|Add the first review|
About this recipe: Spaghetti Bolognese was one of the first recipes I was ever taught to cook by my mum. Since, I've always liked to add various ingredients, spices and condiments to add a depth to the flavour of the dish. My most recent twist is going to be adding maple syrup! This is my general recipe (excluding the maple syrup at this point...if you wish to try it, add 2 tablespoons) which I've always found to be popular among friends and guests, and is very comforting. This recipe also creates large portions in a relatively short time, and can therefore be refrigerated and eaten over a few days or frozen for future meals. You can use Dolmio's® Bolognese sauces (which I am guilty of using when I'm feeling lazy!), or you can use tinned cherry tomatoes (I find cherry tomatoes are the most flavoursome and sweetest to use) and herbs and spices to create the sauce. Note, with the Dolmio® sauces, you may find you do not need as many extra herbs and spices; I always add in extra either way!
You may well find that simmering for longer i.e. slow cooking (2 hours I find as opposed to 45 minutes) that it tastes more complex. This is fine and for the most part is how I prefer to do it, but for time saving, I chose to put up my 'quicker version'.