Spaghetti Bolognaise is a classic that I just made chunky and it was delicious. I normally make a bolognaise sauce with mince beef or pork. This time I decided to cook the sauce with beef stewing steak. I wanted to see if there was a difference in not only texture but flavour too. I do think that this chunky version tastes more beefy. We love this dish so of course, I had to share this recipe with you.
Do you love a spaghetti bolognaise and if so, why is it a favourite? 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
- Beef stewing steak 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
- Basil x 2 handfuls
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 put the beef stewing steak into the pan and fry until it start to turn brown in colour.
- Once it’s brown remove from the pan with a slotted spoon and put onto the plate.
- Try to leave as much of the beef juice as possible.
- 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 beef stewing steak and mix all the ingredients together.
- 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.
- When the bolognaise sauce looks dry carefully remove the pan from the oven.
- Carefully remove lid of the pan and add the basil in.
- Stir the basil 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.
Oven baked beef stewing steak spag bowl was a tasty meal. It was easy to prepare and cook. Although it was slightly time consuming the efforts were worth the results. The dish could be made on the weekend so you could make double and freeze it for a quick mid week dinner. Plus it made tasty leftovers too. However you decide to eat this dish, as always, please enjoy. Thank you. xxx
Googies Kitchen Life 