Foodie Friday | Spaghetti Bolognese

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Spaghetti Bolognese was the very first thing I ever cooked and my Dad taught me! I was about 10 or 11 and he kept an eye out and helped me cook my very first own meal for the family, I don’t think this was a particularly good Spaghetti Bolognese but over the years I’ve absorbed some hints and tips and I still change my recipe every so often when I see something I can add, but I think I’ve mastered the perfect one.  My family loves it, especially my youngest brother, he is really fond of this one!

So here is my own Spaghetti Bolognese recipe | Serves 4 -5


  • 1 Onion, Chopped
  • 15 ml Coconut Oil – You can use regular oil or olive oil, I just really love cooking with coconut oil
  • 15 ml Butter
  • 1 tsp Parsley
  • 1 tsp Mixed Herbs (the Italian mixed herbs work really well)
  • 500 g Minced Beef
  • 1 Stock pot (Beef or Veg) – This is totally optional and I don’t always use one but it adds a lot of depth to the flavour
  • 5 Tomatoes, peeled and diced – You can use 1 can of tomatoes as well but I prefer using fresh peeled tomatoes, I can get the hibby jeebies if I see a curled up tomato skin in my food
  • 15 ml Sugar
  • 1 Small sachet tomato paste – If I don’t have I just add a glob of all gold tomato sauce
  • Salt & Pepper to Taste
  • a Small tub of Cream – Optional, the picture I’m adding to this recipe is one made without any cream
  • 2/3 Packet of  Spaghetti – You can use just about any pasta you want, we also love using fettuccine
  • Grated cheese of your choice


Brown the onion in the coconut oil and butter (I love combining these two, the butter adds a bit of extra flavour) Add your parsley and mixed herbs and then add the mince and brown as well, as soon as you don’t see pink anymore you can add your tomatoes, stock pot, sugar and tomato paste. Stir everything until well combined and put the lid on to simmer. Let it sit for about 15 minutes on low heat, stirring every so often to make sure it doesn’t burn. In the meantime you can cook your spaghetti per instruction on the packet. Remove the lid from your Bolognese sauce and let it simmer for about 10 more minutes, once your sauce is reduced to a thicker consistency you can remove it from the heat.

Serve your bolognese sauce over the spaghetti and top with cheese!

Spaghetti Bolognese, Foodie Friday | Spaghetti Bolognese, Absolutely Life
Spaghetti Bolognese, Foodie Friday | Spaghetti Bolognese, Absolutely Life

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I’m a South African Beauty, Lifestyle & Travel blogger and I’m currently finding myself in the Garden Route. A little town called Wilderness is home. I am a very proud dog mom, learning to love my curvy body and a 30 plus blogger.

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  1. Candice Petersen
    15/05/2015 / 11:25

    hmm this looks so yummy!


    • 15/05/2015 / 12:47

      it is, the sauce you can make in bulk Candice and then freeze 🙂

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