Spaghetti bolognese with chilli and thyme
5 minutes
1 hours 0 minutes
Serves: 4 adults
  • 450 g Beef Mince
  • 1 onion, diced
  • 1 tablespoon Schwartz dried thyme
  • 1 teaspoon (or more, as your taste dictates) Schwartz chilli powder
  • 275 ml (1 large glass) of red wine
  • 1 tablespoon of tomato puree
  • 1 tin chopped tomatoes
  • 2 tablespoons Olive oil
  • salt and pepper
  • 400 g Spaghetti
  • Freshly grated parmesan to serve

Let the onion sweat in the oil for a few minutes until soft. Add the mince and brown. Throw in the thyme and chilli and cook out for a minute or two. Now the tomato puree. And the red wine. Cook that off for a couple of minutes now. And finally the tinned toms. Season. Bring to the boil then simmer, lid on, for 1 hour. When it's 20 mins away from being ready, put a large pan of water on to boil. When boiling add the pasta and cook until al dente. Reserve half a mugful of pasta water and drain. Combine the pasta and sauce and toss well, adding a splash of the pasta water to avoid it going claggy. Serve with a drizzle of extra virgin olive oil and some parmesan.


Schedule this meal:

18 19 20 21 22 23 24
Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.