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Ballymaloe Spaghetti Bolognese
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Servings
4 people
Ingredients
  • 300 g spaghetti
  • 430 g Irish beef mince
  • 1 (140gr) carrot peeled, diced- half inch dice
  • 120 g mushrooms chopped- half inch dice
  • 150 g courgette chopped (deseed if large)- half inch dice
  • 2 tbsp olive oil
  • 1 jar Ballymaloe Bolognese Sauce 400g
  • 2 oz of water
  • 8 g freshly grated Parmesan
Servings
4 people
Ingredients
  • 300 g spaghetti
  • 430 g Irish beef mince
  • 1 (140gr) carrot peeled, diced- half inch dice
  • 120 g mushrooms chopped- half inch dice
  • 150 g courgette chopped (deseed if large)- half inch dice
  • 2 tbsp olive oil
  • 1 jar Ballymaloe Bolognese Sauce 400g
  • 2 oz of water
  • 8 g freshly grated Parmesan
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Bring a large saucepan of water to the boil, add the salt and bring back to the boil then stir in the spaghetti, cook for 4 minutes. Take from the heat and leave the lid on and allow to sit for a further 4 minutes, taste to ensure it is cooked then drain and set aside.
  2. In a frying pan heat 1 tbsp of olive and crumble in the Irish beef mince. Cook off the mince fully and set aside.
  3. In a separate medium-sized saucepan, heat the other tbsp of olive oil and add in the diced carrot, mushroom and courgette, cover and sweat. Heat for ten minutes until the vegetables are cooked through.
  4. Add the cooked vegetables to the browned meat. Stir in the Ballymaloe Bolognese Sauce and bring to the boil then taste and adjust the seasoning with sea salt and freshly cracked black pepper.
  5. Take 4 warm plates and portion out the spaghetti then top each with the delicious tomato veg and mince sauce, sprinkle each with freshly grated parmesan and enjoy.
Categories: Dinner

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