Friday, May 9, 2008

Spaghetti Bolognese & Garlic Bread

I have a guest blogger here today, my hubby, Mick with his favorite recipe, actually the only one he can make. I jest, he is a master on the grill, so will doubtless be performing a great many culinary feats over the summer. Take it away, Mick.

Le petit chef, practising his semaphore in the garden. Don't ask! :-)

Sometimes Jan’s going to be late home from a writers meeting. Maybe she’s busy in her office trying to get that project finished for a fast approaching deadline, or simply "cheesed off" of cooking and wanting a night off. At these times I can always rustle up a Spag Bol.

It’s the usual guy meal, I know, but I try to put a little extra imagination in there too, so it’s not just a plain sauce and pasta meal.

I’m always impressed when I watch my wife cook. She calmly strolls around the kitchen pulling the necessary ingredients from fridge and cupboards, while pans boil and simmer as required. Everything seems to come together at the right time. If I did it that way half the meal would be raw and the rest burnt to a cinder. Hey, I’m a bloke. I need a plan, written down with precise measurements and cooking times. All the necessary ingredients must be out, lined up and ready to use. But this dish is so easy even I can make it on the fly. And it’s pretty tasty too!

Come and visit with me at my gardening blog sometime, I'll put the kettle on, I might even be able to rustle up a biccy.

Spaghetti Bolognese and Garlic Bread

Serves 4


1 lb. ground sirloin
3 garlic cloves, finely chopped
1 onion, chopped
1 14½ ounce can whole tomatoes
2 tablespoons tomato paste
1 level teaspoon sugar
2 teaspoons chili powder
½ teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1 tablespoon fresh chopped oregano, (or 1 teaspoon dried)
Fresh ground black pepper, to taste
8 ounces spaghetti, cooked according to package directions
4 ounces mushrooms, quartered
4 tablespoons Parmesan cheese, shredded

Garlic Bread


½ a French loaf, cut in half lengthwise
5 garlic cloves, finely chopped
4 tablespoons unsalted butter, + about 2 teaspoons butter.


  • In a medium saucepan, over a medium-high heat, brown ground beef, stirring constantly to break up meat. (This is a dry-fry method). Drain any fat
  • Reduce heat to medium, add garlic to meat and sauté for 1 minute.
  • Add onion, and sauté for a further 4 minutes.
  • Add canned tomatoes, and break tomatoes in half.
  • Add tomato paste and stir into mixture.
  • Reduce heat to low, add chili powder, Tabasco and Worcestershire sauces, oregano, and black pepper, simmer for 20 minutes.

While sauce simmers prepare garlic bread.

  • Spread each half of French bread with approximately 2 teaspoons butter, and place on a foil covered baking sheet.
  • Melt 4 tablespoons of butter in a small saucepan over a medium-low heat. Add garlic, and sauté for 1 minute.
  • Spoon garlic butter evenly over bread, and set aside.
  • Heat broiler to high.
  • Cook spaghetti according to package directions, drain thoroughly and combine with sauce.
  • Place garlic bread under broiler for 2-3 minutes until bread is golden brown and toasty.

    Sprinkle shredded Parmesan atop the pasta and serve immediately.


Pam said...

You're lucky... my husband only cooks bean & cheese burritos. I'm sure it tasted as good as it looks.


Emiline said...

I'm going to go check out your blog, Mick. I need help with gardening.
My mom and dad are very good at it, though.

Sylvie said...

Guy meal or not, sometimes you just can't beat a good spagh bol!
Thanks for popping by my blog and leaving such a nice comment!