Baked spaghetti bolognaise recipe by Louis Strydom paired with Ernie Els Big Easy wine.
Ingredients
25 ml olive oil
1 onion, finely chopped
1 clove garlic, crushed
125 g button mushrooms, chopped
250 g beef mince
1I x 410 g tin tomato and onion mix
1 x 400 g bottle Ina Paarman's Beef Bolognaise pasta sauce
10 ml white sugar
salt and freshly ground black pepper
500 g spaghetti, cooked al dente
250 g Cheddar cheese, grated
Recipe
Serves 4-6
Heat the oil in a large saucepan, add the onion and garlic and fry gently until translucent.
Add the mushrooms and fry until tender. Add the beef mince, using a fork to break up any clumps. Add the tomato and onion mix, bolognaise sauce, sugar and salt, and pepper. Cook over medium heat until the mince is cooked through. Place the bolognaise mixture into a deep, ovenproof serving dish, add cooked spaghetti and mix thoroughly. Sprinkle grated cheese on top. Place under a preheated grill until the cheese has melted. ('lt's the grilling that does it!')
Serve with freshly baked ciabatta and a sprig of Rosa tomatoes.
Wine Pairing
Ernie Els Big Easy
Cook’s Note
'Spaghetti bolognaise is an easy, enjoyable, relaxing meal; comfort food; so you want an easy-drinking wine to match.'