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True Italian Mamma Spaghetti Bolognese

A community recipe by

Not tested or verified by Nigella.com

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Introduction

So simple & Yummy!! The 4 hours really makes it special!!

So simple & Yummy!! The 4 hours really makes it special!!

Ingredients

Serves: 4

Metric Cups
  • 1 kilogram steak (minced)
  • 2 tins tomato puree (850 grams)
  • 2 medium onions (finely chopped)
  • 2 tablespoons sugar
  • salt (to taste)
  • pepper (to taste)
  • pasta (your choice)
  • garlic (to taste)
  • 2 teaspoons fresh basil
  • 2⅕ pounds steak (minced)
  • 2 tins tomato puree (850 grams)
  • 2 medium onions (finely chopped)
  • 2 tablespoons sugar
  • salt (to taste)
  • pepper (to taste)
  • pasta (your choice)
  • garlic (to taste)
  • 2 teaspoons fresh basil

Method

True Italian Mamma Spaghetti Bolognese is a community recipe submitted by Lilybell and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Heat about 2 tbsp of cooking oil or butter in a large saucepan using a high heat setting. Test temp of oil by popping in a piece of onion in. The temperature is about right when oil begins to simmer. Put all onion in, keep stirring so it doesn’t stick. Keep onion cooking till it begins to brown, be careful not to over brown (or burn) it.
  • Add the mince. You’ll need to break it up as you stir it with a wooden spoon or it’ll stay lumpy. Keep stirring until the meat browns, then add two cans of tomato puree & stir in.
  • Add the sugar (& garlic & sweet basil if you’re using any).
  • Now turn the heat right down till the mixture is barely bubbling, & leave it cooking quietly like this for at least two hours, four hours is ideal, but make sure it’s barely bubbling & no more.
  • Sample your sauce & add ground pepper & salt to taste. Nice with green salad & hot bread roll & Bolognese can be frozen or used for lasagne
  • Heat about 2 tbsp of cooking oil or butter in a large saucepan using a high heat setting. Test temp of oil by popping in a piece of onion in. The temperature is about right when oil begins to simmer. Put all onion in, keep stirring so it doesn’t stick. Keep onion cooking till it begins to brown, be careful not to over brown (or burn) it.
  • Add the mince. You’ll need to break it up as you stir it with a wooden spoon or it’ll stay lumpy. Keep stirring until the meat browns, then add two cans of tomato puree & stir in.
  • Add the sugar (& garlic & sweet basil if you’re using any).
  • Now turn the heat right down till the mixture is barely bubbling, & leave it cooking quietly like this for at least two hours, four hours is ideal, but make sure it’s barely bubbling & no more.
  • Sample your sauce & add ground pepper & salt to taste. Nice with green salad & hot bread roll & Bolognese can be frozen or used for lasagne
  • Tell us what you think

    What 1 Other has said

    • I tried making this recipe for the first time tonight. I think it has a nice flavour, which will likely improve upon standing overnight (I simmered the sauce for 3 hours). I added 2 minced cloves of garlic and about 2.5 teaspoons of chopped fresh basil, but next time I will add a bit more of each. Served with a dusting of freshly grated parmesan and a sprinkling of chopped basil, it was scrumptious. Thank you, Lilybell!

      Posted by lawyerette on 11th June 2011
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