It’s the no-hassle, no-fuss, no-problem-cleaning-the-plate recipe you can always rely on. A rich, tangy tomato sauce elevated with a special UCOOK seasoning mix wraps around browned beef mince. Sprinkle over some grated Italian-style hard cheese & shreds of fresh basil, and enjoy!
Classic Spaghetti Bolognese
Classic Spaghetti Bolognese
with fresh basil
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Beef Mince
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Rub & Chilli Flakes
- Spaghetti
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 150ml of the reserved pasta water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
Spaghetti - 100g
Onion - 1
Beef Mince - 150g
Rub & Chilli Flakes - 10ml
Tomato Paste - 10ml
Garlic Clove - 1
Tomato Passata - 50ml
Grated Italian-style Hard Cheese - 15ml
Fresh Basil - 3g
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 6-7 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 300ml of the reserved pasta water. Simmer until thickened, 10-12 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
Spaghetti - 200g
Onion - 1
Beef Mince - 300g
Rub & Chilli Flakes - 20ml
Tomato Paste - 20ml
Garlic Clove - 1
Tomato Passata - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 5g
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 7-8 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 450ml of the reserved pasta water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
Spaghetti - 300g
Onions - 2
Beef Mince - 450g
Rub & Chilli Flakes - 30ml
Tomato Paste - 30ml
Garlic Cloves - 2
Tomato Passata - 150ml
Grated Italian-style Hard Cheese - 45ml
Fresh Basil - 8g
START THE SPAG BOL
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
BOLOGNESE MINCE
Place a pan over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes. Add the mince and work quickly to break it up as it starts to cook. Fry until browned, 8-10 minutes (shifting occasionally). In the final 1-2 minutes, add the rub & chilli flakes, the tomato paste, and the grated garlic. Lower the heat. Pour in the tomato passata and 600ml of the reserved pasta water. Simmer until thickened, 12-15 minutes (stirring occasionally). If the bolognese sauce is too thick, loosen with an extra splash of the pasta water. Add a sweetener (to taste) and season.
TIME TO DINE
Pile up the cooked spaghetti and spoon over the bolognese. Sprinkle over the grated cheese and garnish with the rinsed basil. Buon appetito, maestro!
Spaghetti - 400g
Onions - 2
Beef Mince - 600g
Rub & Chilli Flakes - 40ml
Tomato Paste - 40ml
Garlic Cloves - 2
Tomato Passata - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 10g
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