Spaghetti Bolognaise or Spag Bowl as we like to call it in this house is a great dish. The recipe I have invented has taken me years to perfect and I finally think I have it. Although knowing me I will probably change it again soon. The recipe is simple and easy and it can be made on the hob or in the slow cooker. Nowadays I believe the ingredients used in a Bolognaise are as important as the way it’s cooked.
The mince beef we use is from our local organic farm shop French’s and it is delicious. To be honest, the flavour of the beef gives this dish a really dense meat taste. The beef from French’s Farm comes from a local country park close to the shop where it is sold. It is 100% grass fed and the cows have grazed in the fields all year round.
The taste of the beef is better, I think, because the cows have not been feed a processed diet for much their life. Being grass-fed not only improves the quality of the beef, but it makes it richer as well. Studies have shown that this meat is much higher in omega-3 fats, vitamin E and CLA (a beneficial fatty acid named Conjugated Linoleic Acid).
Organic food is a lot more expensive but we try to buy as organically as possible. As we only have meat at the weekend we can afford to buy organic meat. I believe that buying local organic meat is better for the body, the environment and the local economy. Plus, it makes my spaghetti bolognaise taste supreme and well worth trying with or without the organic meat.
- Sharp knife
- Chopping board
- Frying pan
- Mince beef x 500g
- Onions x 1 large
- Carrots x 2
- Courgette x 2
- Tomatoes x 2 400g tins
- Tommy K or tomato puree x 2 tbsp
- Beef broth x 250mls
- Oregano x 1tsp
- Bay leaves x 2
- Salt and pepper to taste
- Olive oil
- Brown rice pasta x 300g
- Parmesan or mature cheddar (optional)
- Start by grating the carrots and courgettes.
- Slice the onions and the garlic.
- Heat the pan on a medium to high heat.
- Add enough olive oil to cover the base of the pan.
- When the pan has heated add the onions and garlic.
- Fry for about 2 minutes then add the mince beef.
- Now fry for a further 5 minutes or until the mince has browned.
- Pour over the beef broth and tomatoes.
- Then add the grated carrots, courgettes, bay leaves, oregano and tommy k or tomato puree.
- Add the salt and pepper to taste.
- Stir all the ingredients into the sauce and then bring to the boil.
- Turn the heat down and leave to simmer for about 40 minutes.
- Leave 10 minutes at the end to the boil the pasta.
- When the pasta is cooked, drain and add the pasta to the sauce.
- Serve and add cheese if necessary, then enjoy.
My son and husband really enjoy eating this dish. It always seems to be a winner in this house. The recipe is easy and simple to follow. Normally it takes me less than an hour to make this dish. Also I make this dish at the weekend and then freeze it. Then I have a quick meal during the week. However you decide to eat this meal, as always, please enjoy!