This recipe is not without a lack of flavour, and a twist of sweetness tops it off. This Spaghetti Bolognese Sauce With Blackberry Jam and Plum Sauce adds a difference to your pasta night.
Another family recipe that my mum cooked when I was growing up, and now I make it for my family.
I find it is a nice change to a standard bolognese sauce, and with just a hint of sweetness from the blackberry jam and plum sauce, it is the sauce my whole family asks for repeatedly.
It also works well in my Cheesy Weber Q Beef and Pork Lasagna if you want to try something different.
Which Blackberry Jam and Plum Sauce to choose
It does come down to personal preference and what is available to you at your local supermarket.
I use Cottee’s Blackberry Jam, and I usually would use IXL Plum Sauce. But it saddens me that I could not buy it at my local supermarket anymore.
However, I tried it with Ayam Plum Sauce which is in the international foods aisle. And it didn’t affect the flavour too much, which I was happy with.
So if you are in a position where you are unable to purchase the brands that I have mentioned, use ones you are familiar with or try different brands until you find what works best.
The key is you only want a hit of sweetness added to the sauce, not for it to be overly sweet.
How to make Spaghetti Bolognese Sauce With Blackberry Jam and Plum Sauce
A super easy recipe; all you require is a large pot for your sauce and one for your spaghetti.
- Brown Onion
- Garlic Cloves
- Bolognese Mince
- Crushed Tomatoes
- liquid beef stock or broth
- Blackberry Jam
- Plum Sauce
- Tomato Paste
- Dried Italian Herbs
- Bay Leaves
- Salt and Pepper
- Beef Stockcube
- Olive Oil
Finely dice your onion and garlic cloves.
Add the olive oil to a large pot, along with the onion and garlic. Saute until tender and fragent.
Add the mince and brown while using the back of a wooden spoon to break up the mince meat.
Note: if you do not have bolognese mince, use 500g beef and 500g pork. Or just all beef mince.
When the mince is browned, add the crushed tomatoes and stir through. Then add the liquid beef stock, blackberry jam, plum sauce, Tomato Paste, Dried Italian Herbs, and Beef Stockcube.
Add the bay leaves, salt and pepper and gently stir, so the bay leaves do not break up. Then put on the lid and simmer for 30 minutes.
At this point, be sure to taste the sauce and add more salt and pepper to taste, if needed.
After 30 minutes, remove the lid and continue simmering for another 30 minutes, stirring from time to time.
You can continue to simmer longer if you choose to reduce more of the liquid.
Cook the spaghetti as directed on the packet.
Serve the Bolognese sauce over cooked spaghetti or another pasta of your choice. Or, if you prefer, you can stir the spaghetti through the sauce.
Side options for Spaghetti Bolognese Sauce With Blackberry Jam and Plum Sauce:
- Steak style chips
- Cheesy Weber Q Garlic Bread
- Soft Homemade Mini Dinner Rolls
- Homemade Potato Salad with Egg and Bacon
Can Spaghetti Bolognese Sauce be made ahead of time?
You can most definitely make the Bolognese sauce ahead of time.
The Bolognese sauce can be stored in the refrigerator for up to four days or up to 3 months in the freezer.
To reheat, slowly warm the sauce over medium-low heat while stirring.
If you have frozen the sauce, make sure you thaw out the sauce first before warming it.
Using a slow cooker to make the spaghetti bolognese sauce
Time can be of the essence sometimes, and if you need to use a slow cooker to make this, it is easily adjusted.
Saute the onions and garlic first, then place all the ingredients into your slow cooker and set to cook on low for 6 to 8 hours.
Spaghetti Bolognese With Blackberry Jam and Plum Sauce
- 1 tbsp Olive Oil
- 1 small Brown Onion
- 4 Garlic Cloves
- 1 kg Bolognese Mince or beef
- 810 g Crushed Tomatoes
- 1 cup liquid beef stock or beef broth
- 2 tbsp Blackberry Jam
- 2 tbsp Plum Sauce
- 2 tbsp Tomato Paste
- ½ tsp Dried Italian Herbs
- 4 Bay Leaves
- Pinch Salt and Pepper
- 1 Beef Stockcube
- Finely chop the onion and garlic cloves. Heat the oil in a pot, add the onion and garlic and then saute till tender.
- Add the minced/ground meat to the pot and brown it while using the back of the wooden spoon to separate.
- Add the crushed tomatoes and stir through. Then add the liquid beef stock, blackberry jam, plum sauce, tomato paste, Italian herbs, and beef stock cube. Stir well, then add the bay leaves and salt and pepper. Continue to stir gently so that the bay leaves do not break up.
- Place the lid on the pot and simmer for 30 minutes. Then remove the lid and continue to simmer for another 30 minutes or until you are happy with the liquid content.
- Cook the pasta as per the packet directions and serve with the sauce over the top or stirred through.
- Note – Serving size is divided by 4 Adult people without sides. This meal can feed up to 6 people with sides.