Quick spaghetti bolognaise

Markthespark By Markthespark, 5th Feb 2015 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Italian

A family man who likes his cooking has found a quick and easy way to make spaghetti bolognaise

Spaghetti bolognaise

INGREDIENTS
1.2kg lean mince (serves four)
Spaghetti
1 tsp crushed garlic and ginger
Olive oil
Half tsp curry spice
Salt and pepper
Large onion
Half cup of red wine
Sugar
Bay leaves
Dry thyme
Parsley
Tomato sauce (compulsory)
Sweet chilli
Chutney
Cheddar cheese (optional)
Bolognaise mix (optional)
Raw chilli (optional)

Large frying pan

METHOD
You’ll need a nice large frying pan, rather than a pot as it cooks evenly. Pour in olive oil, (as much as you like) into the pan; add about 100ml water. (The water helps the spices not to burn, especially the garlic and ginger, that can turn black and give off a pungent smell ).

Let's cook

Then add one teaspoon of crushed garlic and ginger, half a teaspoon of curry spice, one teaspoon of dry thyme and some parsley. Add two pinches of salt and pepper stir in a bit. Once the oil has gained a bit of heat, add one large onion, sliced or diced, and fry until golden brown. Once onion is golden brown, add 1.2kg mince, preferably lean. Braise the mince on high heat for about 10 to 15 minutes. Add little amounts of water from time to time if it burns through too quickly.

Then once braised, add half cup of water, and allow to simmer, then half cup of red wine (the best you have) and let it continue to simmer on medium to low heat. Also add two bay leaves, a quarter teaspoon of pepper and some salt to the mix while simmering, as well as two and a half tablespoons of sugar . While you wait for the mince to finish up, take enough spaghetti (for four) and put into pot of boiling water. Boil on high heat for about 20 minutes. Now after half hour of simmering, check as to how soft the mince is, by tasting of course.

Finish off

If not to your liking yet, you can simmer for another 10 minutes or so. Now add tomato sauce, (three to four tablespoons), chutney (two tablespoons) and/or sweet chilli (one tablespoon to the mix). Stir in and simmer for another five minutes. I prefer a bit of moisture, gravy in the mince, so it doesn’t end up too dry on your plate. Now place the still boiling spaghetti into a colander to strain and serve directly into plates, placing the now hot and finished mince on top of the helpings of spaghetti. It’s not obligatory, but you can finish off with some shavings of cheddar cheese on top.

FOOTNOTE:
I’m not sure if chutney and sweet chilli are available in your area or country (they are authentic South African products) so you will have to use your initiative. You can also cut up one raw chilli (optional) into the mince while it is simmering for a bit of spike . It’s much more comforting when this dish is served hot off the stove/gas plate – as I can assure you it will be better enjoyed.
You can also sprinkle on the mince while it is simmering, about one to two tablespoons ready-made bolognaise mix, you can find at your local grocery store. This is optional too.
Enjoy!

Tags

Bolognaise, Food, Italian, Pasta

Meet the author

author avatar Markthespark
I am a 49 year old journalist, and have been involved in the profession for 19 years. I am currently a newspaper sub-editor at a newspaper group in Port Elizabeth on the east coast of South Africa. .

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Comments

author avatar Mark Gordon Brown
6th Feb 2015 (#)

This is a great recipe. I have always tried to tell people who post recipes that it is really important to add photos.

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author avatar Markthespark
6th Feb 2015 (#)

Thanks for that!

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author avatar Kingwell
20th Feb 2015 (#)

This sounds delicious and I enjoy cooking.

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