For me at least, this is the all time family classic. Every family seems to make it slightly differently from the next. Me and my husband will never agree on who makes the best bolognese as we both just prefer how our mums used to make it! Anyway, the below is how I like to make bolognese!
Serves: 2 adults and approx 6 – 8 kiddie portions.
Ingredients
- 500g spaghetti
- 3 tbsp olive oil
- 1 onion, finely diced
- 1 clove garlic, finely chopped
- 2 large carrots, finely diced
- 500g minced beef
- 2 x 400g cans chopped tomatoes
- 2 tbsp tomato purée
- 1 cup red wine (optional – you can use water instead if you want to add a bit more liquid to the sauce)
- 1 bay leaf
- Salt and freshly ground pepper (season with salt as you see fit and particularly depending on the age of your children)
- Pinch nutmeg
- A little butter
- 4 tbsp parmesan
Instructions
- To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat.
- Add the onion, garlic and carrot and fry for about 6 minutes or until tender.
- Stir in the minced beef and stir-fry until the beef is evenly brown and crumbly.
- Add the chopped tomatoes, tomato purée, wine, and bay leaf. Add pepper and freshly grated nutmeg to taste.
- Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the bay leaf.
- Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water.
- Cook according to packet instructions until al dente – about 10 minutes.
- Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan.
- Toss well and serve with the sauce and extra parmesan.
Sarah’s Hints & Tips
This is also a firm favourite with my little ones who were introduced to spaghetti bologonese from a young age. Don’t be put off if your little one doesn’t want to eat it, it’s probably the texture. Just try again another time and keep trying. My eldest loved bolognese from the start (7 months), my little one took a bit of time, but now absolutely loves it.
Bolognese sauce freezes really well and for my children, I freeze in ice-cube trays and then store in freezer bags. It makes a great quick supper as it de-frosts relatively quickly or can be de-frosted in the microwave. For the kids, I’ll not only serve with spaghetti but also macaroni or I’ll make mini shepherds pies from left-over sauce. When cooking the spaghetti for little ones, I always break it up into little pieces before cooking it – this saves having to chop or cut it up when cooked.
Photos Credit: Pokpok
Save this recipe
Email to a friend
