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My Bolognese

3rd October, 2011

It’s no secret that I love pasta, and one of my all time favourites is a good old classic ‘Spaghetti Bolognese’.  I have no doubt bolognese has been bastardised from it’s original conception the world over and my recipe is no exception.  It’s been influenced by an American mother, an all English ex boyfriend and a summer in Italy.  Here’s how I do it.

Serves 3-4 (I always say this because if you have a boyfriend like mine it won’t go far…normal eaters it will stretch to 4!)

Ingredients

  • 1 onion, chopped
  • 3 garlic cloves, thinly sliced
  • 1 carrot, quartered length ways and sliced
  • Olive oil
  • 1 tbl sp dried oregano
  • Pinch of dried chili flakes
  • 12oz lean minced beef
  • Approx 10 button mushrooms, quartered
  • 1 beef stock cube
  • Worcester sauce
  • 1 tin of chopped tomatoes
  • 1 tsp sugar
  • 3 tbl sp of water (or red wine if you have it in the house)
  • Salt & pepper
  1. Prepare your onion, garlic and carrots and put in to a non stick pan with a tbl spoon of olive oil
  2. Get it nice and hot to start the sizzle then fry over a medium heat until the onions are tender.  Don’t worry too much about the carrots they will cook along the way.
  3. Add your meat, chili flakes and oregano and cook until all the meat is browned, approx 7 mins.  Wash and prepare your mushrooms whilst this is cooking.
  4. Add a good dash of Worcester sauce and your mushrooms and cook a few minutes more making sure to stir well.
  5. Add your chopped tomatoes.  Be sure it’s just one tin, it might not look like much at first but after cooking this goes far enough.
  6. Once your tomatoes are heated through crumble in your stock cube, add your sugar and rinse out your tomato tin with either three tablespoons of water OR three tablespoons of red wine and add it to the mix.
  7. Stir well then cover and turn down to a low heat to simmer for the next 30 minutes.
  8. After 15 minutes have passed add salt and pepper to taste and give it another good stir.
  9. At about this time you should be able to put your spaghetti on depending on it’s pack cooking time.
  10. Uncover your sauce for the last five minutes of cooking and turn up slightly to cook off any residual water.
  11. Drain and serve.

Voila!  My Spaghetti Bolognese.  The carrots and sugar add a sweetness that doesn’t over power but I now can’t live without. Covered with freshly grated parmesan and accompanied with a large glass of the red wine you opened especially for the sauce…just can’t be beaten!

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