2 Spaghetti Bolognese Dishes Everyone Can Enjoy!
You can never go wrong with spaghetti Bolognese! Spaghetti Bolognese meal is a dish that everyone seems to love - it is comforting, filling, and just tastes amazing.
Here are two spaghetti Bolognese variations everyone can enjoy!
Classic Spaghetti Bolognese Recipe
This classic spaghetti Bolognese recipe is the perfect weeknight meal. It is easy to make and can be on the table in under an hour. Plus, it is a fantastic way to use up ground beef.
To make this classic spaghetti Bolognese, you will need:
- 1 pound ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 1 can crushed tomatoes
- 1 can diced tomatoes
- 1/2 cup red wine
- 2 tablespoons tomato paste
- 1 teaspoon of sugar
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
Start by browning the ground beef in a large saucepan over medium heat. Once it's browned, add the onion and garlic and cook until softened. Add the crushed tomatoes, diced tomatoes, red wine, tomato paste, sugar, oregano, and salt. Let the sauce simmer for 30 minutes or up to an hour.
Meanwhile, cook the spaghetti according to the package directions. Once it's cooked, drain it and add it to the saucepan with the Bolognese sauce. Toss everything together and serve with some grated Parmesan cheese on top.
Roasted Vegetable & Fava Bean Minced Bolognese Recipe with Spaghetti
This halal spaghetti Bolognese recipe is a delicious and healthy twist on the classic Bolognese sauce. The roasted vegetables and fava beans give the sauce a beautiful depth of flavour, while the spaghetti provides a perfect vessel for all that deliciousness.
- 4 black garlic cloves
- 1 aubergine
- 2 red peppers
- 250g Profusion Organic red lentil spaghetti
- 1 vegetable stock cube(Celery)
- 20g cashew parm cheez (Nuts)
- 125g Profusion Organic pea & fava mince
- 4 tbsp Belazu sundried tomato paste
- 1 handful of fresh flat-leaf parsley
- 2 red onion
- 2 tbsp dried Italian herbs
- 400g passata
This ready spaghetti Bolognese online is made with roasted vegetables and fava beans, minced and simmered in a simple tomato sauce. I like combining zucchini, eggplant, and red pepper, but feel free to use whatever vegetables you have on hand. The roasting process brings out the natural sweetness of the vegetables and gives them a lovely depth of flavour.