Spaghetti Bolognese Easy




  • 500g lean ground meat like beef, turkey, chicken or lamb
  • 3 tbs olive oil
  • 1 cup chopped onion
  • 3 garlic cloves, minced (1 tbs)
  • 2 tbs tomato paste
  • 1/2 tsp dried oregano
  • Pinch crushed chilli flakes
  • 3/4 cup water, broth or dry red wine
  • 1/4 cup Cobra Chilli Garlic Habanero
  • 1 (400g) can crushed tomatoes
  • Salt and fresh ground black pepper
  • Handful fresh basil leaves, plus more for serving
  • 350g dried spaghetti



  1. Heat the oil in a large pot over medium-high heat.  Add the meat and cook until browned, about 8 minutes. As the meat cooks, use a wooden spoon to break it up into smaller crumbles.
  2. Add the onions and cook, stirring every once and a while, until softened, about 5 minutes.
  3. Stir in the garlic, tomato paste, oregano, and crushed chilli flakes and cook, stirring continuously for about 1 minute.
  4. Pour in the water and use a wooden spoon to scrape up any bits of meat or onion stuck to the bottom of the pot. Stir in the tomatoes, Cobra Chilli Garlic Habanero Sauce 3/4 tsp of salt, and a generous pinch of black pepper. Bring the sauce to a low simmer. Cook, uncovered, at a low simmer for 25 minutes. As it cooks, stir and taste the sauce a few times so you can adjust the seasoning accordingly.


  1. About 15 minutes before the sauce finishes cooking, bring a large pot of salted water to the boil, and then cook pasta according to package directions, but check for doneness a minute or two before the suggested cooking time.
  2. Take the sauce off of the heat, and then stir in the basil. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce. Toss again, and then serve with parmesan sprinkled on top.