Spaghetti Bolognese
Spaghetti Bolognese
Made With Our Original Tikka Masala
SERVES 2-3
5 MINS PREP
30 MINS COOK
Spaghetti Bolognese is an easy family meal that everyone loves. This ragu-style spiced version takes it to delicious new heights. A real crowd pleaser!
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Tailored to Taste
Our Original Tikka Masala makes the most delicious ragu-style Bolognese sauce. Maybe it is the really delicious Indian tomatoes and the subtle spicing which lifts the sauce. Either way, we love it so much we wanted to share it! You can leave out the wine if you prefer, but the alcohol does cook off.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 150g dried spaghetti
- 1-2 tbsp. veg oil
- 250g minced beef or vegetarian mince
- ½ small onion, finely chopped
- 1 small carrot, finely chopped
- ½ celery stick, finely chopped
- 2 cloves garlic, finely chopped
- 2 ripe tomatoes, chopped
- 65ml red wine
- 1/2 beef stock cube or vegetable cube for a vegetarian dish
- Seasoning to taste
- Parmesan cheese to serve
Method
- Heat the oil in a medium sized saucepan. Add the onion, carrots, celery and a small pinch of salt and cook until softened and turning golden at the edges.
- Add the garlic and cook for another minute before adding the beef or veggie mince. Cook until well browned (the veggie mince does not need to be browned).
- Add the wine and simmer until reduced completely. Add the chopped tomatoes and cook for 5-6 minutes.
- Add the Tikka Masala sauces from the two pouches (save the whole spices for another cook, but you can add the chilli for added heat if you want). Crumble in the stock cube and stir well to mix. Add a good splash of water. Simmer for 15 minutes, stirring occasionally or until the sauce is creamy and the meat is cooked. If using the veggie mince, it only needs 10 minutes. Taste and adjust seasoning to taste.
- Meanwhile, cook the spaghetti one minute less than the packet instructions say. Add to the Bolognese sauce and stir it in. Let it cook for an extra minute until the sauce clings to the pasta - or until cooked to your liking.
- Serve hot with the parmesan.
Tailored to Taste
Our Original Tikka Masala makes the most delicious ragu-style Bolognese sauce. Maybe it is the really delicious Indian tomatoes and the subtle spicing which lifts the sauce. Either way, we love it so much we wanted to share it! You can leave out the wine if you prefer, but the alcohol does cook off.
Ingredients
- 1 pack of The Spice Tailor Original Tikka Masala
- 150g dried spaghetti
- 1-2 tbsp. veg oil
- 250g minced beef or vegetarian mince
- ½ small onion, finely chopped
- 1 small carrot, finely chopped
- ½ celery stick, finely chopped
- 2 cloves garlic, finely chopped
- 2 ripe tomatoes, chopped
- 65ml red wine
- 1/2 beef stock cube or vegetable cube for a vegetarian dish
- Seasoning to taste
- Parmesan cheese to serve
Method
- Heat the oil in a medium sized saucepan. Add the onion, carrots, celery and a small pinch of salt and cook until softened and turning golden at the edges.
- Add the garlic and cook for another minute before adding the beef or veggie mince. Cook until well browned (the veggie mince does not need to be browned).
- Add the wine and simmer until reduced completely. Add the chopped tomatoes and cook for 5-6 minutes.
- Add the Tikka Masala sauces from the two pouches (save the whole spices for another cook, but you can add the chilli for added heat if you want). Crumble in the stock cube and stir well to mix. Add a good splash of water. Simmer for 15 minutes, stirring occasionally or until the sauce is creamy and the meat is cooked. If using the veggie mince, it only needs 10 minutes. Taste and adjust seasoning to taste.
- Meanwhile, cook the spaghetti one minute less than the packet instructions say. Add to the Bolognese sauce and stir it in. Let it cook for an extra minute until the sauce clings to the pasta - or until cooked to your liking.
- Serve hot with the parmesan.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Original Tikka Masala
Some flavours combinations are classics for a reason. The combination of intense tomato flavour mellowed with a little creaminess and reincarnated in India with some subtle spicing and flavours, is what makes this dish one of Britain’s favourites. It certainly gets our vote at least once a fortnight!
There are rumours that chicken tikka masala came to life when diners asked a local Indian chef for some sauce to go with their tandoori chicken tikka pieces. The chef added a standard tomato masala and some cream and created this delicious new dish. Despite Indian food moving towards regionality over the last 2o years, it remains one of our preferred curries!
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Restaurant quality meals in minutes
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Explore the world through flavour today
