Spaghetti Bolognese is the only recipe in the house where I can afford to get really creative with the ingredients without the boys turning their nose up. I have tried adding Quorn, beef, chicken, turkey and even egg and so far they’ve all come out quite tasty and well-received.
On Tuesday evenings, my eldest has football lessons after school and so I only have half an hour or so to get a meal onto the table before the bedtime routine starts. It was a particularly disorganised week, as I had forgotten to meal plan and we had lots of visitors come over, so our supplies were lower than usual. All I had to hand were some tomatoes, spaghetti, spinach, and onions. I didn’t even have any meat left in the fridge/freezer. But, the good thing about one-pot meals is that it gives ingredients the opportunity to merge their flavours into one and bring everything out in one pot. So, I decided, with a little help from Martha Stewart’s one-pot pasta, to make a quick and easy, yet flavoursome, spaghetti that the boys would enjoy in abundance. I’ve changed the recipe up a bit, opting to add spinach instead of basil, paprika instead of red chilli flakes, a pinch of sugar to bring the onions out and make them sweeter, and 1 teaspoon of rock sea salt instead 2 teaspoons, which I thought was a bit too much and not needed.
The result is, very surprisingly, the best spaghetti that I have ever tasted – PERIOD! It may also be the easiest recipe that I have ever made in my entire life too. You have an entire spaghetti meal made for the family in just under 10 minutes and only using one pan, so less washing up too, which is brilliant!
For a meat injection, just add cooked meats or brown your chicken/meat in a frying pan first, making sure it has cooked through before adding the rest of your ingredients. For the vegans, I found tofu a great addition to the spaghetti. Just brown them first as you would the meat and then add the rest of the ingredients as stated below.
For a cheesy finish, just top the spaghetti with some grated Parmesan or Cheddar cheese when you’re ready to serve, so the cheese melts on top. Or, for the vegans amongst us (me now), Nutritional Yeast is awesome on top of this spaghetti.
Have you got 10 – 15 minutes? Let’s go, go, go!
- 12 ounces / 340 grams of spaghetti
- 12 ounces / 340 grams of cherry or grape tomatoes, quartered
- Large handful spinach
- 1 large onion thinly sliced
- 4 garlic cloves thinly sliced or 1 1/2 teaspoons of garlic granules/powder
- 2 tablespoons of olive oil
- 4 1/2 cups of boiling water
- 1 tsp sea salt - you can add an extra 1/2 tsp if you want your spaghetti to be saltier, but I don't think it's needed.
- pinch of black pepper
- 1/2 tsp paprika
- 1 tsp mixed herbs
- Pinch of sugar
- Break the spaghetti in half and add to the hot water in a large pan
- Add the onions, tomato, garlic, olive oil and seasoning.
- Cook on high with the water bubbling for around 9 minutes, occasionally stirring the spaghetti to loosen it up and mix in with the other ingredients.
- Add the spinach in at the last couple of minutes and mix well.
- Make sure to stir occasionally and, if you add more spaghetti, you would need to add more water too.
- You can also add cooked/browned meat to the pot and parmesan/cheddar on top for a cheesy finish.
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Price for ingredients via Tesco – £4.03 (as at 12 June 2016) Prices may vary after this date
Photos by Preston Perfect Photography