Tuesday, 10 November 2015

Spaghetti Bolognese



There are probably as many variations of this dish as there are families who enjoy it. Or perhaps even more! I love making this dish but dear husband is usually the Spag Bol King in our house and even he and I have our own different ways of preparing it. Bottom line though - it does not matter who the chef is, spaghetti bolognese is a firm favourite on the menu, and one thing is always the same - we both love to pile in the mushrooms! 






This happens to be the way I like to make spaghetti bolognese. This is one of those meals that the whole family enjoys tucking into, and I love that mushrooms add extra nutrients and minerals to the dish. Luckily my children enjoy eating mushrooms as much as me, but if your kids are veggie-averse this is a great way to sneak a portion of veg into a meal.




When we cook bolognese at home we also tend to make large batches and freeze it in small packs to enjoy during the week. Mushrooms really help to bulk up the sauce and stretch it out into more delicious portions!




There is one more #JoinTheBlendTrend recipe still to come so keep an eye out for that. In the meantime I would love to hear what your favourite mushroom dishes are?








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SPAGHETTI BOLOGNESE


Serves 3-4





2 tsp olive oil
1 medium onion, chopped
2 tsp crushed garlic
250g beef mince
250g mushrooms, sliced
80ml red wine
1 x 400g tin tomatoes
50g tomato paste
1 cup beef stock
1 tsp Italian herbs
salt
pepper
200g spaghetti
parmesan cheese for serving


Step 1.) Heat the olive oil in a deep saucepan. Add the onion and garlic and sauté for a few minutes.

Step 2.) Add the mince and brown. Add the mushrooms and cook for 5 minutes. Add the wine and allow to simmer for a further 3 minutes.

Step 3.) Add the tin of tomatoes, tomato paste, beef stock and herbs. Season with salt and pepper, then allow to simmer for 20-30 minutes, stirring occasionally, until the sauce has thickened.

Step 4.) While the sauce is simmering cook the spaghetti in a pot of boiling water until al dente.

Step 5.) Drain the spaghetti and dish onto warm plates. Spoon the sauce over the spaghetti, top with grated parmesan cheese and serve immediately.



Disclaimer: This post is sponsored by MushroomsSA. Recipe, words and images are my own and were created for the #JoinTheBlendTrend campaign. 






2 comments:

  1. Yum! I also love using Mushrooms in Spag Bol. It's divine!

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    Replies
    1. Thanks Celeste! The best part is that it tastes even better the next day. ;)

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