Spaghetti Bolognese was a staple in the Redman household when I was growing up and I loved this dish. I feel like it was a typical British meal that most households would have, no? Interestingly though, I’ve never ordered it in a restuarant. I think that’s partly due because I always manage to get it on my chin but also it’s always best when you cook it at home yourself. Schwartz sent me their recipe mix to try out specifically for making a feast-sized spaghetti bolognese that serves four. We’re not a household of four so we reduced the amount of food we used to make it for the two of us. Here’s what I created!
Now I say created but it’s actually just bunging together a load of ingredients. That’s what makes this recipe mix so easy to use, you don’t need to worry about the herbs and flavours because it’s already in there ready to go. So it’s definitely a good cheat meal if you don’t fancy doing much or you’re in a family household where doing anything other than chopping is considered a luxury. I don’t know what that’s like yet as I don’t have children, but I will one day!
I chopped up all the ingredients needed for the meal but added in a few extras. The recipe mix states for beef, one onion, tinned tomotoes and mushrooms. I added a pepper in because it was reaching the end of it’s shelf life but then I also threw in some chorizo too for a bit of spice.
The instructions for making a ‘spag bol’ are pretty easy to follow. First you want to cook your beef with a drizzle of oil. I say drizzle as the beef itself will create a lot of juice. You can choose to drain the liquid out after the meat has browned but I don’t. It’s too much hassle and everything eventually soaks up once I put the mushrooms. Brown off the meat and add the onions about half way through to soften. Once that’s all mixed in and bubbling away, I added the mushrooms. We went with Chestnut Mushrooms as these have a bit more flavour than your standard ones. Not everyone loves the texture of mushrooms but I love it, not so much in soup form though.
Once your mushrooms are in and have started to soften, pour in the tinned tomatoes and the recipe mix. Stir to combine and if it’s looking a little dry, then add in some water. I did at this point because we had a bit more meat.
Stir to combine everything together, stick the heat on low and let it bubble away while you do the spaghetti. The spaghetti I used was left overs from a food subscription we have each week, so it’s good to not have wasted it! I added in a few penne pasta to bulk it up slightly as this wasn’t enough.
The spaghetti takes ten minutes so I relaxed with a bit of Tik Tok scrolling while it all cooked. You can choose to put a lid over the top of the bolognese as that can spit when it’s bubbling away. I also threw in a few garlic bread slices to go with our meal as we’d just been to the gym so need a bit more substance to help with the amount of work we did. And it’s also good to soak up the sauce…
And there you have it. Bish bash bosh, real good nosh. The Schwartz recipe mix was really flavoursome and tasted just like the tinned sauces you’d get or if you’d made it from scratch with your own herbs. It’s an easy solution and it can save you money too. I loved how this turned out and it went down well with Sam too.
If you’re looking for a delicious dish that’s simple to make and a good staple for this time of year, then make sure you try the Schwartz recipe mix range. They have plenty of other options from one tray bakes to indians and even slow cooker mixes.
Like look how delicious this dish looks?! Thanks Schwartz for sending me this yummy recipe mix. Do you love Spaghetti Bolognese? Let me know in the comments below.
*Disclaimer – This is a collaborative post with Schwartz. All words are my own.
