Spaghetti bolognese is many people’s favourite dish. Homemade from scratch it is especially yummy. It is a bit more work than to just make it from a jar, but it’s so worth it. After all, if you make it from scratch you know exactly what you get – all healthy and wholesome.
This recipe has been a favourite in our family for years. Fresh carrots taste just as good as frozen grated carrots. Strained tomatoes can be replaced with the oven roasted tomato sauce, making the spaghetti bolognese even better. We like to serve it with fresh salad, organic corn and/or kidney beans.
- 1 lb ground beef (preferably grass-fed)
- 1 good sized onion (chopped)
- 1-2 garlic cloves
- 1 small carrot (finely grated)
- 700 ml - About 3 cups - strained tomatoes
- salt and pepper/paprika to taste
- fresh or dried basil
- 1 table spoon virgin pressed olive oil
- Fry the meat in the pan on medium high heat and break it into fine pieces while it is cooking.
- Add the chopped onions and a teaspoon of salt to the meat and fry them until the onions appear glassy.
- When the onions are done add pressed garlic and the shredded carrot.
- Fry for a bit, being careful not to burn it, and then add the tomatoes. Fry for another few minutes.
- Add the herbs, cover the pan with a lid, and let simmer on low heat for 10-15 minutes. During that time cook your favourite spaghetti pasta.