For such a simple dish, there looks to be a multitude of different spaghetti Bolognese recipes out there. Some can take a lengthy two hours to cook while others can be done in as little as 40 minutes. Tending to prefer less cooking time, I opted for the “easy” spaghetti recipe from Inspired Taste.
And while I did follow the recipe step-by-step, there was one ingredient I was shocked it had left out – mushrooms! For me, a spaghetti Bolognese can’t really be a spaghetti Bolognese without mushrooms. It’s this one ingredient I’ve added that simply makes the dish taste so much better – that, and specifically for me, jalapeños.
Method
Heat the oil in a wide frying pan, brown the beef mince, then add the onions and cook until softened (about five minutes) – cook the mushrooms, if using.
Stir in the crushed garlic, tomato paste, oregano, red pepper flakes, and cook until aromatic (about one minute).
Pour in the stock, stir in the canned tomatoes, add seasoning (salt and pepper), then cook on a low simmer – uncovered – for 25 minutes.
When there’s 15 minutes left for the sauce to simmer, bring a large pot of salted water to a boil and add in the spaghetti.
Once the spaghetti is cooked (according to packet instructions), use tongs to add it to the Bolognese sauce, add in fresh Basil, then grate over some cheese.
