Spaghetti Bolognaise is a classic comfort food that combines the rich flavors of beef mince, Napoletana sauce, and aromatic herbs. This dish is perfect for a hearty meal, and the process of cooking allows the flavors to infuse beautifully. It's a simple yet satisfying recipe that brings families together over a delicious plate of pasta.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Heat a pan to medium heat. Add the vegetable oil, then onions. Sauté until golden brown.
Add the beef mince, then sauté until slightly browned. Add the oregano, salt, and pepper. Add the Napoletana sauce, then turn the heat down to a simmer. Let the mince cook in the sauce slowly so all the flavors can infuse.
Bring a pot of water to boil. Add a little vegetable oil. Once the water is boiling rapidly, add the spaghetti. Let it soften until all submerged in the water.
Once the spaghetti is cooked al dente, remove or strain (do not rinse). Place the spaghetti into the bolognaise sauce. Mix well, then simmer for a further 5 minutes until all the pasta is coated with the sauce. If the sauce is too thick, add a little water to loosen it up.
Serve and garnish with grated parmesan cheese.
For extra flavor, you can add a splash of red wine to the sauce while simmering.
Use freshly grated parmesan cheese for the best taste.
Ensure the spaghetti is cooked al dente for the perfect texture.
Can I use a different type of pasta?
Yes, you can substitute spaghetti with other types of pasta like fettuccine or penne.
Can I make this dish vegetarian?
You can replace the beef mince with plant-based mince or mushrooms for a vegetarian version.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave.
Can I freeze the sauce?
Yes, you can freeze the bolognaise sauce for up to 3 months. Thaw and reheat before serving.
What can I add for extra flavor?
You can add garlic, chili flakes, or fresh basil to enhance the flavor of the sauce.
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I am self-taught and have an extreme passion for various international cuisines. I have fallen in love with teaching others the skills that I have learnt, inspiring them through creative cooking.
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