Spaghetti Bolognese
Spaghetti Bolognese
Update: This was first posted in Jun 2008, now updated with new photos and improved recipe.
Spaghetti Bolognese is a popular Italian pasta dish served with a tomato-based meat sauce. Traditionally, the bolognese sauce is served with tagliatelle (long flat pasta noodles), but you can use any type of pasta you like, and in my case I used spaghetti. This is the fondest childhood pasta memory of mine, and also the earliest pastas I know of & enjoyed when I was a kid. Ordering a plate from anyplace was such a treat back then. Now, I get to enjoy this dish with a yummy home-made bolognese sauce. The meat sauce can be prepared in advanced – warm the sauce and combine it with the cooked pasta just before serving. In fact, I made a huge batch of sauce over the weekend, freeze the extras in individual serving bags and thaw them when needed. In this way, we can have delicious bolognese pasta dinners anytime, even on busy weekday nights.
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Ingredients
(Serves 2)- 300g bolognese sauce (see recipe here)
- 2 servings of spaghetti or other pasta (about 160g)
- water
- salt
- freshly cracked black pepper
- shredded parsmesan cheese and chopped parsley (optional)Directions
1. Bring a pot of water with 1 tbsp sea salt to a boil. Cook pasta according until al dente. Drain and set aside the pasta, reserving some of the pasta water.
2. Warm bolognese sauce in a saucepan. Set aside 1-2 ladles of sauce in a bowl.
3. Add cooked pasta to the meat sauce in saucepan. Add pasta water, 1 tablespoon at a time, to bind the pasta together.
4. Season with black pepper. Plate the pasta to serving dishes and top with the remaining meat sauce. Top with parmesan cheese and parsley, if desired.Cooking Notes
1. You can also thaw and warm the sauce in the microwave oven.
Related:
- Bolognese Sauce Recipe
This dish is submitted to Presto Pasta Nights, a food blog event by Ruth.
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{ 22 comments… read them below or add one }
I love “spag bol” in all its incarnations. This one, included. ;)
Makes me hungry just by looking at the photos. It’s money well spent for a homely and healthy meal, yah?
Glad I had an extra helping, yummy! :D
As usual u torture me with your food pictures! Now I’m really hungry….don’t u dare go to bed
as I’m coming over!
i think you’re being hard on yourself! i don’t have time to make my own tomato paste! the ‘cheating’ part is not simmering your ragu for like 3 hours. but who cares. still looks yum and you followed the traditional rules by not using a tomato-sauce base!!
the only thing i would say to add next time is some red wine. you’ll notice a bit of a kick w/ the sauce!
I love Bolognese. I think it’s my favorite comfort food…better than mac ‘n cheese any day. Thanks for sharing with Presto pasta Night.
That spaghetti bolognese looks really good! Nice photos.
Nothing wrong with easy meals that taste good — every cook should have a few of those in her repertoire!
I’m also a cheater this week with pasta! Hahhaa….but who cares if it makes yummy-sense and value :D
I usually use a can of tomatoes as my pasta base. Is it consider cheating too :P
Your pasta looks so yummy!
Hi Wiffy,
Just a short note to let you know that winner of June IFP has been announced.
Have a wonderful day, Margot
Let so-called “pro cooks” laugh, Wiffy. It matters nothing in the scheme of things. If you are happy with your repast, that it all that counts. I am arch w/ suspicion by those who choose to judge others by so quibbling details.
As usual, your photos rock. The exposures are first rate, but I don’t have to tell you that. And your recipe rocks, too. :D
I just posted a spag bol recipe too, what a coincidence! :D Sometimes I use prepared tomato sauce as well (especially if it’s on offer), although a can of chopped tomatoes doesn’t differ very much in terms of preparation. As long as it tastes good and healthy and is quick to prepare, who cares! :up:
Cheating? That’s not cheating! Using a jar is cheating. =)
i like my spaghetti mixed with all ingriedients so that the noodles are also soaked with the other engriedients;it’s more tastier!!!
i also add suchinni in my mixture coz this vegetable makes it more tastier…
it’s not as dry as what you have shown on the photo!
hi, would like to know is it a must to add veg stock?
This is my husband’s favourite dinner. Yours looks great!
Happy Holidays!
Angie
Hey Angie, Happy Holidays! :)
Just had this for dinner last night! Happy Holidays and may your cooking adventures continue to rock in 2013!
Hey, great to see your note! Happy Holidays to you and your loved ones!
It’s amazing that you continue finding ways to improve your already great recipes! I very much like the blue striped fabric you chose as the table cloth in the photo. Quite striking!
Hope you had happy holidays. :)
add honey and belacan chilli into the sauce! my two secret ingredients