Photo Credit: Dan Jones
Here’s my mom’s recipe for spaghetti bolognese.
Shally’s spag bol recipe is just right for a small family gathering, rather than a party. You’d need a pan the size of a bath to cook pasta for a big bunch of people.
Here’s the dish – let me know if your family enjoyed it as much as mine does!
Shally’s Bolognese Sauce
1kg beef mince
1 white onion, peeled and diced
2 tbsp oil
1⁄2 tsp garlic salt
1⁄2 tsp paprika
70g double-concentrate tomato purée
4 tbsp tomato ketchup
2 1⁄2 tbsp Mrs Ball’s chutney
1 tsp Worcestershire sauce
1 chicken stock cube
2 x 400g cans of chopped tomatoes
1⁄4 tsp dried oregano
salt and black pepper
Shally’s bolognese sauce
Fry the meat in a large saucepan over a medium heat for about 10 minutes or until browned. Stir from time to time to break the meat up. The meat will release quite a bit of liquid as it browns so drain it into a sieve, then tip it back in the saucepan. Add the onion and oil to the pan and stir well, then add the garlic salt, paprika, tomato purée, ketchup and chutney and season with salt and pepper to taste.
Crumble the stock cube into the pan and add the tomatoes and 120ml of water – you can use the water to rinse out the cans if you like so you don’t have any waste. Cook the sauce for about 20 minutes, then add the oregano.
Meanwhile cook the pasta in lots of boiling salted water according to the packet instructions. Drain the pasta and serve it with the sauce.
There you have it, Shally’s bolognese sauce recipe for your next family meal.