During P’s birthday celebrations, I was reminded of a ‘telling off’ I gave one of the lads once when they complimented my cooking and then asked if my Bolognese sauce was out a jar.
Apparently I gave him a death stare.
I make my Spaghetti Bolognese like my mother makes hers. It is instantly comforting and satisfying.
We don’t hold with carrots and peas malarky in our Spag Bol, we save those for Sunday Roasts.
Mama Pigeon’s Spaghetti Bolognese
I learnt this recipe without measurements, so I can give you very few. This makes more than enough for 2. I champion leftovers! It can also cook for longer if you want super maximum flavour penetration (oop!). Feel free to omit anything if you don’t like it!
- 1 Onion (chopped)
- 1 Pepper (hacked into manageable pieces)
- 1 small Courgette or 1/2 a large one (sliced)
- 5 Mushrooms (Sliced or chunked)
- 1 Tin/carton of Tinned Toms
- A good squirt of Tomato Puree
- A large glug of Tomato Ketchup
- A small pouring of oil
- Enough Spaghetti for 2
- Grated Cheese – we use bloomin’ loads. Cheese fiends.
- With the oil, fry your onions till thin and translucent.
- Chuck in your mince and fry until completely brown. Don’t skimp on this and rush.
- Whack in the whole tin of tomatoes, your squidge of puree and squirt of ketchup. Stir and turn down a bit to let simmer.
- Add your mushrooms, peppers and courgette. Let it cook merrily for 20 minutes.
- Stick your spaghetti in some boiling water, and cook as packet instructions.
- Drain your pasta (not too much – claggy, sticky pasta is not your friend) and put into bowls.
- Using a ladle or a non-slotted spoon, ladle the bolognese over the spaghetti and serve with heaps of grated cheese and a sprinkle of pepper.
If you make a lot of this in one go, adding more veggies and maybe even some kidney beans, you’ll have enough to freeze. You can then (on a lazy day) reheat in the microwave. Saving yourself time, washing up and money on reheating the cooker!