Pip’s favourite spaghetti bolognese recipe
I have posted a lot of bolognese recipes since I started this blog- but I love experimenting to find that magical formula for a really good brew! This is the recipe that I think gives the best all round results every time- it's certainly not a traditional Italian recipe, but I think that the little twists really work to create a rich and tasty bolognese. I always love a dark looking sauce and this one gives you that too.
For a more traditional and simple recipe have a look at ...
Spicy courgetti bolognese
I quite often end up adding chilli into my spaghetti bolognese to liven it up a bit, and thought I would try one that's meant to be spicy. When it was ready, I decided to try it out with courgetti (spiralized courgette) rather than traditional spaghetti to see if it would work. I find normally if I have bolognese sauce with courgetti I just want pasta too- I think you need a bit of zing with courgetti to really enjoy it!
I was sent some of Cirio's range of tomatoes to try out, and for ...
Authentic Italian style spaghetti bolognese
You may be able to tell from the number of bolognese recipes on this blog how much I love it! Often I make a really rich sauce with all sorts of very non-Italian ingredients added!
I was sent some premium tinned tomatoes by Cirio, and thought I would try to use these to take my bolognese back to basics and make a really tasty Italian style version.
Pip’s best spaghetti bolognese
I know this is about the 4th bolognese recipe I've posted up here, but it's one of my favourite comfort foods so I make it a lot and tend to experiment!
This one's a bit of a throwback to my childhood as I was SO fussy about eating vegetables that my Mum used to puree my bolognese sauce so I didn't keep picking bits out! I still love having it like this, and since I was given my beautiful Cuisinart food processor (link) as a wedding present (Thankyou so much Barbie and Brian!) I have ...
Rich spaghetti bolognese
Spaghetti bolognese is one of my favourite meals and I am always experimenting with different versions to find the perfect one! Before Slimming World I would have always added sugar and cocoa to the mix- I think something sweet in the sauce really brings out the flavour (just have a look at the sugar content in a jar of Dolmio!). As soon as I got some date nectar I wanted to try it out in my bolognese sauce, and it works perfectly! I like a dark and rich sauce and this is exactly that.