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.

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Spaghetti Bolognaise Recipe

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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 topside mince meat

• 1 chopped onion

• 1 clove garlic, crushed

• 1 teaspoon mixed herbs

• 1 tablespoon tomato paste

• salt

• pepper

• 15 ml cooking oil

• 50 ml red wine

• 100 ml hot water

• 5 ml flour

• 1 packet spaghetti, cooked

• 1 tablespoon 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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