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All praise spaghetti bolognaise

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I’m not quite sure whether it is the sight of this dish or its aroma that is more alluring, but my mother’s spaghetti bolognaise ranks among the best in the world – second only to one prepared for me in a restaurant in Nice in 1978 in a copper pan with stalks of rosemary.


4 finely chopped onions

4 cloves of garlic

6 chopped tomatoes (skins off)

Add ½ tin tomato puree or 1 tin chopped tomatoes

2 T tomato paste

½ chicken cube

1 tsp thyme

1 tsp oregano

450g minced meat

Salt and freshly ground black pepper to taste


Sweat in olive oil

Add browned minced meat (beef mince browned in a little olive oil). Simmer for about two hours. Serve over spaghetti with chopped parsley or chives.


Alison Goldberg is the former property editor of Business Day (1985) and the Financial Mail (1991-99). In 1995 she won the Sanlam Financial Journalist of the Year Award. She has edited such titles as National Constructor and The Miner in Australia and has freelanced for The Star, The South African Jewish Report and The Jerusalem Post.

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