My Famous Spaghetti Bolognaise aka The SA Spag Bol
Everyone has their favourite way to make a great spaghetti bolognaise, this is my variation I have been making at home for years for my family. My parents love it and my father (who has always been my biggest critic) cant get enough of it.
Everyone has their favourite way to make a great spaghetti bolognaise, this is my variation I have been making at home for years for my family. My parents love it and my father (who has always been my biggest critic) cant get enough of it.
- Carbohydrate 54.281200747455 g
- Cholesterol 223.25 mg
- Fat 71.5582520833139 g
- Fiber 2.95122757004812 g
- Protein 49.8992723224537 g
- Saturated Fat 38.7316478124969 g
- Serving Size 1 1 Serving (429g)
- Sodium 883.98074999996 mg
- Sugar 51.3299731774069 g
- Trans Fat 6.8610605208269 g
- Calories 1070 calories
Step-by-step
- The Spaghetti. There are two ways to cook spaghetti: the lazy way or the proper way. The lazy way: place your spaghetti in a microwave bowl, cover in boiling water and microwave for 10 to 12 minutes on high. The proper way: place spaghetti in a pot, cover with boiling water and a bit of salt cook on a high heat until it starts to bubble then turn it down low and let it simmer, usually takes 10 to 15mins.
- The Bolognaise. In a hot large frying pan or wok, add your mince, break it up and cook it until it starts to brown over, and your tinned tomatoes, puree and sauce and mix it in, add a lid and let it simmer and cook on a low heat.
- The Cheese Sauce. Add your butter to a hot sauce pan and allow it to melt thoroughly, add your flour to the fully melted butter and mix it in to create what looks like a little dough ball (you may have to add more flour) slowly add the milk bit by bit, keep stirring and don't over saturate it, you want it to slowly start becoming a sauce. Once you have the required consistency (ie no lumps or bumps, not too runny and not too thick) start adding your cheese, bit by bit and keep stirring. You will need to do a taste test to ensure it is cheesey enough for you. Add a smidge of mustard to the sauce. I normally use the very tip of a knife as a measure around 1 ml, this will help bring out the flavour.
- Putting It All Together. You will need to keep an eye on the spaghetti while doing the other steps, once the spaghetti is ready, pour out the excess water in the pot and give it a quick rinse with some cold water. Add your spaghetti to your bolognaise and mix it in well. You may want to transfer this over to a casserole dish. Flatten it out and add the cheese sauce on the top so it covers everything. If you have any excess grated cheese you can put this over the top. Pop it in a preheated oven at 180 degrees for 20 to 30 mins. Keep an eye on it, you want the cheese sauce to turn a nice golden brown.
- Serve. Cut out sections and serve on a plate with some nice Garlic Bread or even a side salad. Enjoy...
My Famous Spaghetti Bolognaise: A Family Favorite
For years, my family and I have gathered around the table to enjoy my spaghetti bolognaise. It’s a dish steeped in tradition, passed down through generations, perfected by countless family meals. It’s more than just a meal; it's a memory maker, a comfort food that embodies the warmth and love we share. There’s something special about seeing the smiles on their faces as they take that first bite.
The aroma alone transports me back to childhood kitchens, filled with the comforting smells of simmering tomatoes and melting cheese. The recipe itself is simple, relying on the quality of fresh ingredients and a gentle hand to build those layers of flavour. I’ve tweaked and perfected it over the years, always listening to what my family loves most. My father, the ultimate food critic, is particularly fond of it, a compliment I treasure more than any other. This isn't just any spaghetti bolognaise; this is the dish that keeps our family connected, one delicious bite at a time.
The Sauce: A Symphony of Flavors
The heart of this dish lies in the rich and vibrant bolognaise sauce. It's not just a simple tomato mixture; it's a carefully balanced blend of flavors, achieved through slow simmering and attention to detail. The secret, I must confess, lies not only in the high-quality ingredients but also in the patience it takes to allow the flavors to meld and deepen over time. Each ingredient plays a crucial role: the sweetness of the tomatoes, the heartiness of the mince, and the subtle warmth of the spices. The sauce is a labor of love, a testament to the belief that good food takes time.
More Than Just a Meal; A Celebration
This spaghetti bolognaise isn't just a quick weeknight dinner; it’s a celebration of family and good food. It’s the dish I make when friends and family come over, the one that guarantees a comforting and satisfying meal for everyone. The hearty flavors and rich textures are perfect for sharing, creating a sense of togetherness and joy. I love watching people relish each mouthful, their faces reflecting the warmth and satisfaction that only a truly great meal can provide.
The Simple Joys of Home Cooking
In today’s fast-paced world, it's easy to lose sight of the simple joys of home cooking. But for me, preparing this dish is a reminder of the importance of slowing down, savoring the process, and connecting with loved ones through the shared experience of food. The rhythmic stirring of the sauce, the anticipation as the cheese melts to golden perfection in the oven – these are the moments I cherish. It's a reminder that the simplest pleasures in life are often the most meaningful.
A Legacy of Taste
Ultimately, my famous spaghetti bolognaise is more than just a recipe; it's a legacy. It's a recipe passed down (and improved upon), a story told through the flavors and aromas of a beloved dish. It’s a dish that brings my family together, generation after generation, united by the simple, yet profound, joy of a shared meal. And that, I believe, is what makes this spaghetti bolognaise truly special.
Ingredients:
- 1 tablespoon flour
- 100 grams butter
- 500 grams beef mince
- 400 gram can diced tomatoes
- 50 grams tomato puree
- 1 to 2 tablespoons mango chutney or sweet chilli sauce
- 4 portions spaghetti broken into 15cm pieces
- 100 ml milk
- 300 grams cheese finely grated
- 1 ml colemans old english mustard
