Spaghetti Bolognese – Sierra Leone Style

Jump to Recipe

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.

Spaghetti Bolognese @ Recipes From A Pantry

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.

Don't forget to tag #recipesfromapantry on Instagram or Twitter if you try Spaghetti Bolognese! It is really, really awesome for me when you make one of my recipes and I'd love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.

Print Recipe
5 from 2 votes

Spaghetti Bolognese

A rich, tomatoey, full of flavour spaghetti bolognese sauce.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Calories: 281kcal
Author: Bintu Hardy

Ingredients

  • 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
  • Salt
  • Ground black pepper
  • 4 thyme sprigs
  • Pinch of sugar optional
  • Scotch bonnet chilli to taste optional

Instructions

  • 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.
**EASY AIR FRYER RECIPE EBOOK**Get the easy Air Fryer Recipe Binder which includes 40 quick and easy recipes all under 30 minutes cook time.
** INSTANT POT DUMP AND DASH RECIPE EBOOK**Get the Instant Pot Dump And Dash Recipes Ebook with easy recipes for busy lives.

Nutrition

Serving: 6servings | Calories: 281kcal | Carbohydrates: 6g | Protein: 15g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 59mg | Sodium: 220mg | Potassium: 326mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 29.5mg | Calcium: 28mg | Iron: 1.9mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




38 Comments

  1. Mushrooms go well with this Chilli/Spag Bol type mixture to bulk it out cheaply, and add an extra texture!

  2. Spag bol is one of our favourites but I also love it without the meat too. I always make loads and put some in the freezer. Going to grow my own plum tomatoes this year too for sauce.

  3. I am a SPAG BOL addict and if I was left to my own devices, I would cook it several times a week! LOVE your Sierra Leone twist on it! Karen

  4. Oh yes. Bolognese is a stock item in our house – plenty stashed in our freezer. Like you I add chilli to my portion!

  5. I grew up on lentil Bolognese and I loved it. I think your chilli addition is a must, but then I add it to most things along with copious quantities of garlic. Great idea to freeze it in batches. I keep meaning to get organised to do this, but only manage it occasionally.

  6. The Glam teens love Spaghetti Bolognaise, I always try to have some in the freezer. Do the Mini Chefs eat it with the Scotch Bonnet chilli in it? GG

  7. 5 stars
    Wow Bintu I love how you styled those pictures! And sauce itself of course, it’s one of my comfort foods that never fails 😉

    1. It was fun styling this one Sylvia. My first attempt about 6 months ago was not so good.