sweet onion, chopped

4 to 5 cloves of garlic, crushed

¾ to 1 kilo lean ground beef

1 cup chopped fresh mushrooms

½ cup red capsicum, finely chopped

2 -16-ounce/450g cans whole tomatoes (NOTE: Use 3 cans if you want it saucier)

1- 6-ounce/170 grams Italian-style tomato paste

1 large ripe fresh tomato, chopped

½ red apple, peeled and shredded

1 cups vegetable or chicken stock

3 tablespoons dried oregano

1 tablespoon dried thyme

1 tablespoon ground cinnamon

1 teaspoon white sugar

½ cup beef broth

¼ teaspoon crushed red pepper

1 tablespoon rock or sea salt

¼ cup chopped fresh basil

1 package whole wheat or half wheat spaghetti

Extra-virgin olive oil

Freshly grated Parmesan cheese

Method

1. In a very large saucepan, sauté onion and garlic in olive oil over medium heat. Cook until soft and translucent. Add ground beef and sauté another 6 minutes or so. Add mushrooms and red capsicum. Cook for an additional 4 minutes.

2. Stir-in cans of whole tomatoes, tomato paste, chopped tomato, apple, stock, oregano, cinnamon, sugar, beef broth, crushed red pepper and salt. Reduce heat to low and simmer for one hour, stirring occasionally. Stir in fresh basil.

3. In a large pot, boil 2 liters of water over high heat. Add a few pinches of table salt. Put the pasta into the boiling, salted pot and cook for approximately 7 minutes, or according to package directions. Try tasting a noodle periodically to gauge whether you like the texture.

4. Drain the pasta into a colander and add a drizzle of extra-virgin olive oil to separate all pasta noodles. 

5. Serve in two large bowls, one for sauce and other for pasta. This leaves the option for people to spoon as much sauce over the desired amount of pasta. 

6. Serve with Parmesan cheese on the side.

Take note! This recipe uses the following:
GROUND BLACK PEPPER
RED PEPPER POWDER
Recipes of the month
MAIN DISHES
Spinach and Meatballs
SALADS
Fresh Tuna Salad
MAIN DISHES
The Perfect Power Breakfast
MAIN DISHES
Green Tea Soaked Salmon Fillet with Lemon Sauce