Spaghetti Bolognese Recipe by cragwag
Cooking Instructions 30 mins 1 Chop and fry onion (and crushed garlic if using) for a couple of minutes, until no longer crunchy. 2 Add meat and continue to fry until the meat is cooked (so that it is no longer pink) 3 If you have red wine vinegar, add it once the meat is cooked and continue to fry for an extra minute. 4 Add can of chopped tomatoes, mixed herbs plus a little water which can be used to rinse out the tomato tin 5 Stir while it comes to the boil. 6 Put on lid and simmer for 20 minutes, checking occasionally and adding more water if required. If serving with spaghetti, start cooking the spaghetti now. 7 Once done, stir in gravy powder if using and season with salt/pepper to taste. 1 Chop and fry onion (and crushed garlic if using) for a couple of minutes, until no longer crunchy. 1 Chop and fry onion (and crushed garlic if using) for a couple of minutes, until no longer crunchy. 2 Add meat and continue to fry until the meat is cooked (so that it is no longer pink) 2 Add meat and continue to fry until the meat is cooked (so that it is no longer pink) 3 If you have red wine vinegar, add it once the meat is cooked and continue to fry for an extra minute. 3 If you have red wine vinegar, add it once the meat is cooked and continue to fry for an extra minute. 4 Add can of chopped tomatoes, mixed herbs plus a little water which can be used to rinse out the tomato tin 4 Add can of chopped tomatoes, mixed herbs plus a little water which can be used to rinse out the tomato tin 5 Stir while it comes to the boil. 5 Stir while it comes to the boil. 6 Put on lid and simmer for 20 minutes, checking occasionally and adding more water if required. If serving with spaghetti, start cooking the spaghetti now. 6 Put on lid and simmer for 20 minutes, checking occasionally and adding more water if required. If serving with spaghetti, start cooking the spaghetti now. 7 Once done, stir in gravy powder if using and season with salt/pepper to taste. 7 Once done, stir in gravy powder if using and season with salt/pepper to taste. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut butter oatmeal cookies Big Daddys Onion Ring Sauce Minestrone soup Palitaw Grilled Corn Salad Peanut butter oatmeal cookies Big Daddys Onion Ring Sauce Minestrone soup Palitaw Grilled Corn Salad Oil-free Banana Kiwi Cake Oil-Free! Bamboo Shoots and Shiso Dressing Tofu Lasagna with Minced Meat and Aubergines Chicken Tenders, Tomatoes, and Broccoli Shirataki Noodle Japchae Easy Cream Pasta for Lunch Apple Banana Quinoa Breakfast Cups Easy Oil and Sugar-free Banana Cake Made with the Microwave Alligator nuggets Oil-free, Low Calorie Cheese Cookies Oil-free Banana Kiwi Cake Oil-Free! Bamboo Shoots and Shiso Dressing Tofu Lasagna with Minced Meat and Aubergines Chicken Tenders, Tomatoes, and Broccoli Shirataki Noodle Japchae Easy Cream Pasta for Lunch Apple Banana Quinoa Breakfast Cups Easy Oil and Sugar-free Banana Cake Made with the Microwave Alligator nuggets Oil-free, Low Calorie Cheese Cookies