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Simple Eats – Spaghetti alla Bolognese with Swedish Meatballs

Spaghetti alla Bolognese with meatballs

I love pasta! Incredibly easy as a one-meal dish and but yet, immensely gratifying!

Spaghetti alla Bolognese with meatballs

Ingredients (serves 2)

1 large onion, skinned and chopped coarsely

3-4 cloves of garlic, skinned and chopped coarsely

2-3 large tomatoes, deseeded and chopped coarsely

2 tablespoons of olive oil

1/2 packet of spaghetti (around 200-250 g)

1/2 kg of Ikea Swedish meat balls

Parlsey or any fresh herb of preference

1 bottle of Tomato purée (passata di pomodoro)

salt, pepper and sugar to taste

freshly grated parmesan cheese

finely chopped parsley

Spaghetti alla Bolognese with meatballs

Add olive oil into a hot pan, followed by the chopped onions. Stir-fry until  the onions go soft slightly and add in chopped garlic. Stir-fry until fragrant and finally, add in the chopped tomatoes. Add salt and pepper to taste. The salt would also cause the tomatoes to undergo osmosis resulting in all the ingredients braising in the sweet juices that ooze out from the tomatoes. Keep the flame low when the tomatoes began to “sweat” .

Spaghetti alla Bolognese with meatballs

After around 5 min (I did not keep track of time but rather, cooked based on my intuition, which I’m sure a lot of you do likewise)., pour in the bottle of passata di pomodoro。Rinse out the remnants of the bottle by filling it with 1/2 a bottle of water and giving  it a good shake before emptying the contents onto the puree. Mix everything under well incorporated.

Spaghetti alla Bolognese with meatballs

As the ragu thickens, throw in minced beef or pork if you are making traditional Pasta alla Bolognese. But I have a bag of Swedish Meatballs from Ikea, which we absolutely love to eat. Apart from how its served with steamed vegetables and lingoberry sauce in Ikea, we find it an excellent choice for the italiano-amaerican version of Spaghetti Bolognese which uses meatballs as well. For 2 persons, I would say somewhere between a-third to half of the 1 kg packet should suffice. 🙂

Allow the sauce to simmer gently for 10 mins or so. Add more water if the sauce thickens too much in the process. I cook using a pot with non-stick coating but if stainless steel pots are used, stir the contents regularly to prevent the onions from sticking to the base and charring. Do not use aluminium pots as the metal would leach in the acidity of the ragu sauce.

After 10 mins, turn off the heat and replace the lid. Allow the contents to sit for at least 1/2 a day for the flavours to develop. Overnight would be best!

Spaghetti alla Bolognese with meatballs

To serve, cook your favorite pasta until al dente and drizzle generously with the ragu sauce. Garnish with grated parmesan and finely chopped parsley.

Spaghetti alla Bolognese with meatballs

Waste no time in digging in!

Spaghetti alla Bolognese with meatballs

Spaghetti alla Bolognese with meatballs

Spaghetti alla Bolognese with meatballs


13 responses

  1. Alan, you did it AGAIN my friend. While going through your pasta photos, I heard my stomach growling! I LOVE pasta in most kind of preparation except for those that call for parmesan cheese. My Quay Lo said I am a Kampung Chinese girl. Even after being a Quay Po for 15 years, I still cannot survive on Western food alone. I need my rice and my chillis. When we went to Rome for vacation, I practically survived on pasta with lots of pepperoncini. Your pasta reminds me of the little family restaurant I had my dinner most of my evenings. I always ordered their pasta with extra chillis. One evening the boss of the restaurant was very curious to know who is this little Chinese woman who comes so often and only eat pasta with lots of chillis and he came to say hello to me and gave me a hug! He was a very nice and friendly fellow. LOL! Your pasta looks VERY delicious and I have to say it looks better than what I had in most Italian restaurants where I have been to. TWO THUMBS UP!

    April 12, 2011 at 8:27 am

  2. firebirdie

    Hi Veronica!
    I would gladly trade places with to go Rome and taste all that wonderful Italian food! Not sure if Stitch would enjoy my company though. whahaha…

    it took a while for parmesan to grow on me as well! When I took my first whiff of that stuff, it smelled like baby puke to me! Then I gradually learnt to like it! But I still can’t stand the sight and smell of blue cheeses though… really quite an acquired taste!

    April 12, 2011 at 2:03 pm

  3. yummy pasta! cook this for our gathering next time minus the beef balls!

    April 12, 2011 at 2:44 pm

  4. i’ve been searching for something to eat just now and i just found a packet of twisties cheese and am munching now. I wish i cld just throw away mine and have your pasta instead. delicious..slurp!!

    April 12, 2011 at 10:29 pm

  5. man, looking at your pasta is making me salivate! haha

    April 12, 2011 at 11:43 pm

  6. firebirdie

    jess: sure! can easily substitute with chicken i guess. but my personal preference is still a red meat though :p

    lena: thanks! hahaha its quite an easy recipe to whip up!

    sotong: thanks!

    April 13, 2011 at 10:59 am

  7. OH MY!

    I feel like ditching my vongole idea today for this! Looks absolutely inviting!

    April 13, 2011 at 3:43 pm

  8. firebirdie

    Hi Sherie! Thanks for dropping by! vongole is one of my favorite pastas incidentally! love the sweetness that’s teased out from the clams!

    April 14, 2011 at 12:44 am

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