My Version of Spaghetti Bolognaise

One of my all time favourite comfort dishes has to be spaghetti bolognaise – affectionately named spag bol. I think it’s something that I learnt to make years and years ago and have been adding and changing and finding new ways to make the flavour better. I think I made the ultimate version of spag bol the other night. I also dig spag bol as a meal you make when it’s just you and you can freeze portions for days when you don’t feel like cooking.

This time I didn’t have a wealth of ingredients at my finger tips and so I improvise, oh boy am I glad I did because this one was sensational. I always love using onion, so be it red or white I will include it. This time I had a red onion, which I sweated off with some fresh garlic and fresh chilli. Once the garlic and onions had softened slightly I added a bit of white wine and let it just do it’s thing. Next up added some mince and browned that off. I then add my herbs and spices, which vary and I can’t remember exaclty what I used but it was salt and pepper and dried origanum and basil. Next up I added some chopped up aubergine, peppadews, a couple chopped fresh tomatoes, a tin of whole peeled tomatoes and a squeeze of tomato paste. Because I’m using tomato I added a bit of sugar and another rad tip from Rik a dash of white wine vinegar (seriously this takes the dish from good to amazeballs).

Then I just sit back, relax and wait as the sauce melds into itself and becomes a rounded spag bol sauce. I go back and taste often adding seasoning if and when needed.

Cook some pasta and you’re ready to rock and roll. I like to be a little sneaky and add some grated cheddar cheese on the pasta before adding the sauce. Pile on a genearous spoonful or two of sauce, more cheese and some fresh basil. Yum, yum, yum!

Have you got some spag bol tips? What’s your favourite addition to your sauce?

♥ Tans

Photographs Eat Play Luv © (please request permission before using)