×
Donal Skehan
Spaghetti Bolognese | DonalSkehan.com, An Italian classic and a family favourite!
  • main-meals

Spaghetti Bolognese

March 02

Despite growing up in an Irish family, at least once a week we channeled our inner Italian and enjoyed this Italian classic. It’s popular the world over for it’s rich flavour and simplicity. This basic Bolognese sauce is one of the first things I learnt to cook and can also be used in lasagna.

 

 

  • serves Serves 4
  • time 45 mins

Method

  1. 1. Add 1 tbsp olive oil to a large frying pan over a medium heat and fry the mince for 2-3 minutes until browned. Remove and set aside on a plate.
  2. 2. Heat the rest of the oil in the frying pan, then add the bacon and fry for 2 minutes. Add the onion and garlic and fry for a further 2 minutes.
  3. 3. Add the carrot and mushrooms and fry for 2 minutes more. Return the mince to the pan with the tomatoes, tomato purée, red wine and oregano. Bring to the boil, then turn down the heat and simmer for 20 minutes.
  4. 4. While this is cooking bring a large pot of water to the boil, add the spaghetti and cook according to packet instructions.
  5. 5. Once bolognese is cooked season to taste and stir through the basil. Drain the spaghetti, add half the bolognese to this and serve in large pasta bowls, serve with the rest on top and some parmesan cheese.

Rate this recipe

Average rating 4.1 / 5. Vote count: 144

No votes so far! Be the first to rate this recipe.

Ingredients

14 oz spaghetti

2 tbsp olive oil

1.1 lbs beef mince

8 rashers smoked streaky bacon, roughly chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

1 small carrot, grated

1 cup mushrooms, finely chopped

2 x 14 oz tins chopped tomatoes

1 tbsp tomato purée

1 cup red wine

1 tsp dried oregano

Handful of fresh basil, chopped

Finely grated parmesan cheese, to serve

400g spaghetti

2 tbsp olive oil

500g beef mince

8 rashers smoked streaky bacon, roughly chopped

1 onion, finely chopped

2 garlic cloves, finely chopped

1 small carrot, grated

75g mushrooms, finely chopped

2 x 400g tins chopped tomatoes

1 tbsp tomato purée

250ml red wine

1 tsp dried oregano

Handful of fresh basil, chopped

Finely grated parmesan cheese, to serve

 

You'll Need

Frying pan

Saucepan

 

If you liked this

You may also like

Three-Cheese Lasagne | DonalSkehan.com, Comfort food at it's very best!
  • main-meals
  • →

Three-Cheese Lasagne

February 28

I cry a little bit inside when I see ready meal lasagnes cut in brick-like wedges, ready for the microwave. A really good lasagne is truly a thing of beauty and should be treated as such. They take time, effort and love and the end result should be layers of rich meat sauce, creamy white sauce and perfectly cooked pasta. There are many different variations on this classic and this one features a rich white sauce with three different cheeses, which adds a wonderful dimension to the dish.
Vodka Penne | DonalSkehan.com, Brilliant mid week dinner.
  • main-meals
  • →

Vodka Penne

September 07

This recipe is inspired by the fantastic Lorraine Fanneran who runs the equally fantastic and award-winning La Cucina in Limerick with her Italian husband Bruno. She is an expert at delicious little pasta dishes and this one definitely proves that. Parents, don’t worry: the alcohol burns off in the cooking, and anyway, the kids will be mightily impressed that you’re giving them vodka. Lorraine suggests 4 tablespoons of vodka (plus a few in a glass for yourself depending on how bad your day has been!).

 

 
Rich Tomato Italian Meatballs With Linguine | DonalSkehan.com, Perfect midweek dinner.
  • main-meals
  • →

Rich Tomato Italian Meatballs With Linguine

October 24

If I was to name one recipe that is ideal food therapy, it would be this rich tomato & Italian meatballs pasta. There is something extremely relaxing about rolling the meat into little balls and plopping them into a boiling, rich, tomato sauce. I rely solely on the heat of the sauce to cook and infuse the balls with flavour and I love to serve the dish on a big platter with serving spoons, so that people can dig in at the table.