Spaghetti Bolognese


Idea to cook spaghetti Bolognese from the balance of tomato paste and tomato sauce that I used for lasagna. I also like the meat sauce from the lasagna recipe. With that, I cooked spaghetti Bolognese for lunch today.


The recipe is pretty similar to the lasagna meat sauce recipe. I changed the carrot with portabella mushroom.

The ingredients below are good for 6 serving.

Ingredients for Meat Sauce:

  • 2 tbsp oil
  • 6 portabella mushroom, cut into pieces
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 600 g minced meat (chicken, beef or pork) – roughly 100g for each serving
  • 4 tomatoes, cut into pieces
  • 100 g tomato paste
  • 1/2 can (200 g) tomato sauce
  • 1 tbsp white sugar
  • 2 dried basil leaves
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1/2 tbsp salt
  • 1/4 tsp ground black pepper
  • 2 tbsp chopped fresh parsley (best herbs for pasta in tomato sauces are parsley, basil, oregano, bay leaves and marjoram).
  • Pasta (per serving: 75 to 100 grams)



  1. In a pot, pour oil and cook mushroom, onion and garlic over medium heat until soft.
  2. Add in meat and cook until well browned.
  3. Stir in tomatoes, tomato paste and tomato sauce.
  4. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper and parsley.
  5. Simmer covered for about 1.5 hours. Stirring occasionally.
  6. Bring a large pot of lightly salted water to a rolling boil.
  7. Add in pasta. Bring the water back to rolling boil before start counting cooking time to as indicated on pasta packaging.
  8. Drain pasta and transfer to serving plate.
  9. Scoop meat sauce over pasta and serve immediately.


We all love to eat Spaghetti Bolognese. Jared likes it even more to eat the pasta that left to rest overnight.