Thanks to Kelly Quinn from Lancashire, England for this delicious recipe, which includes ingredients from her garden!
One of my easy go to recipes has to be spaghetti bolognese. It’s so quick and easy to rustle up and is a real comfort food on a cold day in the UK!
I love growing fresh vegetables and herbs and always have to hand some fresh basil.
Spaghetti is so versatile, you add what you like to it.
The ingredients below are what I use, but you can always add mushrooms and carrots too (I’m personally not a fan of mushrooms so I omit them. But please feel free to play with the recipe and make it to your liking!)
When I first started growing herbs, I didn’t realise just how much water they need! They always died after a couple of days. I now plant them in the garden in summer and bring them into the kitchen in winter!
I’m very much a novice gardener and only grow a few plants. I do love to grow peppers, courgette and strawberries though!
Spaghetti bolognese (serves 4)
Ingredients:
- 300g frozen meat free mince or 500g lean mince beef
- 400g tin chopped tomatoes/500g passata
- 1 red bell pepper (Diced)
- 1/2 yellow bell pepper (Diced)
- 1/2 green bell pepper (diced)
- 1/2 courgette (Diced)
- 1 red Or white onion finely chopped
- 2-3 cloves garlic (depending on your taste)
- A squeeze of tomato purée
- Pinch of nutmeg
- Pinch of marjoram
- A handful of fresh chopped oregano or 1tsp of dried
- 4-5 leaves fresh basil torn or 1tsp dried
- 1 Tbs olive oil
- Handful of dried spaghetti
Method:
Boil a pan of water and add the spaghetti.
Heat the oil in the pan. If you are using meat, add the onion and garlic now and cook for 3-4 minutes until soft. Add the mince and brown. Add the rest of the vegetables and cook for a further 3 minutes.
If using vegetarian mince, add onion and vegetables, and cook for 3-4 minutes to soften. Add the garlic at this point cook for a further minute. Add the meat free mince and cook for 3 minutes.
For both versions: Add in the The dried herds (reserving fresh ones for later)
Add the tomatoes, purée and stir. Turn down to a low heat and cook for 15 minutes stirring occasionally. With 2 minutes to go, add in the fresh herbs and stir.
Drain the cooked spaghetti and serve into a warmed dish. Heap the bolognese sauce on top and add fresh grated Parmesan (or vegetarian/vegan alternative). Serve with fresh baked garlic bread.
TIP – make your own garlic or herb bread using your own butter blend with garden-fresh herbs. Follow this simple recipe from Maggie Beer https://maggiebeerfoundation.org.au/recipes/maggies-herb-butter/
Thanks so much Kelly for sharing your delicious recipe!
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