A quick and delicious Italian-inspired dinner can be achieved with a straightforward spaghetti bolognese recipe. This meal, which serves four, can be prepared in just 10 minutes and cooked in 45 minutes. The recipe, provided by Irene Muller, features a rich and glossy sauce made with lean beef mince, bacon, red wine, tomatoes, and oregano.
To prepare the bolognese sauce, start by heating one tablespoon of olive oil in a large, deep frying pan over medium-high heat. Add 500g of lean beef mince, breaking it up with a wooden spoon, and fry for 5 to 6 minutes until lightly browned. Drain off excess fat using a sieve. Return the pan to medium heat with the remaining 1 tablespoon of oil and add 1 onion, finely chopped, 3 rashers of rindless bacon, roughly chopped, and 2 garlic cloves, crushed.
Cook the onion, bacon, and garlic mixture for 4 to 5 minutes, stirring occasionally, until the onion softens and the bacon starts to colour. Add the drained mince back into the pan and fry for another 3 minutes until well browned. Pour in 125ml of red wine and let it bubble for 2 minutes to cook off the sharpness. Then, stir in 2 tins of chopped tomatoes, 400g each, 2 tablespoons of tomato paste, 250ml of low-sodium beef stock, 1 bay leaf, and 2 teaspoons of dried oregano.
Bring the sauce to a boil, season with salt and pepper, and then lower the heat to simmer uncovered for 25 to 30 minutes. Stir occasionally to prevent the sauce from catching, and add a splash of water if necessary. About 15 minutes before the sauce is ready, cook 400g of spaghetti in a large pot of well-salted boiling water according to the packet instructions.
Once the spaghetti is cooked, drain it, keeping back a mug of the cooking water. Toss the spaghetti with a few spoonfuls of the bolognese sauce and a splash of the pasta water to loosen. Divide the spaghetti between bowls, spoon over the rest of the bolognese sauce, and finish with 30g of finely grated Parmesan and 2 thinly sliced spring onions.
This recipe allows for some flexibility and can be adjusted to suit individual preferences. For a lower-GI plate, use wholewheat, lentil, or chickpea spaghetti and keep portions to about 75g of dried pasta per person. Additionally, the sauce can be made ahead and refrigerated for up to 3 days or frozen for 3 months, making it a convenient option for a weeknight dinner.
The bolognese sauce can also be adapted to suit different tastes. For example, the red wine can be swapped for extra beef stock for a non-alcoholic version. Alternatively, 2 tablespoons of tomato sauce can be used instead of tomato paste for a slightly sweeter result. This versatile recipe is a great option for those looking for a quick and easy Italian-inspired meal.
Key points
- The bolognese sauce can be made ahead and refrigerated for up to 3 days or frozen for 3 months.
- The recipe serves four and can be prepared in just 10 minutes and cooked in 45 minutes.
- The sauce can be adapted to suit different tastes, such as swapping red wine for extra beef stock or using tomato sauce instead of tomato paste.
