4 from 1 vote
Pasta Alla Bolognese
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
This fun to cook adaptation of this classic is a super speedy fix for a busy weekday dinner.
Course: Main Course
Servings: 2
Author: SadisCraft
  • 2 tbsp olive oil
  • 1/2 medium onions chopped
  • 2-3 garlic cloves minced
  • chilli or red pepper flaked
  • 1 pinch celery salt or garlic salt
  • 1 lb minced Beef lean
  • 1 bay leaf
  • Fresh Basil
  • 400 gm chopped tomatoes
  • 1 tsp honey
  • 1 tsp dried Oregano
  • 1 tbsp worcestershire sauce
  • Salt and pepper to taste
  • 2 tbsp pine nuts
  • 2 handfull spinach
  • 220 gm campanelle/gigli/riccioli/macaroni/penne or any pasta of your choice
  • Parmesan cheese to taste
  • extra virgin olive oil to drizzle on top
  1. In a large pan fry chopped onions in oil on a medium heat for a minute. Add garlic, chilli or red pepper flakes, bay leaf, garlic salt and minced lamb, next add the salt & pepper. Stir fry for few minutes or until meat is browned.
  2. Once the meat is browned pour in the chopped tomatoes, honey, dried oregano, worcestershire sauce and a cup of water.Let it simmer covered for 20-25 minutes. stirring it once in a while.     
  3. While your Bolognese sauce is nearly done, boil a large pot of water and cook pasta according to package directions.
  4. Dry roast the pine nuts in a frying pan on low heat for couple of minutes and set aside. 
  5. Add couple of handful of spinach to the sauce to finish it off, taste for seasoning. Keep it aside
  6. Drain your pasta then serve it immediately with the sauce, torn basil leaves, freshly grated Parmesan cheese, roasted pine nuts and a splash of extra virgin olive oil on top. (see the video)
Recipe Notes

Notes: Can use minced mutton instead of lamb. Amount of water to cook and time of cooking will change accordingly. 

Can use cheddar cheese if you like it....I love cheddar too in this recipe.