A generous helping of Bolognese sauce on a bed of spaghetti makes up the Italian delicacy of spaghetti Bolognese. This Bolognese sauce, also known as ‘spagetti ja jauhelihakastike’ in Finnish or simply spag bol in UK, is actually a tomato sauce cooked with ground meat. The meat is given company by an assortment of veggies like parsnip, carrots and celery to deliver substance to the sauce. The tomatoes add a teasing tanginess to the sauce which is embraced by the intense flavors of the spices to transform this pasta dish into an extravagant pleasure for your palate. A dash of grated cheese on top when serving adds the final touch of elegance to spaghetti Bolognese. One interesting fact about this Italian pasta is that unlike Bolognese sauce, spaghetti Bolognese does not belong to the cuisine of Bologna, an Italian region and has gained more fame beyond the borders of Italy. No matter where its root lies, it never disappoints us with its treasure house of flavors.
- ¾ pack spaghetti
- ½ kg ground chicken
- 6 garlic cloves
- 1 red onion, chopped
- ½ cup parmesan cheese, grated
- 4 mushrooms, diced
- 1 large capsicum
- 4 cups red tomato sauce
- 4 tbsp olive oil
- A dash of oregano
- Salt and pepper to taste
- ¼ cup parsley leaves, finely chopped
- Cook the spaghetti in salted water until it softens.
- Drain, toss with some oil and set aside.
- Sauté the minced meat in the remaining oil and cook until it turns brown.
- Add the onions and garlic until the former turns translucent.
- Throw in the capsicum and mushrooms.
- Season with oregano, salt and pepper to it and stir well to mix.
- Pour in the tomato sauce over it and sprinkle the parsley leaves into it.
- Cook for sometime over medium heat and then remove from flame.
- Pour it over a bed of spaghetti and top it up with grated parmesan cheese.
- Serve hot.