Bolognese Spaghetti

16 Jan

I have been cooking Bolognese Spaghetti during the weekends when we are stumped on what to have for dinner. Once you have prepared the meat sauce, you can have it with any type of pasta or slather it over a slice of baguette and top it off with mozzarella cheese. Mmm… yummy ๐Ÿ™‚

Baked Bolognese Spaghetti

I normally would cook a big pot of it and add plenty of ingredients so that we can always have pizza toast with the leftover meat sauce.

And recently, I’ve been baking the Bolognese Spaghetti with plenty of mozzarella cheese in my new Le Creuset dish. The sister and father have given the thumbs up, so I guess, it’s time for me to share this great recipe with you folks ๐Ÿ˜‰


  • 3 tablespoons olive oil
  • 3 tablespoons butter
  • 4 garlic cloves, minced
  • 1 yellow onion, finely chopped
  • 500 gm minced beef
  • 1 red or green bell pepper, diced
  • 1/2 teaspoon mixed herbs
  • Button mushrooms, sliced into four
  • 1 can Huntโ€™s Diced Tomatoes with Basil, Garlic and Oregano
  • 1 bottle (24 oz) Prego Fresh Mushroom Italian Sauce
  • 1 chicken stock cube, dissolved in 1/2 cup of warm water
  • 6 chicken franks, sliced into four
  • 6 crab sticks, sliced into three
  • 10 – 15 medium grey prawns, deshelled and leave the tail intact
  • Any shellfish of your choice
  • Salt, sugar & MSG, to taste


In a large heavy skillet, heat the oil and butter over medium heat. Add the garlic and onion and stir-fry until aromatic.

Add the minced beef, diced bell pepper and mixed herbs and cook, stirring constantly, until the meat is cooked, about 7 to 10 minutes. Add the diced tomatoes, button mushrooms and the chicken stock cube that has already been dissolved in warm water.

Finally, stir in the fresh mushroom sauce and the rest of the other ingredients. Add salt, sugar and MSG, to taste. Simmer, uncovered, over medium-low heat until the sauce thickens, about 10 minutes.


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