Spaghetti Bolognese!

Spaghetti bolognese!
Spaghetti bolognese!

A classic Italian dish which I’m sure we’ve all enjoyed before and probably made from some recipe that your mum’s mum used to make or your Italian mate at school’s Nonna’s secret version. There are literally thousands of recipes for bolognese sauces out there but I suppose that time poor mums and dads need a simple quick and solution such as packaged sauces which are great, easy, cheap and just throw some mince in and done! In the past I have been known to pick up a jar of Leggo’s or the Jamie Oliver range is really good, but for me, once I started creating my own I realised they are not expensive and they can be absolutely delicious, plus they freeze well and can be cooked the night before, in fact it’s probably better as the sauce will thicken and develop and taste amazing, this is my classic bolognese or as we like call it…Spag Bog!

Simmering away....
Simmering away….

What you’ll need……….

1 tbs vegetable oil

2 garlic cloves crushed

1 white onion finely diced

1 small carrot finely diced

1/4 tsp paprika

1/4 tsp mixed herbs

500g pork & veal mince ( pork mince or beef mince good too! )

1 tbs Worcestershire sauce

1/2 zucchini finely diced

400g can diced tomatoes

400g passata

2 bay leaves

salt & pepper

Cook spaghetti in lots of salted boiling water!
Cook spaghetti in lots of salted boiling water!


How to do it……..

Heat vegetable oil in a large saucepan or a deep fry pan/wok like I have used, add garlic and onions and cook over a low heat until completely soft. Add carrot and cook for few minutes over the low heat, transfer to a  bowl.  Turn up the heat to high and brown the mince, cooking for  few minutes,  add the garlic, onion and carrot back to the pan and add the zucchini and Worcestershire sauce, add paprika, mixed herbs, diced tomatoes and passata, stir through and bring to the boil adding salt & pepper to taste. Cover and  simmer for at least 20 minutes if devouring straight way or keep simmering on low for as long as you can, the longer the cook the more flavour.


Serve with your favourite pasta, my choice is spaghetti, a good sprinkle of Parmesan cheese and a nice big winter warming red wine….cheers!photo (7)



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