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Fancy Spaghetti Bolognaise

25 Minutes
20 Minutes


  • 1 onion, chopped
  • 1 cup mushrooms, sliced
  • 1 tablespoon oil for frying
  • 2 cloves garlic, minced
  • 500g mince
  • 1 tablespoon lemon juice
  • 1 beef stock cube
  • 1/2 cup water
  • 3 tablespoons tomato paste
  • 2 tomatoes, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon thyme
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rosemary
  • 500g spaghetti, uncooked
  • For the Cheese Sauce
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 2 cups milk (Dewfresh)
  • 1 /2 teaspoon salt
  • 1 cup cheddar cheese, grated
  • For the topping
  • 1 cup cheddar cheese, grated
  • 1 tablespoon fresh parsley, coarsely chopped
  1. Fry the onion and mushrooms in the cooking oil until soft and nicely browned. Add the garlic and cook for 1 minute.
  2. Add the mince and cook for 2-3 minutes to seal it. Once it has a nice brown colour, add the lemon juice, stock cube, water, tomato paste, tomatoes, salt, rosemary, thyme and oregano
  3. Stir and allow to simmer for 5-10 minutes or until the liquid has reduced.
  4. In the meantime, cook the pasta in a pot of boiling water until cooked yet still firm (al dente). Strain and set aside.
  5. To make the cheese sauce, place the butter in a saucepan over medium heat and allow to melt. Stir in the flour and cook for 1-2 minutes.
  6. Take the pan off the heat and add the milk in little by little, stirring after each addition to get a smooth sauce.
  7. Return the pan to the heat and simmer gently for 6-8 minutes to allow the sauce to thicken. Stir continuously in a figure of 8. Take the sauce off the heat, add the salt and cheddar cheese and stir to combine.
  8. In a medium-sized casserole dish, place the spaghetti on the bottom, add the mince on top of that, and then pour the cheese sauce over the mince. Sprinkle 1 cup of cheddar cheese over the sauce, sprinkle with fresh parsley and place under the grill for 4-5 minutes until the cheese has melted and turned crispy and golden.

Author: Just Easy Recipes

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