Hi there lovely people! So today I want to share something a little bit different than usual with you all... my very first recipe post! I've always loved reading food blogs, and have a collection of foodie blogs on bloglovin', so I thought I might as well give it a go.
Spaghetti bolognase has always been one of my favourite dishes to make, so when I cooked it up the other day for my brother and I, I decided to take a few photos of it to share in a weekly favourites or something. And when I was looking through my photos, I decided to dive right in and share my secret recipe for the best spag-bol you'll ever taste.
I'm not going to give you proportions for anything apart from the seasoning for the sauce, just because I think you'll all be able to judge how much you need depending on how many mouths you have to feed. I hope you enjoy this post, let me know what you think!
What you'll need...
Chopped Tomatoes - I used two cartons from Sainsburys which was already in the kitchen, but you can use pretty much anything.
Spaghetti Pasta - I can't actually remember what brand of pasta I used, but I think I got it from Tesco if I remember correctly?
Chicken Meatballs - I got my meatballs from the only place you can get meatballs, let's all be honest with ourselves here. You know it. IKEA.
Salt - Literally just a pinch. I have no clue where the salt is... Mum buys those kinda things haha
Cayenne Pepper - Again, I didn't use a lot of this, just a pinch between my finger and thumb. I got this one from Tesco, and it just gives a bit of warmth to the sauce
Hot & Spicy Seasoning - I used a bit more of this seasoning by Deluxe. I sprinkled about a two pence size on my palm before adding it to the sauce, and later sprinkled a tot more in. I also sprinkled a pinch on the meatballs before putting them in the oven to give it a bit more of a kick.
Coriander Leaf - This one was from Schwartz. I didn't actually intend on adding coriander leaf when I was making the sauce -I don't usually put it in- but I think it added a bit more depth to the flavour which was quite nice, but subtle.
Basil - Also by Schwartz. I don't actually know the measurements for this one since I did exactly what you shouldn't do when cooking; I put it straight in from the tube... whoops. I did use a lot of it though, not gonna lie!
This really isn't a mind-blowing, difficult recipe to follow, so I'm just going to talk you through it really roughly. It's simplicity is one of the reasons I love this recipe so much, and I know exactly how to get the seasoning just perfect for this one, which definitely helps.
I actually started off with the sauce, as the pasta and meatballs literally only take about 10-15 minutes to cook. I really don't have a lot to say to embellish the process to be honest... Literally all I did was put the chopped tomatoes in, added a bit of water in, and stirred in the seasoning, hoping for the best.
I then put the spaghetti in boiling water, and placed the meatballs on a metal oven tray, sprinkling them with the hot & spicy seasoning before putting them in the oven at 250 degrees- all while the sauce was simmering at a low heat. During the entire process, I didn't make any use of pot lids apart from when I was getting the water to boil for the pasta, so you could probably go without them.
I kept checking the meatballs regularly, and stirred the sauce while waiting, giving it a little taste every so often to see whether the seasoning needed adjusted. After about 13-15 minutes both the pasta and meatballs were well cooked, and the sauce was perfected.
I drained the pasta first, leaving the meatballs in the oven (with the oven switched off) and the sauce still simmering on a low heat. The pasta went on the plates first, followed by the sauce, and finally I took the meatballs out and carefully placed them on top of everything else.