Spaghetti Bolognese

Today I decided to make “Spaghetti Bolognese”. Since I didn’t know what constitutes a Bolognese sauce I asked Mr Google who kindly directed me to Wikipedia. I found out that, interestingly, that Spaghetti and Bolognese sauce (a meat-based sauce or ragù) are not traditionally served together in Bologna and Italy. It didn’t even start out containing tomatoes! (

However the recipe today for Bolognese sauce includes a meat base, with a relatively large tomato component. The other ingredients seem more variable so I decided to wing it.

I browned the beef mince in a pan, and in another pan I started off the onions. To the first pan I then added a small tin of tomato paste, and added a small amount of herbs and seasoning. I also added some diced fresh tomato and red pepper.

Work in progress, "Spaghetti Bolognese"
Work in progress, “Spaghetti Bolognese”.

Here’s a picture of the work in progress. The onion and the tomato are a bit chunky for a proper Bolognese sauce, perhaps. Wikipedia says that they should be chopped up smaller.

I added the partly cooked onion and red pepper and then I remembered that the recipe included bacon. That sounded like a good idea to me but I had to defrost some first. (Maybe I’ll use the rest of the bacon for a bacon and egg pie? I’ve not tried pastry yet!). Anyway, in some bacon went.

Sauce on hold while the spaghetti cooks
Sauce on hold while the spaghetti cooks

Just about then I realised that I’d forgotten to start off the spaghetti! Whoops! So I had to take the almost completed Bolognese sauce off while I boiled some water and put some spaghetti on to cook.

In the last picture you can see the end result. It tasted pretty good too!

However, I just realised that I had forgotten to add the mushrooms that I had meant to add. Oh well!

Spaghetti Bolognese - final result
Spaghetti Bolognese – final result
%d bloggers like this: