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Spaghetti Bolognese, now this is my happy place. A bowl of steaming hot pasta tangled with a beautifully rich and smooth bolognese sauce exploding with so much flavour you’ll be dipping and licking the sauce directly from the wooden spoon before it hits the pasta!
So thick and creamy — our go-to spaghetti sauce.You could have this with any pasta, like Lasagna or over Cannelloni.
With a hint of red wine, oregano and parsley, plus added cream to to give the sauce a smooth and creamy texture. The smells coming out of this bubbling garlic infused tomato richness draws everyone out of their rooms to find out exactly what is going down for dinner.
And the sauce being nice and healthy with the grated carrots and zucchini, which by the way gives it a beautiful slightly sweet flavour, adds about two extra bonuses that kids have absolutely no idea there’s some health benefits in here.
Serve with a slice of crispy garlic cheese bread and curl up on the couch to enjoy this warm bowl of comfort, aka Spaghetti Bolognese.
More Spaghetti related dishes:
Slow Cooker Spaghetti Bolognese
Cheesy Bacon Bolognese Stuffed Sweet Potatoes
Spaghetti Squash Lasagna Boats
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Spaghetti Bolognese
Ingredients
- 1 tablespoon olive oil
- 1 large onion chopped
- 2 cloves garlic crushed
- 2 large carrots grated
- 1 large zucchini grated
- 1 lbs extra lean minced beef
- 1 tablespoon tomato paste
- 1/3 cup red wine optional
- 24 oz bottle Passata Cooking Sauce
- 2 teaspoons vegetable stock powder or salt to season - adjust to your tastes
- 2 teaspoons dried oregano
- 3 tablespoons low fat cream for cooking or low fat milk
- 1 handful freshly chopped parsley
- 1 lbs packet spaghetti
- 1 teaspoon salt for the pasta cooking water
- Freshly grated parmesan cheese to serve
Instructions
- Heat the oil in a large saucepan; add the onions, garlic, carrots and zucchini. Fry until vegetables are soft and fragrant (about 3 minutes). Add the beef and fry until browned. Add the tomato paste; pour in the wine and boil until it has reduced and thickened. Reduce heat and stir in the Passata, vegetable stock powder (or salt), and oregano.
- Cover pan with a lid and simmer until the sauce has thickened, stirring occasionally (about 20-30 minutes). Turn off heat; add the cooking cream (or milk) and stir until combined.
- Cook the spaghetti in a pot of boiling salted water. Drain; add 2 ladlefuls of the sauce and mix until pasta is covered. Divide between 6 serving dishes; top with extra sauce and sprinkle with Parmesan cheese and parsley.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is our main recepie we use now! Thank you! It’s Delish and we follow the recepie exact, I just reduce it for an hour slow heat after the recommended cook time. Our 4 year old loves it and we know he’ll be satisfied each time!
Bit late to the party but this is my go to recipe for spaghetti!! Although I don’t add the carrot or zucchini and add an whole heap of extra herbs to it but overall the nicest by far!!
Love your work xx
Simple but very delicious. I usually add tonnes of extras to my Bolognese like bacon, Worcestershire sauce, cinnamon but this didn’t need anything extra. I used extra garlic and had run out of courgette but otherwise did the recipe as it says.
THIA WAS SOME REALLY TASTY BOLOGNESE!I had been craving bolognese and this really hit the spot. I made some minor adjustments due to the pandemic—frozen white pearl onions that i roughly chopped and a jar of pre-made sauce with minimal ingredients added. Oh, I also added some celery. Thanks for sharing 🙂
What is Passata cooking sauce used in this recipe. I’m from south Louisiana I’ve never heard of this. Is this just regular pasta sauce?
Hi Dawn! Passata I believe is called tomato sauce in the States. You could also use a plain regular pasta sauce or marinara sauce. I’m sorry for the confusion!
It’s just pureed and strained tomatoes but not as strong tasting compared to plum or chopped tomatoes.
Can this be put in the freezer?