Thursday, 16 June 2011

Spaghetti Bolognese–Smith’s Style

Spaghetti Bolognese is almost as critical to Luke’s survival as say air and water. Without fail whenever I ask him what he would like for dinner, the response is “sketti”. The fact that we had it 2 days ago is irrelevant, he would quite happily eat it 7 nights a week, but in the interest of keeping some variety and curbing our pasta consumption I try to make it only once a fortnight.

080 sketti 1

This recipe is based vaguely on my mum’s with a few small changes. It is not a Bolognese in the true sense because it has a whole lot of vegetables hidden in it to bulk it out and of course up the nutritional value. Like all of my recipes, this will make a lot of Bolognese, I usually make Cottage Pie with it the following night and freeze some so I always have a batch on hand. I prefer not to add any cheese, but Luke more than makes up for it by sprinkling his with half a block of tasty.

1kg beef mince (preferably heart smart)
1 onion finely chopped
1 carrot peeled and grated
1 zucchini finely chopped
50g mushrooms finely chopped
1 x 800g tin of diced tomatoes
1 x 500ml jar of pasta sauce
1 teaspoon minced garlic
1 teaspoon tomato paste
2 tablespoons mixed dried Italian herbs
2-3 “taps” of cinnamon
3 dried bay leaves (because if I always put in 3, I always remember to take out 3)
A good slurp of quality red wine (optional but recommended)

024 sketti 2

1. Brown mince in a large frying pan on high heat, breaking up with wooden spoon, drain fat from mince
2. Add herbs, cinnamon and garlic, stir through until the herbs have softened a little
3. Add onion, carrot, zucchini and mushrooms and allow to sweat
4. Add a good splash of red wine and stir through until it has reduced slightly
5. Add tinned tomatoes and pasta sauce, stir until mixture is well combined
6. Reduce heat to simmer and add bay leaves, simmer uncovered for 20 minutes stirring occasionally
7. Remove bay leaves
8. Serve with your choice of pasta and a good glass of red wine


  1. we had almost exactly the same last night. Except we dont add Cinnamon or bay leaves. Ill have to try it with them next time :)

  2. Thanks Jocelyn, actually I should advise that 1/4 teaspoon of cinnamon is a little heavy, maybe just a light sprinkle so its not too overpowering, I don't usually measure very accuratly when it comes to spag bol :)

  3. It would be a sin if you didn't slosh the wine in luvvie!

    A multi-purpose meal that can be rebranded is a gift to sanity!

  4. Hi Erin. I could eat pasta 7 days a week too. Just love it and love spag bol even more. (Just noticed you're another Aussie linking up with Keith. I'm in Brisbane.)

    Anne xx

  5. Looks a lot like my recipe! I always have added the vegetables to it.

  6. I like the idea of adding zucchini (or courgettes in this neck of the globe) and the cinnamon. My kids love spag bol. I will try this variation on them

  7. Thanks for visiting guys! Hope you enjoy it :)


Come on, gimme some sugar xx

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