I'm pretty sure most people can make spaghetti bolognese, right?
Whether it's home made or from a jar, I'm almost certain it forms a staple part of most of us Brits' cooking repertoire and is one of the first things we learn to cook. I'm guessing for most people it's quite a nostalgic dish, surrounded by history and stories, as different variations get passed through the generations.
This is certainly the case for me anyway.
It was one of the first dishes we made in food technology (catchy name!) classes at school, and credit to my teacher, she worked a miracle and I ended up making spaghetti bolognese that was better than my Mums!
So much so that my family has replaced my mums and used this recipe ever since.
This is the brilliance of Italian food.
It's a perfect match for wine and sharing, which go hand in hand with telling stories and having fun! Whether it's big dishes of pasta, beautiful oven baked pizza or selections of cured meats. They're dishes that lend themselves to being “tucked in to” and everyone helping themselves.
Similar to Italy, Matt and I were in Sardinia a few years back and it was amazing just sitting in the restaurants and watching all the families come together and have fun with food.
I'm pretty sure nobody sat in the same chair for more than 10 minutes as they moved around the table talking to each other (pinching each other's wine!) and sharing all the food they'd ordered.
Great fun!
This is what cooking dishes like spaghetti bolognese always remind me of.
Sadly, a few years after I left school, my food technology teacher passed away, so this post is dedicated to her.
'Spag Bol' recipe - Spaghetti Bolognese
Ingredients
- 2 tins chopped tomatoes
- 1 beef stock cube
- 2 cloves garlic
- 2 teaspoons oregano
- 1 cooking onion
- 500 g good quality beef mince
- 1 tablespoon tomato puree
- 1 large pinch salt and pepper
- grated parmesan to serve
- 125 g spaghtti per person
- 2 tablespoons olive oil
- 1 green pepper
- 1 red pepper
Instructions
- Heat the olive oil in a large saucepan on a medium heat, add the mince and the beef stock cube and brown the mince.
- Dice the onion, and add to the mince.
- Slice the mushrooms and peppers finely, and add to the saucepan. Cook until softened.
- Mix in the tomato puree and oregano.
- Add the two tins of tomato puree and simmer on a low heat for roughly 30 minutes.
- Cook the pasta as per packet instructions and drain loosely. ( I prefer not to use a colander, so there is a little water still left in the bottom of the pan). Add to the sauce and mix well, so all the spaghetti strands are coated.
- Serve with grated Parmesan.
More sentimental recipes from fellow bloggers include:
Vegetarian Sheperds Pie from the lovely Tin and Thyme blog. Using elements of her Granny's recipe, and continuing her legacy.
And everyone needs a good Proper Chips recipe. Luckily Tracey from Not Easy Being Greedy remembers some of her Grandfathers top tips.
This lovely recipe from Ceri at Natural Kitchen Adventures is a particularly bitter sweet story of her Mums Welshcakes (Gluten Free). Being Welsh myself it resonates with me, and the little Welsh habits we have.
Last but not least is this Shortbread recipe from the fabulous Foodiequine. You can't beat simple, reliable recipes passed down by our Grandparents, in this case her Granny.
Making your recipe from school is a real accolade for your teacher. Bring cooking back to schools I say. I grew up with lentil spaghetti bolognese and it was one of my favourites. Haven't made it for years.
Can't beat a good spaghetti bolognese, I make it so often!
Can't beat a good spag bol! How lovely that you learned the recipe at school.
Everyone has their own recipe for spag bol and you've just reminded me I haven't made it in ages! Perhaps the next time I'll use your recipe; I may even change over permanently if it's REALLY good...
Lovely - so nice to remember someone special through food. Thanks to linking to Grandad's chips!
Food manages to capture so many memories and emotions. Hand me down recipes are the best.
I love a good recipe with a memory, or one that has been handed down from generation to generation - that's how food should be shared! With plenty of stories! Spag bol a real favourite - I think it was the first thing I learned to cook!