Simply Delicious Spaghetti Bolognese is truly delicious. The carrot and sherry give the rich Bolognese sauce a beautiful flavour.
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).
You might also like to try my Turkey Bolognese!
I’m sure you’ll love this Spaghetti Bolognese Sauce so do leave a comment and rating below. You can even share a snap with me by tagging @FabFood4All on social media!
Simply Delicious Spaghetti Bolognese
Ingredients
- 300 g / 10oz Spaghetti
- 30 g / 1oz Butter
- 15 ml / 1 tbsp Olive Oil
- 2 Onions peeled and chopped finely
- 450 g / 1lb Minced beef
- 1 Carrot peeled and chopped finely
- 115 g / 4 oz Can tomato purée
- 400 g / 14 oz Tin chopped tomatoes
- 300 ml / 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.
Carolin
Hmmmmm, I could have that right now 🙂
Carolyn Clapham
Mmmm, that sounds delicious!
Paul Wilson
Does look super tasty.
Bev
Looks delicious – your photos always make me drool!
Camilla
Aah, thank you, that’s an early one which wasn’t that great!
Heather Haigh
I love the fact that you do a mix of inventive recipes and classics – very useful when I’m trying to work out what to make for tea and great fun when I want to try something new. Thanks!
Camilla
Aaw, thank you so much, that’s so lovely to hear:-)
Lisa Williams
I love spag bol 🙂 I love to add in loads of veg, but I have to admit I use pasta like fusilli rather than spaghetti as I get in such a mess !
prwilson
Much better to make a recipe like this rather than buy a jar of something.
Maya Russell
Wonderfully simple. Thanks
Annie Costa
Looks absolutely delish!Will deffo try this!
Jacqueline @How to be a Gourmand
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
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!