This recipe is adapted from my 1993 edition of Simply Delicious (Colour Library Books). It is the best Spaghetti Bolognese recipe I have ever tasted as it has a subtle sweetness from both the carrots and the sherry and a very deep tomato flavour. My children absolutely love this dish and for a special treat I serve it with some garlic bread as well as a hearty mixed salad. This dish is ideal for doubling up and freezing half for another time.
As this recipe is so simple I have dispensed with the usual pan shots! (Phew, I hear you cry).
Simply Delicious Spaghetti Bolognese
Prep time
Cook time
Total time
A very rich and delicious Spaghetti Bolognese with a subtle sweetness provided by the carrots and sherry.
Author: Camilla
Recipe type: Main
Serves: 4
Ingredients
- 300g / 10oz Spaghetti
- 30g / 1oz Butter
- 15ml / 1 tbsp Olive Oil
- 2 Onions, peeled and chopped finely
- 225g / 8oz Minced beef
- 1 Carrot, peeled and chopped finely
- 115g / 4 oz Can tomato purée
- 400g / 14 oz Tin chopped tomatoes
- 300ml / ½ pt Beef stock
- 30 ml / 2 tbsp Sherry
- Salt and pepper
- Parmesan cheese, grated
Instructions
- Heat the butter and oil in a pan and sweat the onions and carrot until soft (about 10 minutes).
- Increase the heat and add the minced beef.
- Fry for a few minutes, then stir, cooking until meat is browned all over.
- Add the tomato purée, tinned tomatoes, salt and pepper to taste, and the stock.
- Simmer gently for about ¾ hr, until the mixture thickens, stirring occasionally.
- Add 2 tbsp sherry and cook for a further 5 minutes.
- Meanwhile, place the spaghetti in lots of boiling salted water and cook according to their instructions.
- Drain.
- Serve with Bolognese sauce on top and sprinkle with freshly grated parmesan cheese.
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2 comments
Jacqueline @How to be a Gourmand
17/06/2012 at 12:57 pm (UTC 1) Link to this comment
Spag. Bol with Sherry…..well,who knew? I loved Spaghetti Bolognese when I was growing up and would probably have it for dinner once a week. It was a firm family favourite and understand why it would go down so well with your children. PS What’s wrong with your photos? They look good to me!
Camilla
17/06/2012 at 5:47 pm (UTC 1) Link to this comment
Hi Jacqueline, thank you for visiting my fledgling blog. In the mad rush of life it means a lot when someone takes the time to stop and say something nice. My kids would probably eat Spag Bol and Cheesy Tuna Pasta every other night if they had their way. Regarding the photos I am wary of not over egging the cake so to speak. So after looking at all the pan shots I decided that none of them were necessary unlike for example a cake recipe where you need to show the consistency which is useful!