Spaghetti Bolognese

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All the way from our Italian archives, Spaghetti Bolognese is a very interesting dish for every  lover of good food and indeed a great start to your weekend. A palatable mixture of good ol’ spag and veggies and your favorite source of protein to go with it, it turns out amazing, not just your regular spaghetti with beacon sauce (bolognese sauce). With so many dishes to pick from, however, we have picked this one that we are sure will turn your family members to “Oliver Twists” and have them licking their hands, and craving for more. Just to make it interesting Grand Pure Soya Oil is sharing recipes to two yummy dishes to make your weekends last longer.

spaghetti bolognese

With so many dishes to pick from, we are sure that this one will turn your family members to “Oliver Twists” and have them licking their hands, and craving for more. Just to make it interesting Grand Pure Soya Oil is sharing recipes to two yummy dishes to make your weekends last longer.

 

  • Bacon (Bolognese Sauce)
  • Bay leaves, leaves picked and finely chopped
  • 2 cloves of garlic, peeled and finely sliced
  • 1 onion, peeled and finely chopped
  • 500g mince beef

spaghetti bolognese meat

  • 1 cup of red wine (optional)
  • 1 x 280g jar of sun-dried tomatoes
  • 2 x 400g tins of plum tomatoes
  • 500g dried spaghetti
  • Spaghetti Bolognese

 

  • Cheese
  • Grand Pure Soya Oil (GPSO)

 

Instruction

  1. 1) Preheat your oven to 180ºC/350ºF/gas. Put a baking dish on a medium heat, add a splash of Grand Pure Soya Oil (GPSO) then cook the bacon, bay leaves, garlic and onion for about 5 minutes, stirring now and then, until soft. Add the mince and break apart any lumps with a wooden spoon. Let it cook for a couple of minutes until starting to brown then pour in the one cup of red wine.
  1. 2) Let that bubble away while you drain and blitz the sun-dried tomatoes in a food processor/blender. Add them to the mince with the tinned tomatoes. Stir well and break the plum tomatoes apart a little. Cover with a lid then cook in the hot oven for 1 hour. Remove the lid after 30 minutes, and if it looks a little dry, add a splash of water to help it along.

 

  1. 3) About 10 minutes before the time is up, cook the spaghetti according to packet instructions. Drain, reserving a mugful of cooking water, then return the spaghetti to the hot pan with a few spoons of the sauce (Bolognese), a good grating of cheese and a drizzle of Grand Pure Soya Oil.
  2. 4) Mix it about to coat the spaghetti and to stop it from becoming cloggy, loosening with a splash of cooking water if needed. Divide the spaghetti between your plates or bowls, add a good spoonful of the sauce (Bolognese) to each one then shave over a little cheese before serving.

 

These may also interest you Palm Kernel Stew: Delicious Alternative to Tomatoes , Basmati Rice Vs. Brown RiceTomato Vegetable Sauce , Yam Pizza ( Yamaritta )Yoghurt Based Fruit Salad , Skin Fried Chicken Pasta , Pancake with Corned Beef Sauce and Skinny Fried Nigerian Stew