{"id":2248,"date":"2020-10-06T17:00:06","date_gmt":"2020-10-06T22:00:06","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/spaghetti-bolognese-2"},"modified":"2023-11-15T11:02:28","modified_gmt":"2023-11-15T16:02:28","slug":"spaghetti-bolognese","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/spaghetti-bolognese","title":{"rendered":"Best Ever Rich Spaghetti Bolognese"},"content":{"rendered":"\n

Best Ever Rich Spaghetti Bolognese  - Enjoy a delicious bowl of this homemade Rich Spaghetti bolognese - a firm family favourite.<\/p>\n\n\n\n

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Bolognese Meat Sauce<\/strong><\/h2>\n\n\n\n

Spaghetti Bolognese was one of the first dishes I ever cooked for myself and it is a dish that we as a family never get bored of.<\/p>\n\n\n\n

Whenever I make it, I often make double the amount and then turn it into a Chilli the next day just for variation. Saves on time and it makes a great base to a chilli.<\/p>\n\n\n\n

You just can add in the spices for the chilli, some peppers, fresh jalapeno and kidney beans and you have a perfect rich chilli that can be ready in less than 20 mins. Perfect!!<\/p>\n\n\n\n

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Rich Bolognese Sauce<\/strong><\/h2>\n\n\n\n

I hate spaghetti meat sauce where the sauce is watery and tasteless. It has to have a rich flavoursome tomato sauce and this is everything that it should be. If you have the time to use some fresh tomatoes in the sauce, it's a total game changer, as it gives this spaghetti bolognese the most amazing fresh flavour that you just can't achieve with canned tomatoes.<\/p>\n\n\n\n

Hate peeling fresh tomatoes?. Invest in a handy Serrated Peeler<\/a>,<\/strong> they are so inexpensive and are perfect for peeling soft vegetables and fruit. They look like a traditional potato peeler but instead have little-serrated teeth that grip the skin, allowing you to peel effortlessly.<\/p>\n\n\n\n

Of course you have use the traditional method for peeling fresh tomatoes too, but scoring them and blanching in hot water, just until the skin becomes soft enough to easily remove. <\/p>\n\n\n\n

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Red Wine in Bolognese<\/strong><\/h2>\n\n\n\n

The red wine just gives that little more flavour. I have made it both ways in the past, as I don't always have red wine on hand. Weirdly I hate it to drink (I am more a white wine person) but love it in cooking.<\/p>\n\n\n\n

There are some red wine stock pots available too, we don't have those here in Canada, so can't comment on if the add the same kind of taste, but I know other's love to use them, so they are worth a try if you can get them where you are.<\/p>\n\n\n\n

As I don't really drink wine often, any leftovers I fresh in handy little cubes, as then I can just drop into recipes as I need it. <\/p>\n\n\n\n

Vegetables in Bolognese<\/strong><\/h2>\n\n\n\n

I always pack my bolognese out with lots of vegetables, you can make a healthier rich bolognese by using a little less meat and increasing the vegetables without compromising the taste.<\/p>\n\n\n\n

Also if you dice those vegetables really small, it's a great way to get fussy eaters to eat some vegetables too. <\/p>\n\n\n\n

The basic vegetables I always add to my bolognese is the standard Mirepoix (onions, celery and carrots) as well as garlic and then some mushrooms. I love mushrooms in bolognese, they add a delicious flavour.<\/p>\n\n\n\n

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Sides for Spaghetti Bolognese<\/strong><\/h2>\n\n\n\n

Occasionally if I am having a really healthy day, I will serve the meat sauce  with some zucchini (courgette) noodles instead of pasta. Zucchini noodles, is just spiralized zucchini with I very lightly saute in a pan with salt and black pepper and by lightly I mean no more than two minutes, you want the zucchini to still have a bite to it.<\/p>\n\n\n\n

If I am having it traditional style with spaghetti pasta then I pretty much always go for a side salad. I just make up a big bowl of mixed salad and serve it in the middle of the table with a light dressing.<\/p>\n\n\n\n

My favourite basic salad ingredients are:<\/p>\n\n\n\n