This is OH’s kind of language.
Spaghetti heaped with oodles of warm bolognese sauce and all topped with some Parmesan. Especially with it’s little Sierra Leonean twist.
He likes meat. So this rich, tomatoey, full of flavour, MEAT sauce definitely rocks his boat. I think the only thing that would make this better is if I can add some anchovies to it. One of these days, I just might. On meat free days he loves this garlic and chilli spaghetti instead.
Mini chefs takes after him in liking spaghetti bolognese – although it might be more to do with the fact that they eat an equal quantity of sauce and cheese.
So I make it. In bulk. Because this is one pasta sauce that really improves with age. You take it off the stove and it is good, but leave it for a day or so, and the flavours really start to mix, and it takes on quite a different, richer, better flavour.
And of course it is easier. A big pot of bolognese can be frozen in batches (Chinese takeaway bowls are wicked for this), and because it is a fairly robust sauce, it doesn’t mind being quickly reheated in the microwave or even in a pan over the stove for those times when the mini chefs are going to eat each other if they don’t get their tea NOW.
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- 2 tbsp olive oil
- 2 onions peeled and finely chopped
- 1 bell pepper deseeded and finely chopped
- 2 cloves garlic minced
- 500 g (17oz) lean mince meat
- 1 maggi or other stock cube
- 2 X 400g (14oz) tinned Cirio chopped tomatoes
- 2-3 tbsp balsamic vinegar
- Ground black pepper
- 4 thyme sprigs
- Pinch of sugar optional
- Scotch bonnet chilli to taste optional
- Heat the oil in a pot and add in the onions, pepper and garlic and a few tbsp of water and saute for about 5 mins until soft.
- Add in the meat and break apart any lumps and let it cook for 2 mins until it starts to brown.
- Add in all the other ingredients and mix well.
- Bring mixture to the boil and reduce and simmer for up to 45 mins until the mixture is rich and thick.
- Adjust seasoning and remove from the stove and let settle whilst you cook your spaghetti.
- Serve bolognese heaped over spaghetti with tons of parmesan or other cheese and chopped herbs.