HAIRY BIKERS' SPAGHETTI BOLOGNESE
The Hairy Bikers give us their simple recipe for a traditional spaghetti Bolognese, purely a British invention, but a firm family favourite for decades.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 5-6
Number Of Ingredients 17
Steps:
- Place the mince in a large non-stick saucepan with the onion, celery, carrots and garlic.
- Dry-fry over a medium heat, stirring from time to time with a wooden spoon for 8-10 minutes, or until the beef is no longer pink and the vegetables are beginning to brown.
- Add the mushrooms and fry with the mince and vegetables for another 2-3 minutes.
- Sprinkle over the flour and stir well, then add the wine, tomatoes and tomato purée, along with 300ml/12fl oz cold water.
- Crumble the stock cube over the top then add the caster sugar and herbs.
- Season with a few twists of freshly ground black pepper, stir well and bring to a simmer.
- When the liquid is bubbling, reduce the heat and simmer very gently for 30-40 minutes, uncovered, stirring occasionally.
- Bring a large pan of salted water to the boil. As soon as the water is boiling, add the spaghetti and push it down with a wooden spoon to encourage the strands to separate. It's important to use lots of water so the spaghetti can move freely without sticking together. Cook for 10-12 minutes, or according to the packet instructions.
- While the spaghetti is cooking, increase the heat under the sauce and simmer for another 10 minutes or until the liquid is reduced and the sauce is rich and thick. Stir regularly and season to taste with salt and freshly ground black pepper.
- Drain the spaghetti in a colander and divide between warmed bowls.
- Spoon the Bolognese sauce on top, sprinkle with freshly grated Parmesan cheese and serve immediately.
LENTIL RAGU
Struggle to get your five-a-day? This superhealthy ragu will get you four steps closer and can be frozen for extra convenience
Provided by Sarah Cook
Categories Main course, Supper
Time 1h30m
Number Of Ingredients 13
Steps:
- Heat the oil in a large saucepan and add the onions, carrots, celery and garlic. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato purée, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy - splash in water if you need. Season.
- If eating straight away, keep on a low heat while you cook the spaghetti, following pack instructions. Drain well, divide between pasta bowls or plates, spoon sauce over the top and grate over some cheese. Alternatively, cool the sauce and chill for up to 3 days. Or freeze for up to 3 months. Simply defrost portions overnight at room temperature, then reheat gently to serve.
Nutrition Facts : Calories 662 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 120 grams carbohydrates, Sugar 14 grams sugar, Fiber 10 grams fiber, Protein 33 grams protein, Sodium 1.05 milligram of sodium
THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
FINBAR'S VEGGIE SPAG BOL
Whip up a superhealthy vegetable spag bol for an easy meal
Provided by Good Food team
Categories Dinner, Lunch, Main course, Pasta, Snack, Supper, Vegetable
Time 45m
Number Of Ingredients 12
Steps:
- Roughly chop, then whizz the veggies in a food processor until finely chopped.
- Heat the oil in a large saucepan and fry the veggies for about 8 minutes until soft. Stir in the lentils, tomatoes, stock, oregano and cinnamon. Bring to the boil, reduce the heat, cover and simmer for 20 minutes. Season then simmer for a further 5 minutes.
- Cook the spaghetti according to packet instructions. Serve with the sauce and grated cheese.
Nutrition Facts : Calories 484 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 90 grams carbohydrates, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.66 milligram of sodium
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- First get the tomato sauce started. If using fresh tomatoes, peel them. To do this, core and score a cross on the base of each tomato, then plunge it into boiling water for a count of 10 (less ripe tomatoes may need a little longer).
- Heat the oil in a large saucepan. Add the onion and sauté, stirring regularly, until it’s very soft and translucent.
- Add the garlic to the onion and cook for another couple of minutes, then add the oregano and white wine. Allow the wine to reduce by half, then add the tomatoes (fresh or canned) and season with plenty of salt and pepper.
- Bring to the boil, then turn down the heat, cover the pan and simmer for half an hour. Uncover and taste. If the sauce is too acidic, add a generous pinch of sugar.
- While the sauce is simmering, make the meatballs. Preheat the oven to 200°C/fan 180°C/400°F/gas mark 6 and line a baking tray with baking parchment.
- Heat the oil in a frying pan and add the onion. Sauté over a low heat until soft and translucent, add the garlic and cook for another minute or so.
- Take the pan off the heat and then add the oregano, lemon zest and chilli flakes, if using. Season well.
- Put the pork mince into a bowl and add the contents of the frying pan along with the remaining ingredients. Add more seasoning and mix thoroughly until quite stiff.
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