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Spaghetti bolognaise

Spaghetti bolognaise recipe

spaghetti bolognaise




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    • 750 ml water
    • 15 ml olive oil
    • 5 ml salt
    • 500 g spaghetti
    • Bolognaise sauce
    • 15 ml Clover Mooi River Butter
    • 15 ml olive oil
    • 500 g lean minced beef
    • 1 x ready-made Napoletana sauce
    • 2 carrots, grated
    • salt and freshly ground black pepper to taste
    • To serve
    • La Campania Pecorino, shaved

    Bring the water with the oil and salt to the boil in a heavy-based saucepan.

    Add the spaghetti and cook for 15 - 20 minutes or until cooked, but still firm.

    Drain and toss extra olive oil through the spaghetti.

    Meanwhile, prepare the Bolognaise sauce.

    Heat the butter and oil together in a heavy-based saucepan.

    Add the mince and fry until meat turns colour.

    Add the Napoletana sauce and carrots and allow to simmer covered for 50 - 60 minutes.

    Season to taste.

    Divide the spaghetti between 4 pasta bowls.

    Spoon the Bolognaise sauce on top and sprinkle pecorino shavings over.

    Serve immediately.