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Motivated by disappointment of Spaghetti Bolognese served in a local chain restaurant (that also serves pizza), I decided to make my own tantalizing Spaghetti Bolognese at home last weekend. It has been ages since I cooked the last pasta. Nothing to fear and just do it, this is the motto I embraced to cook for my family a good Spaghetti Bolognese. Thanks to the internet, I managed to do a quick search before going to market, at least to verify the list of ingredient needed.

Ingredients:
200 g of minced lean pork (marinated with a pinch of salt and some pepper for 2 hours)
200 g of sliced chicken keel (marinated with salt, pepper and 1 table spoon of oyster sauce for 2 hours)
300 g (1 can) of Prego Spaghetti Sauce from Campbell's (Tomato, Basil, Garlic)
1 medium size Tomato (cubes/slices)
1 medium size Carrot (small cubes)
1/2 medium Capsicum (sliced)
1 bunch of Romaine Lettuce (Yau Mak)
1 large chopped onion
Half a bulb of chopped garlic
1 slice of cheddar cheese
2-3 table spoons of olive oil

Getting started
To prepare the Bolognese sauce:
1. Heat up the olive oil in a cooking pot. Add in the chopped garlic and onion. Stir and allow the aroma to float up.
2. Then, add in the marinated pork and chicken. Stir and cook until three quarter cooked.
3. Pour in the Prego spaghetti sauce.
4. Simmer the sauce with pork and chicken for 15-20 minutes.

5. Add in the sliced tomato and capsicum.

6. Continue simmering for 10 minutes.
7. Add in a slice of cheddar cheese, stir it well until it melts.

To prepare the spaghetti:
1. Boil a pot of water.
2. Throw in the spaghetti once the water is boiled.
3. Add in some salts and olive oil. Cook to perfection.

4. Dry the spaghetti and ready to serve toppled with Bolognese sauce.


Oh dear, we finished everything in the kitchen. It is yummy and we love it much! My Significant Other said I can consider running a spaghetti restaurant soon (I know you may need a bucket to puke!).

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