From time to time things in life need a make over. Recipes are no exception. I already had a bolognese sauce recipe on the blog, but felt it needed a little something more. Recently, I upped that recipe to a new level and here I am sharing it with you all today. Despite it being mid July, sometimes it is still nice to dabble into comfort food . And you don't get a whole lot more comforting than a big bowl of spaghetti.
So what can I really say about spaghetti bolognaise that you don't already know. Nothing I am sure. It is as old as time and I am pretty sure most of us already have our go to favourite recipe for this old classic. Well, there is always room for improvement. Always.
I don't remember the first time I ate this or for that matter made it myself. I would go so far as to say, spaghetti was probably one of the first dishes I ever cooked on my own. Okay it was a bottle of Ragu meat sauce, but I still made it myself. In fact, I think pretty much anybody can knock up with dish with great results. The thing is there are great sauces available in supermarkets and you may say, why make my own? Because, it is ten thousand times better. Yes, that much. I have not bought a bottled spaghetti sauce in years and years.
This sauce has a combination of fresh Marinara Sauce and home-made Stewed Tomatoes. I have not included that in the cooking time of the recipe as these are staples in my house that I do in advance and jar. You can check out those recipes here for the Marinara Sauce and here for the Stewed Tomatoes. You may say that is cheating not including that in the process of making this spaghetti, and maybe it is. However, it might look like a daunting task to do it all at once.
Because my kids eat a lot of spaghetti, I make batches of this sauce 3 or 4 times a year. As for the stewed tomatoes, I do those every now and again also. It is a great way to use up tomatoes that are not fresh any more and too ripe for pretty much anything else.
As for this particular bolognese sauce, it is fantastic! The addition of the beef broth adds so much depth of flavour as well as the fresh parmesan at the end. If you are on the hunt for a new sauce, give this one a try. I really really really recommend making your own sauce, but if you feel you got a store bought one you love, go for it.
Serves 8 / Prep time: 20 minutes / Cook time: 40 minutes
3 Cups/720 ml Marinara Sauce
2 Cups/480 ml stewed tomatoes (or can tomatoes)
1/2 Cup/120 ml beef stock
4 Garlic cloves, crushed
1 lb/500 grams ground beef
1 Onion, roughly chopped
3 Tablespoons olive oil
Small bunch fresh chopped basil
Small bunch fresh chopped parsley
2 Tablespoons sugar
1 Teaspoon salt
Fresh ground black pepper
1 Teaspoon dried oregano
1 Teaspoon dried rosemary
1/2 Teaspoon hot paprika
1 Teaspoon onion powder
1/2 Cup finely grated parmesan cheese
In a large skillet set over high heat, add the olive oil and garlic. Stir for just about 30 seconds and add the onions. Cook over high heat long enough to brown the onions, about 2-4 minutes. Reduce heat to medium and continue to cook until softened, about 5 more minutes. Add the ground beef and mash it around with a wooden spoon to separate it as it cooks. Continue cooking the meat like this for about 8 minutes or so, until it is cooked and separated. Add the oregano, rosemary, paprika, onion powder, salt and pepper Stir well and cook for a minute or so. Add the Marinara Sauce, chopped tomatoes, broth and sugar. Give a very good stir and bring to a simmer. Reduce heat to low, cover and continue to simmer for about 15-20 minutes. Uncover stir and taste to see if any adjustments are needed. Stir in fresh herbs and parmesan cheese. Serve over spaghetti or other pasta
* Top with extra parmesan cheese and herbs if desired
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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