My secret spaghetti bolognese recipe
Well not-so-secret anymore
Hey guys! I just shared my very special “secret” spaghetti bolognese recipe for the first time, in my latest YouTube video on my channel. I’ve been making this recipe since I was 7 years old (aka this is the original Liezl Jayne recipe: where it all began), so I thought it was time to share it on my blog and YouTube channel.
This is without doubt my favorite recipe ever – and I have made it too many times to count over the years. I’m very particular about how I like this recipe to be made (and for good reason, you’ll see if you watch the video below), so my family know better than to try take over and change the recipe!
This recipe is dairy, refined sugar and gluten free, and can be made plant-based too (as an easy alternative).
I hope you enjoy it as much as I do! Be sure to check out my video to see the whole process of making my signature dish!
Liezl Jayne XO
*400g extra lean (or lean) pure ground beef
2 cups chopped cherry tomatoes
2 cups sliced mushrooms (optional, but recommended)
1/2 – 1 onion (roughly 150-300g)
1/2 – 1 teaspoon cooking oil
4 Tablespoons pure tomato paste
juice from 1 lemon
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried basil
sea salt & cracked black pepper (to taste)
1/2 to 1 teaspoon onion or garlic powder (optional)
1/2 – 1 cup cooked brown rice spaghetti, wholegrain or gluten-free spaghetti (per serving)
fresh parsley or fresh basil leaves (optional)
dairy-free or regular cheese (grated, mature cheddar recommended)
*plant-based alternative: use 2 cans of drained black beans instead of the ground beef (smash the beans roughly with a fork and add in)
Chop the onion and sauté in a pan with oil until caramelized.
Slice the cherry tomatoes and mushrooms, and add to the pan (tomatoes first, mushrooms second).
Add the lemon juice, tomato paste, herb mix, sea salt & cracked black pepper to the pan and mix well.
Add the ground beef to the pan.
Simmer the bolognese on the stove for 20-30 minutes and stir consistently.
Serve each portion with 1/2 – 1 cup cooked brown rice spaghetti, and fresh parsley or basil (optional).
Top with grated dairy-free or regular cheese (optional, mature cheddar is recommended).
Eat and enjoy!
Made with love by Liezl Jayne xo
Recipe and photos by Liezl Jayne Strydom – for liezljayne.com