Is there a more loved midweek dinner than Spaghetti Bolognese?! Yes, yes, food snobs might frown on the less than authentic versions rolled out here in the UK, but you know, it IS a saviour of a dish and one we know will always go down well. In this post, I’ll explain how I make Spaghetti Bolognese so it’s really rich and meaty comfort food, while at the same time including lots of goodness in the way of hidden veggies that even the pickiest of eaters won’t detect! You can batch cook it for convenience and see below for more tips on how to mix it up with variations of this classic dinner.
Why you’ll love this easy Spaghetti Bolognese recipe
⭐️ So many ways to serve the sauce ⭐️ Perfect freezer filler for batch cooking ⭐️ Easy comfort food 😍 I have made a couple of variations of this recipe simply because it’s so loved in our country (even if it isn’t the most authentic, it’s what we’ve come to know and love here). You could also try out my Slow Cooker Bolognese, which I’ve tested plenty so that no browning of the meat is necessary, for those busy days. Also my Orzo Bolognese is a new twist on the old classic. According to this article – ‘Five interesting things you didn’t know about Spaghetti Bolognese’ by Delicious Bologna – it’s probably more authentic this way anyway! But there’s heaps of other ways to serve it too:
On any type of pasta As the meat in lasagne (try out my One Pan Lasagne in my book ‘What’s For Dinner’!) In baked potatoes To stuff cannelloni
In the freezer This is a fantastic make-ahead freezer recipe! Just wait until it’s totally cold and then put into a freezer-proof containers and freeze for up to 3 months. Defrost thoroughly before reheating. This gets better and better the longer you cook it on a low heat. If I have time I love to cook it very very low and slow for, say, 2 hours. If your children will spot even the green of the courgettes, you could peel them first. My favourite way to cook bolognese is actually in the oven as I think it gives a slightly more rich flavour. So, if you have time, do everything up until point 5 of the recipe below, then pop in the oven at 150C for about 2 hours, checking occasionally to add some more wine/stock if it’s drying out. I’ve cooked it on the hob here though for the sake of midweek speed. For small jobs like this I really like this Mini Chopper. It’s affordable and not a pain to get in and out of the cupboard. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
