The best spaghetti bolognese (that's slightly unconventional)
This spaghetti bolognese recipe may be slightly unconventional, but trust us, it's worth a try. It hasn't become one of our all-time favourite pasta recipes for nothing. If you can't face the normal method, this recipe will add an extra punch to your midweek meal repertoire and can come together quicker than a traditional ragu. It has all the trappings of a normal bolognese - beef mince, diced onion, tomato purée - but with some added flavour from garlic salt, paprika, ketchup, chutney and Worcestershire sauce. Some may call it cheating, we call it a boost of flavour.
This recipe is an extract from The Social Kitchen by Dani Tucker
Top Tips
This recipe caters more to a small family gathering than a party. Up the quantities if you're hosting lots of people and make sure you have a big enough pan for the amount of pasta you'll be cooking.
An easy spaghetti bolognese recipe
Yield
6-8
Ingredients
Ingredients
Method
Step 1
Fry the meat in a large saucepan over a medium heat for about 10 minutes, or until browned, stirring from time to time to break the meat up.
Step 2
The meat will release quite a bit of liquid as it browns so drain it into a sieve, then tip it back in the saucepan.
Step 3
Add the onion and oil to the pan and stir well, then add the garlic, salt, paprika, tomato purée, ketchup and chutney and season with salt and pepper to taste.
Step 4
Crumble the stock cube into the pan and add the tomatoes and 120ml of water - you can use the water to rinse out the cans if you like so you don't have any waste.
Step 5
Cook the sauce for about 20 minutes, then add the oregano.
Step 6
Meanwhile cook the pasta in boiling salted water.
Step 7
Drain the pasta and serve it with the sauce.
