Extra Toppings for ‘egg-citing’ Spaghetti Bolognaise

Good ol’ spaghetti bolognaise is a family favourite in many a home. It’s quick and easy to cook and you can jazz it up by adding a variety of extra toppings.

For example, you may like to serve it with a fried egg on top, topped with fresh parsley. Add a spoonful of sour cream and grated cheese for extra indulgence.

You also can add a potato, cut into small dice, to your bolognaise sauce to stretch the meat a little further and save on the pocket.

Spaghetti Bolognaise Recipe

5 from 1 vote

Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

10

minutes

Cooking time

30

minutes

Servings

6

Total time

40

minutes

A classic spaghetti bolognaise recipe served with a fried egg. Delicious!

Ingredients

• 1 kg 1 topside mince meat

• 1 1 chopped onion

• 1 clove 1 garlic, crushed

• 1 teaspoon 1 mixed herbs

• 1 tablespoon 1 tomato paste

• salt

• pepper

• 15 ml 15 cooking oil

• 50 ml 50 red wine

• 100 ml 100 hot water

• 5 ml 5 flour

• 1 packet 1 spaghetti, cooked

• 1 tablespoon 1 butter

• chopped fresh parsley

• 1 peeled and chopped potato (optional)

• 6 eggs

Method

• In a 2 litre pot, heat the oil. Fry the garlic, onion and spices.
• Add the mince meat. Season to taste. Cook the mince until brown. Add the tomato paste, red wine and water.
• Add the cubed potato. Simmer for 20 minutes on low heat. Add the flour to thicken the sauce if needed.
• Mix the fresh parley and butter with the cooked spaghetti.
• Fry the eggs and place one on top of each serving of spaghetti bolognaise.

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