Sunday, 29 December 2013

Spaghetti Bolognese

This is one of my favorite Italian meals. I make it a lot and always modify it every time by trying out new ingredients if it will come out better or not. This was my best, it taste so deliciousssssssssss. You can make it in large quantity and put in the fridge with the spaghetti, it will taste even better when you warm it up because the spaghetti would have sucked in all the yummy sauce...Wink

  • minced meat
  • plum can tomatoes
  • tomatoes paste
  • fresh tomatoes diced
  • onions diced
  • mushroom chopped (optional)
  • paprika
  • salt
  • black pepper
  • cayenne pepper
  • Italian spices
  • garlic
  • worcestershire sauce
  • olive ol
  • beef stock
  • butter
  • green pepper diced
  • sugar
  • parmesan cheese

Lets Cook
1. Heat a pan and pour in olive oil and a TBS of butter. Stir in the onions and garlic. Stir for few minutes and add the minced meat. Keep stirring until it turns brown.
2. Stir in all the vegetables, carrots, green pepper, mushroom and diced tomatoes. Stir for about 3 minutes.
3. Pour in the beef stock, plum can tomatoes, tomatoes paste. Add sugar, salt, cayenne pepper, black pepper, worcestershire sauce and little paprika. Taste and adjust seasoning.
4. Let it simmer for about 30 minutes on medium heat. It is read for your hot waiting spaghetti.
5. Your spaghetti should be boiled a la dent. Drain the water. This process is optional. Heat butter in a pot and pour the pasta, stir for about 2 minutes and serve. Grate a generous quantity of parmesan cheese and enjoyyyyyyyyyyyy...

Spaghetti Bolognese
Served with grated parmesan cheese

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