Spaghetti Bolognese

17 Oct

(serves 1) 
This is the quintissential Italian dish that is ironically seldom found in Italy, and also the perfect rush food. You pre-make the sauce and freeze it and when the time comes, boil the pasta and reheat the sauce. But you can go one step further and serve the perfect spaghetti bolognese. Here’s how…. 
p.s. this is for one serving, so you can scale it up to any number of servings easily.
  1. Bolognese Sauce (1 cup)
  2. Spaghetti (63g)
  3. Cheddar Singles (1)
  4. Butter 
  5. Parsley Flakes
  6. Sherry (1t)


  1. OK, first I am going to assume you have already made the bolognese sauce ahead of time (my Bolognese Sauce Recipe is here ). If not, make the sauce first.
  2. Half fill a large pot with water and heat to a boil with a pinch of salt and a knob of butter. When it is boiling (and not a second before) put your spaghetti in. Dried pasta comes in packs of 500g and these make 8 servings, so that’s why I have a funny quanity like 63g. The spaghetti is long, hard and brittle and it can’t fit in the pot in one go. Hold your pasta in a bunch and wet one end in the boiling water first, then put the other end in. This helps the pasta cook evenly.
  3. Cook until the pasta is al dente (i.e. slightly hard), keeping in mind it will continue to soften even after it is strained. Some people advocate flushing in cold water to stop the cooking process but I normally just compensate by cooking the pasta a tad less. I don’t really like the pasta to get cold.
  4. While the pasta is cooking, you should heat up your sauce in a saucepan.  Add 1t of sherry and 1 slice of processed cheese to enhance flavour. The singles are perfect for this purpose as their  inferiority to good cheese allows them to melt easily into the sauce. This is the one step that will make your spaghetti bolognese special.
  5. Arrange the spaghetti on your serving plate, mix in a second knob of butter and sprinkle in some parsley flakes. That little bit of green makes all the difference in presentation.
  6. Finish off by spooning the sauce onto the centre of the pasta in a circle. At the dining table itself, coarse grate a generous amount of Parmigiano-Reggiano over the entire plate.
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Posted by on October 17, 2009 in Italian, Main Courses, Pasta


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