Oi! Is spaghetti bolognese one of your favorite pasta dishes? It sure was my favorite growing up! "I mean, what's not to like?" (Yes, I'm quoting from Friends ;)) But seriously. Tomato sauce, good. Beef, good. Pasta, good! This particular spaghetti bolognese recipe is closer to what you'd be able to find at a cha chaan teng in Hong Kong. It's a pretty straightforward pasta dish that's quite simple to make.
3 small vine tomatoes, half of an onion, 5-6 cloves of garlic, half of a box of spaghetti. (A few other things: 1 small can of tomato paste, some worcestershire sauce, salt & pepper, and a little bit of flour.)
I've tried bolognese sauce with other kinds of pasta before but spaghetti is the perfect pair in my book. I love twirling the pasta and the sauce at once. It just feels more cohesive as a bite than eating bolognese sauce with small pieces of pasta.
If you got some grated parmesan (and a glass of wine), you're set! It's a perfect dinner to make during the week because it's super simple and doesn't take long.
- 5-6 cloves of garlic, minced
- 1/2 yellow onion, diced
- 3 small vine tomatoes, diced
- 1 lb ground beef
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp worcestershire sauce
- 2 tsp sugar
- 1 6-oz can of tomato paste
- 1/2 cup water
- 1 tbsp all-purposed flour
- 1 tbsp water
- 1/2 lb of spaghetti
Prep your ingredients by mincing the garlic, and dicing the onion and tomatoes. In a medium bowl, mix together tomato paste and 1/2 cup of water, set aside. In another small bowl, mix flour and 1tbsp of water, set aside. Boil a pot of water for the spaghetti.
In medium heat, cook minced garlic with 1 tbsp of olive oil until fragrant, about 20 seconds. Then add diced onion, and cook until onion becomes transparent. Transfer mixture to a bowl and set aside.
When hot water is ready, drop your spaghetti with some salt (I like to break the spaghetti in half). Let it cook until al dente, then drain.
Brown the ground beef, and spoon out the excess fat so the sauce doesn’t get too greasy.
Return the onion mixture to the pan with the beef, and season with salt and pepper, Worcestershire sauce, and sugar.
Add the diced tomatoes, and the water-downed tomato paste. Cook for another 5 minutes.
Lastly, stir in the flour mixture which would act as a binder for the sauce. Toss in the spaghetti (after it’s drained) and give it a good stir using a pair of tongs.
Plate, and sprinkle some grated parmesan if you have.