Best Spaghetti Bolognaise Recipes

CHICKEN SPAGHETTI BOLOGNAISE

Chicken Spaghetti Bolognaise image

From the July issue of the Australian Healthy Food Guide. Passata is the equivalent of tomato sauce.

Provided by AmandaInOz

Categories Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 teaspoon olive oil
1 brown onion, finely chopped
1 small carrot
2 celery ribs, finely sliced
2 garlic cloves, crushed
1 lb chicken, ground
24 ounces tomato sauce
1 teaspoon dried basil
1 teaspoon dried thyme
1 cup flat leaf parsley, roughly chopped
1 lb spaghetti

Steps:

Heat oil in a frying pan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring often, for 8 minutes or until vegetables are tender. Add chicken and cook, stirring for 8-10 minutes or until browned.
Add passata, basil, thyme, and half of the parsley. Stir until well combined and mixture comes to a boil. Reduce heat and simmer for 15 minutes.
Cook pasta in a large pan of boiling water according to packet directions. Serve pasta topped with the bolognaise sauce and remaining parsley.

VEGAN SPAG BOL (SPAGHETTI BOLOGNAISE)

Vegan Spag Bol (Spaghetti Bolognaise) image

This is a yummy, easy to make and healthy meal. You could add extra ingredients, experiment with different seasonings.. make an extra big pot and freeze some for another day! I 'invented' this today, and it is so good I had to post the recipe before I forget it!

Provided by Tamarisk

Categories One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 15

Ingredients

1 small-medium onion, chopped
2 garlic cloves, crushed
1 cup chopped mushroom
1/2 cup diced sweet potato
1/2 cup diced courgette
1 medium carrot, grated
400 g chopped tomatoes with juice
2 tablespoons tomato paste
1 stock, cube (optional)
1/2-3/4 cup red lentil
1/4 cup water
salt
pepper
1 teaspoon mixed herbs
1/2 teaspoon dried basil

Steps:

Saute the onion and garlic in a little oil. Don't brown. Add the diced sweet potato, mushroom and courgette and stir fry gently for a few minutes.
Add everything else, and simmer gently until everything cooked.
season to taste. A small amount of sugar (up to a teaspoon) gives many savory dishes a lift.
Serve on cooked pasta (can be gluten free) And top with vegan cheese if desired.

Nutrition Facts : Calories 312.5, Fat 1.8, SaturatedFat 0.3, Sodium 611.2, Carbohydrate 62.5, Fiber 12.2, Sugar 15.7, Protein 17.2

SLOW COOKER SPAGHETTI BOLOGNAISE SAUCE

Slow Cooker Spaghetti Bolognaise Sauce image

This is what you call a wickedly delicious, vegetarian spaghetti sauce which tastes like a bolognaise but is really soybeans. I also use this sauce with jacket potatoes (and if I'm really feeling naughty, add a bit of shredded mozzarella cheese on top), rice or even, 'cause it's so thick, just on its own. For optimum flavor use dried soya, if available.

Provided by Atheana

Categories Side Dish Sauces and Condiments Sauces

Time 19h

Yield 12

Number Of Ingredients 17

Ingredients

2 cups dried soybeans
4 large tomatoes, cut into wedges
1 large onion, chopped
1 pound okra, chopped
1 cup pitted green olives
1 cup pitted black olives
2 (6 ounce) cans tomato paste
3 (14.5 ounce) cans peeled and diced tomatoes
¾ cup grated Parmesan cheese
1 cup red wine
¼ cup olive oil
1 (11 ounce) can whole kernel corn, drained
2 tablespoons dried oregano
2 tablespoons dried basil
4 tablespoons Italian seasoning
salt to taste
½ teaspoon pepper

Steps:

Cover soybeans with water and soak for several hours, or overnight.
In a slow cooker combine soybeans, tomatoes, onion, okra, green olives, black olives, tomato paste, chopped tomatoes, Parmesan cheese, wine, olive oil, corn, oregano, basil, Italian seasoning, salt and pepper. Mix well.
Cook on low for 12 to 24 hours, stirring occasionally.

Nutrition Facts : Calories 379.9 calories, Carbohydrate 37.3 g, Cholesterol 4.4 mg, Fat 17.2 g, Fiber 9.2 g, Protein 18.8 g, SaturatedFat 3.2 g, Sodium 1328 mg, Sugar 10.9 g

SPAGHETTI BOLOGNAISE

Spaghetti Bolognaise image

This extremely hearty sauce has a secret ingredient. (Not so much, now!!) This sauce clings to pasta, unlike many others that leave a puddle of juice on the bottom of your plate when you are done. The vegetables are chopped finely, allowing them to stay with the pasta as you twirl it on your fork. My mother brought this recipe from England originally more than 50 years ago, but I have tweaked it over the last 35 years. It makes quite a large batch, but it freezes well too. I also use it for lasagne, and it is always a hit. I hope you enjoy it as much as I do!!

Provided by Cathie H.

Categories Spaghetti

Time 1h20m

Yield 8-12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb spaghetti, cooked
2 lbs ground beef, cooked and drained
3 garlic cloves, finely diced
2 large onions, finely diced
1 green pepper, finely diced
2 celery ribs, finely diced
1 lb mushroom, finely sliced
1/2 teaspoon chili flakes (optional)
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon pepper
2 bay leaves
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
2 (10 ounce) cans cream of chicken soup, undiluted (secret ingredient!)

Steps:

Brown and drain crumbles ground beef, return to large pot.
Add garlic, onion, green pepper, celery, mushrooms, and spices, saute 20 minutes.
Add remaining ingredients, and bring to a slow boil. Reduce heat to low, and simmer for about 20 minutes stirring often.
Ladle over a dish of your favorite pasta, or use as lasagne sauce.

Nutrition Facts : Calories 589.8, Fat 22.6, SaturatedFat 8.1, Cholesterol 82.8, Sodium 1053.9, Carbohydrate 62.6, Fiber 5.7, Sugar 10.4, Protein 34.5

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