Recipe by Kellogs
This has been a favourite meal of mine for years. Easy and tasty, the aroma alone is great! I use a Dolmio bolognese sauce (sold in the UK) which is excellent but your favorite spaghetti sauce will do just as well. I'm not a big garlic fan so I don't tend to use a lot of it in this recipe but for those who are, you might want to add a whole garlic clove instead of half. Mushrooms go great too.
Top Review by Meris
yummy, i couldnt help but add a "splash" ;) of red wine, and as we love garlic, i used 2 cloves. To up the vegie content i also put a sliced celery stick,1 grated carrot & a handful of mushrooms in the sauce. With the fresh tomatoes & wine, the sause was quite runny, but still really tasty. I used the oxo & dolimio & it was really good, compliments all round :)
- 1 lb ground beef
- 12 ounces spaghetti
- 1⁄2 tablespoon olive oil
- 1 medium Spanish onion, finely chopped
- 1⁄2 garlic clove, peeled and crushed
- 7 1⁄4 ounces diced tomatoes
- 1 beef bouillon cube (Oxo if possible)
- 1⁄8 teaspoon dried oregano
- 1⁄8 teaspoon basil
- 1⁄8 thyme
- 1 (320 g) jarof dolmio bolognese sauce or 1 (320 g) jaryour fave spaghetti sauce
- parmesan cheese, grated
Directions See How It's Made
- Heat oil in a heavy-based skillet.
- Fry onions and garlic for a few minutes or until softened.
- Add beef and cook over moderate heat until no longer pink, stirring to break up.
- Crumble the bouillon cube over beef and continue stirring for a minute or so.
- Add the diced tomatoes, Dolmio (or other spaghetti sauce) and seasonings to pan then bring to boil.
- Reduce heat and simmer for 25 minutes.
- Meanwhile cook the spaghetti in boiling salted water according to packet instructions and drain thoroughly.
- Serve with bolognese mixture on top of spaghetti and sprinkled with the Parmesan cheese.