Thursday, February 5, 2015

Spagetti Bolognese

Manu Feildel is a French chefm who is a judge in My kitchen Rules . A show a bit like master chef but they have team of two, usually best friends , husband and wife  , sisters etc... they first  visit teams home where they serve a three course  meal in their instant restaurant. Then the couple at the bottom  after  all the dinners   is eliminated , then they are given bigger tasks each week and finally they win a certain  amount of money and stuff.
 I discovered this quite by accident while searching for a recipe on It was more of a advertisment of Cambell's beef stock. The pasta  was quite a winner with the boys , its best made with a  good meat,  you can even grind or finely chop up a nice piece of meat if you cant get good beef.

 Recipe : Spagetti with Beef bolognese recipe adapted from Manu Feildel's  Beef Bolognese recipe.

For 4 people

500g beef mince ( use good beef as its the star of the show )
1 medium sized onion, chopped
2 cloves garlic, chopped
1/2 a large carrot chopped
1 celery stick ( optional) chopped
1  can (400g)  peeled tomatoes
1 cup water
1 beef stock cube ( * if you have liquid stock dont add water  or use stock cube)
1/2 tsp dried chilli flakes ( or if you like more heat chop 1/4 piece of  scotch bonnet  or add a green chilli)
generous pinch of ground black pepper
finely chopped parsley ( optional)
grated parmesan cheese to serve ( optional)
olive oil
Spagetti  enough for 3-4 people

Cook spagetti in generously salted boiling water ( no oil!!) till aldente . Drain,  . While the pasta cooks , prepare the sauce.

Heat olive oil in  a large deep frying pan, soften the onion  and the garlic.  Once they soften,  add the beef, break it up  and let it cook dont touch  let it  browns a bit.

Now add the carrots and celery (if using ) , and the can of tomatoes. Break the tomatoes a bit and then finally add the  stock ( prepare it by dissolving the beef cube in 1 cup of of hot water. / or use liquid stock if available).

 I like to spice it up a bit by adding  chilli flakes and  generous pinch or two of ground black pepper.
( if you are a scotch bonnet lover like my mum add 1/4 piece of finely chopped bit of scotch bonnet chilli ).Let it cook uncovered for 15-20 minutes till the meat is cooked and the sauce thick.

Taste add salt to taste and  stir in finely chopped parsley. ( if  you dont have fresh parsley add 1/2 tsp of dried mixed herbs  when you add the tomatoes.)  Switch off .

I like to toss the spagetti into the sauce and serve. But you can go the traditional way by making a nest of spagetti  and  adding the sauce on top with a grating of parmesan cheese on top, if you like.

And as Manu Feildel says Bon Appetit!!


  1. Delicious and lovely looking spagetthi. Wonderfully prepared.

  2. Love it!!! Pasta with bolognese is one of my favourites :)

  3. Bolognese is a favourite in our house. This looks very tasty!

  4. A nice meal at its best... so flavorful...

  5. Hi Nammi,

    I didn't know that you are watching MKR at Maldives too. The latest season of MKR is showing now in Australia and I wonder which episodes are you watching now.

    This looks like a nice Manu's pasta recipe.



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