spaghetti bolognese

We spent a lovely weekend at home planting new blooms and slow cooking this rich, heartwarming and brilliantly red bolognese sauce.

After an hour of bubbling away nestled on the stove top – this surprisingly simple sauce filled our entire home with the most amazing tummy rumbling fragrance.

This bolognese reminds me of my dad’s spaghetti sauce which makes me smile – how wonderful it is that a recipe can transport us to such a special moment in time.

I’m also delighted to say Grace and Harry loved this spaghetti.

They spent dinner time slurping up long strands of spaghetti covering their cheeky little grins in red sauce.

I hope your family enjoys this spaghetti just as much as we did.

To make your own spaghetti bolognese simply…

Begin by getting all of your ingredients prepped.

Chop the rashers of bacon into lardons.

Dice the onion.

And grate the sweet potato, zucchini and carrot.

Set aside.

Bring a large pot of water to the boil.  Add your spaghetti and cook according to packet instructions.  Drain and set aside.

Place a large fry pan over medium-high heat.  Add a drizzle of olive oil, bacon and onion and cook for 4-5 minutes or until the bacon is golden and the onion is translucent.

Add the grated sweet potato, zucchini, carrot and garlic and stir to combine.  Cook for another 4-5 minutes (stirring occasionally) or until the vegetables are tender.

Place the cooked bacon and vegetables onto a plate and set aside.

Return the pan to heat and add a drizzle of olive oil.  Add the mince and cook, stirring with a spoon to break into small pieces, for 5-7 minutes or until the meat is golden and caramelised.

Return the cooked vegetables and bacon to the mince and stir to combine.  Add pureed tomatoes (plus half a tin of water to swirl out the leftover tomato), passata, balsamic vinegar and brown sugar and stir to combine.  Reduce heat and simmer for 1 hour, stirring occasionally.  Season with salt and pepper.

Place the drained spaghetti back into the large saucepan, add the cooked bolognese and stir to combine.  Place the gorgeously coated spaghetti onto a large serving platter – top with basil leaves, grated parmesan and a grinding of black pepper. Enjoy X

spaghetti bolognese

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: my lovely little lunch box
• Total Time: 1 hour 50 mins
• Yield: serves 8

Print Recipe

Pin Recipe

Description

spaghetti bolognese

---

Ingredients

Scale 1x2x3x

• 500 grams spaghetti
• 4 tablespoons olive oil
• 1 white onion, finely diced
• 2 rashers middle bacon, cut into lardons
• 1 sweet potato, grated
• 1 zucchini, grated
• 1 carrot, grated
• 3 cloves garlic, minced
• 500 grams pork/veal mince
• 400 gram tin pureed tomatoes
• 700 ml passata
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• sea salt and pepper
• fresh basil leaves and parmesan – to serve

Cook Mode Prevent your screen from going dark

---

Instructions

1. Bring a large pot of water to the boil, add spaghetti and cook according to packet instructions.  Drain and set aside.
2. Place a large frypan over medium-high heat.  Add a 2 tablespoons of olive oil, bacon and onion and cook for 4-5 minutes or until the bacon is golden and the onion is translucent.  Add the sweet potato, zucchini, carrot and garlic and cook for a further 4-5 minutes (stirring occasionally) or until the vegetables are tender.  Place the cooked bacon and vegetables onto a plate and set aside.
3. Return frypan to heat and add remaining olive oil.  Add the mince and cook, stirring with a spoon to break into small pieces, for 5-7 minutes or until the meat is golden and caramelised.
4. Return the cooked vegetables and bacon to the mince and stir to combine.  Add pureed tomatoes (plus half a tin of water to swirl out the leftover tomato), passata, balsamic vinegar and brown sugar and stir to combine.
5. Reduce heat and simmer for 1 hour, stirring occasionally.  Season with salt and pepper.
6. Place spaghetti into sauce pan, add bolognese sauce and stir to combine.  Place spaghetti onto a large serving plate, top with fresh basil leaves, grated parmesan and enjoy. X

• Prep Time: 20 mins
• Cook Time: 1 hour 30 mins

you may also like…

 stealth spaghetti

 kale pesto spaghetti

 spaghetti polpette