Spaghetti Bolognaise

Clean out the fridge with a yummy spag bol. Today I had capsicum zucchini and carrot that I had to use up.

Fry a diced onion and garlic in olive oil and cook till soft. Add the diced up, shredded or grated capsicum, zucchini and carrot. Cook till soft and then add ground beef.  Brown the meat then add tomato puree, tinned tomatoes diced or crushed whatever you prefer. Add salt and pepper and my secret ingredient is a few chilli flakes to turn up the heat a little. Add some liquid – I used some water and frozen chicken stock I had in the freezer. You can add some red wine if you like or a crumbled stock cube with some water. Some herbs of choice – most people use basil but I threw in some dried oregano and usually a bay leaf goes with that but not today. I wanted to keep the sauce very simple in flavours.

Simmer for as long as time allows – at least 45 mins

Cook up your pasta in plenty of boiling salted water – drain. Stir in some sauce and mix well the add more sauce to the plate when you serve – top with freshly grated parmesan cheese and black pepper.

Pour yourself   glass of  red with this dish and enjoy!

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