My dear old Dad was a spaghetti bolognaise expert. When it came to cooking a spag bowl, as we like to call it, my Dad knew exactly what he was doing. Dad would always make his bolognaise sauce from scratch and his secret was to leave it on the hob to simmer for as long as possible.
Now this is what I would normally do but I felt L should try a different method of keeping the bolognaise warm. I decided to use the oven and the method was a huge success. It made the sauce very tender and the meat was juicy. It’s definitely a method I will be remembering for any future bolognaise sauce. We really enjoyed this dish and we hope you will too.
What do you enjoy cooking in the oven? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Vegetable peeler
- Sharp knife
- Chopping board
- Saucepan
- Stirring spoon
- Tablespoon
- Teaspoon
Ingredients
- Mince beef x 500g
- Onion x 1
- Garlic x 2 cloves
- Carrot x 1
- Courgette x 1
- Red pepper x 1
- Tomatoes x 1 400g tin
- Bone broth or chicken stock x 250mls
- Tomato puree x 2 tbsp
- Tamari or soy sauce a 2 tbsp
- Bay leaves x 1
- Dried oregano x 1 – 2 tsp
- Salt and pepper to taste
Method
- Preheat the oven to 160°C or gas mark 3.
- Peel and grate the carrot and courgette.
- Set these ingredients to one side.
- Cut the top from the red pepper and remove the core and the stalk.
- Slice the flesh of the red pepper and set this to one side as well.
- Peel slice and dice the onion and garlic cloves.
- Put the large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onion and fry until it starts to soften.
- Next add in the red pepper and fry until this starts to soften too.
- It may take a while for the pepper to soften but keep going.
- Once the pepper has softened, add in the grated carrot and courgette.
- Fry these ingredients until they are warmed through.
- As they are grated they will cook slightly easier.
- Add in the garlic and fry until it starts to turn golden brown.
- Now add in the mince fry and break up with the stirring spoon.
- Fry until it turn brown all over.
- Pour over the tomatoes and rinse the tin using the stock.
- Now pour all the stock into the pan and add in the tomato pure, tamari or soy sauce, bay leaves and dried oregano.
- Sprinkle over salt and pepper to taste.
- Bring the ingredients to the boil and then turn the heat down and leave to simmer.
- Put the lid on the pan and place in the oven for 1 – 2 hours.
- Chop the spinach and when the bolognaise sauce look dry carefully remove the pan from the oven.
- Carefully remove lid of the pan and add the spinach in.
- Stir the spinach in the pan and let it wilt down.
- Cook the pasta as per the packet instructions.
- Add the pasta to the sauce.
- Then serve and enjoy.
Baked Spaghetti Bolognese was a really yummy meal that we all enjoy. Although this dish was quite time consuming it was very easy to prepare and cook. You could make a big batch of the bolognaise sauce and store it in the freezer for another occasion. Plus it made delicious leftovers the next day too. However you decide to eat this dinner, as always please enjoy! Thank you xxx
Googies Kitchen Life 