Like a lot of families, spaghetti bolognese is one of our favourite meals. A family staple that is quick to prepare, all of us like, strong flavours and healthy. I like to pack ours full of vegetables – the girls love red peppers so we often have 2 or even 3 chopped up in there. They are not so keen on mushrooms so I’m a little bit crafty & sneak smaller pieces in our bolognese. We occasionally make our bolognese from scratch but quite honestly, just as often use a jar of Dolmio to make a super quick sauce.
Over the years, we’ve experimented with various ways to make it just right. Here are our tips for the ‘Perfect Spaghetti Bolognese’:
- Make sure your onions are really soft before adding the meat, vegetables & sauce – undercooked onions are works of the devil!
- For added zing – chop one red chilli finely and add towards the end of cooking.
- We’ve tried all sorts of different pastas – Spaghetti looks impressive but simply ends up everywhere. Our current favourite is Fusilli which holds the right amount of bolognese per spiral and doesn’t end up too soggy if you over cook it slightly.
- Make double and keep in the fridge for the next day – The flavours intensify making the bolognese even better.
We also use bolognese for snack sandwiches, which we call our Bolognese Parcels. Crispy and tasty, they are great on the move for picnics and on the way to training.
This post is an entry for the #Dolmio #ThankGoodness Challenge, sponsored by Dolmio.