Weeknight Easy Spaghetti Bolognese
This is my go-to Easy Spaghetti Bolognese for those crazy weeknights when everyone is starving and I’m short on time. It’s not the traditional "simmer for hours" kind of sauce, but it’s the one my teens actually clear their plates for! If you've got your spaghetti boiled and ready, this is a total one-pot win that’s super satisfying and stays budget-friendly. Real food for real life—simple as that.
Ingredients
- 500 g Spagetti boiled al dante
- 1 cup Carrot (diced)
- 1/2 cup Celery (sliced)
- 2 cans Crushed tomatoes
- 500 g Lean mince beaf
- 1 Large brown onion (diced)
- 1 tsp crushed chilli (optional)
- 1 tsp cracked black pepper
- 20 g chopped basil
- salt to taste
- 1 tsp garlic chopped
- 1 tsp green chilli chopped
- 2 Tbs Olive oil
Instructions
- Sauté the Base: Heat the olive oil in a large wok or deep skillet. Add the diced brown onion and sauté until soft and translucent.
- Add the Meat: Add the beef mince to the pan. Use your wooden spoon to break it up.
- Add the Aromatics: Stir in the chopped garlic, salt, crushed pepper, and green chili. Sauté for a minute until the garlic is fragrant.
- Incorporate Herbs & Veg: Add the chopped basil, diced carrots, and celery. Stir well and cook for about 4 minutes to let the vegetables soften.
- Simmer the Sauce: Pour in the 2 cans of crushed tomatoes. Fill the empty tins with a splash of water, swirl to get the remaining sauce out, and add that to the pan as well. Let the sauce simmer for another 4 minutes.
- Toss the Pasta: Add your pre-boiled spaghetti directly into the sauce. Toss thoroughly with tongs until every strand of pasta is perfectly coated and heated through.
- Serve: Plate it up immediately while hot and finish with a generous sprinkle of parmesan cheese. Enjoy!