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Halloween Spaghetti Bolognese

Halloween Spaghetti Bolognese. It's a creation that transcends borders, bringing comfort, satisfaction, and a touch of elegance to every plate it graces.

The adventure begins with the holy trinity of Italian cuisine: onions, carrots, and celery, sautéed to aromatic perfection. Ground meat, often a blend of beef and pork, is added with care, creating a rich and hearty sauce. Tomatoes, that quintessential Italian ingredient, join the party along with a splash of red wine. This symphony of flavours simmers gently, each element playing its part, until a velvety, soul-warming sauce emerges.

But this is not just a meal; it's a journey through time and tradition. It's a reminder that in the world of food, the classics endure. Each bite of Spaghetti Bolognese is a salute to the art of slow cooking and the power of food to bring people together.

As I savour this dish, I'm reminded that food transcends borders, that a shared plate can bridge cultural gaps, and that sometimes the most profound experiences occur around the dinner table.

So, let's don our aprons, raise our forks, and embark on a culinary journey that bridges the gap between culinary finesse and halloween fun.

Halloween Spaghetti Bolognese Recipe for 4 People


- 12 seedless black olives

- 4 large buffalo mozzarella

- 12 ounces (340g) spaghetti

- 1 pound (450g) ground beef (or a mix of beef and pork)

- 1 onion, finely chopped

- 2 carrots, finely chopped

- 2 celery stalks, finely chopped

- 2 cloves garlic, minced

- 1 can (14 ounces) crushed tomatoes

- 1/2 cup red wine

- 2 tablespoons tomato paste

- 1/2 cup milk

- Salt and black pepper, to taste

- Fresh basil leaves, for garnish

- Grated Parmesan cheese, for serving

Preparation Time:

- Approximately 15 minutes

- Cooking time: 1.5 to 2 hours


1. In a large, heavy-bottomed pot, heat some olive oil over medium heat. Add the finely chopped onion, carrots, and celery. Sauté until the vegetables are soft and aromatic.

2. Add the minced garlic and sauté for an additional minute.

3. Increase the heat to medium-high, add the ground meat, and cook until it's browned and crumbly. Make sure to break up any clumps with a spoon.

4. Pour in the red wine and let it simmer for a few minutes, allowing the alcohol to cook off.

5. Stir in the tomato paste, crushed tomatoes, and milk. Season with salt and black pepper. Lower the heat and let the sauce simmer, partially covered, for 1.5 to 2 hours, stirring occasionally.

6. While the sauce is simmering, cook the spaghetti according to the package instructions. Drain when al dente.

7. Serve the Spaghetti Bolognese with the sauce spooned generously over the pasta. Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese.

Suggested Side Dishes:

- A simple mixed green salad with a balsamic vinaigrette

- Garlic bread or a crusty baguette for sopping up the sauce

- Steamed or roasted vegetables for a healthy side

Equipment Needed:

- Large, heavy-bottomed pot for making the sauce

- Large pot for boiling spaghetti

- A wooden spoon or spatula for stirring

Commonly Made Mistakes and Points of Care:

1. Slow Simmer: The magic of Bolognese is in the slow simmer. Don't rush this step; allow the flavours to meld over time.

2. Meat Browning: Ensure the meat is fully browned for the best flavour. Break up clumps with a spoon.

3. Red Wine: The wine adds depth; let it simmer to cook off the alcohol and intensify the flavour.

4. Seasoning: Taste and adjust the seasoning as needed.

5. Milk Addition: The milk adds creaminess; don't skip this step.

6. Parmesan Cheese: A generous sprinkle of Parmesan adds depth and richness to the dish.

Spaghetti Bolognese is a journey through the traditions of Italy, a testament to the art of slow cooking, and a celebration of the universal appeal of comfort food. Savour the rich, meaty sauce and the perfectly cooked pasta, and toast to the enduring beauty of classic dishes. Buon appetito!

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