The Easiest Spaghetti Bolognese Recipe

Roniproter's picture

Sep. 12, 2014

A sweet, rich meat sauce is always a welcome treat in my home. My boys cant get enough of spaghetti and meatballs, but my husband and I tire of eating the same thing several days in a row. This is an easy way to reinvent leftover meatballs.


For sauce
Garlic 2 Clove (10 gm) , minced
Olive oil 1 Tablespoon
Thyme 1 Teaspoon
Meatballs 1/2 Pound , crumbled
Organic marinara sauce 12 Ounce
Water 4 Tablespoon
Cream 1 Tablespoon
For spaghetti
Spaghetti squash 1
Olive oil 1 Tablespoon
Parsley 2 Tablespoon (For Garnish)
Shredded parmesan 1/4 Cup (4 tbs) (For Garnish)



1. Preheat the oven to 350 F.


2. Drizzle olive oil over the squash and bake the squash in the oven for 45 minutes.

3. Once cold, shred with fork to get spaghetti. Keep it aside.

4. Saute garlic in olive oil in a pan. Season with thyme.

5. Microwave meatballs for 30 seconds and crumble them up. Add to the pan and stir it well.

6. Pour in the tomato sauce and mix it in. Put water in the sauce jar, rinse and drop to the sauce. Simmer it up.

7. Add a splash of cream to lift the flavors of the sauce.

8. Put some spaghetti squash on the plate and pour a laddle full of sauce on top.


9. Sprinkle some parsley and parmesan on top and serve warm.

Recipe Summary

Difficulty Level: Medium
Cook Time: 50 Minutes
Ready In: 50 Minutes
Servings: 3