Spaghetti Bolognese (The Easy Way)
I usualy make my Bolognese the traditional way, but tried this version a few nights ago, and the family just loved it. This is a quick and easy version and I might start making this a little more often now!
- Ready In:
- 1 1⁄2 tablespoons oil
- 500 g lean ground beef
- 1 onion, finely chopped
- 3 slices rindless bacon, roughly chopped
- 1 garlic clove, crushed
- 420 g condensed spicy tomato soup
- 1 cup low sodium beef broth
- 1⁄2 cup red wine
- 2 tablespoons tomato ketchup or 2 tablespoons tomato paste
- 1 bay leaf
- 2 teaspoons dried oregano
- salt and pepper
- 400 g spaghetti, cooked and drained
- parmesan cheese, to serve
- chopped fresh parsley, to serve
- Heat 1 tablesppoon of the oil in a large frying pan. Add mince and cook until just lightly browned, drain in colander to remove excess fat.
- Put the remainder (1/2 tablespoon) of the oil in the pan and add onion, bacon and garlic and cook for 3-4 minutes.
- Add the drained mince back inot the pan and cook for a further 3 minutes, or until well browned.
- Add the soup, stock, wine, ketchup or paste, bay leaf and oregano. Bring to the boil.
- Add salt and pepper to taste (if desired).
- Reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Serve over cooked spaghetti and top with parmesan cheese and garnish with parsley.
- Serve with crusty fresh bread or garlic bread.
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As someone who had both of his grandparents born in Naples, Italy, I can tell you not self respecting Italian would put many of these ingredients in a Bolognese sauce. Catsup? Oregano and not basil? I have less of a problem with the bacon but it still does not belong. I would not make this on a bet. Richie Fittipaldi
So good! Loved how easy it was. Didn't have the tomato soup so used a can of tomato sauce and a little Frank's hot sauce. I used ketchup. I also had a bunch of mushroom stems left from stuffed mushrooms, so I chopped those up with the onion in a food processor. Bet I could add carrots too for more veggies next time.