How do YOU make spaghetti bolognese?!
Answers: what is your recipie?
SPAGHETTI BOLOGNESE
1/2 lb. ground round
1/2 lb ground sausage
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato sauce
Dash of Louisiana hot sauce
2 med. onions
5 garlic cloves
6 or 7 lg. mushrooms
1 green pepper
2 tsp. ready to use oregano
2 tsp. ready to use basil
1 bay leaf
1/2 tsp. dry thyme
Fresh ground pepper to taste
1/2 c. olive oil
1 lb. spaghetti
Parmesan cheese, grated
Extra virgin olive oil
Peel and chop onions, garlic cloves, mushrooms and green pepper. Put a big ole black skillet on burner and heat olive oil on medium fire. Add onions, garlic, mushrooms, and green pepper. Fry for 5 minutes or until onions turn clear and garlic starts to smell strong. Pour all ingredients into a bowl and reserve for later.
Return skillet to heat and add ground beef. Fry until browned and break apart into small clumps. Returned fried vegetables to the skillet. Add whole tomatoes and chop them up. Add tomato sauce, oregano, basil, bay leaf, thyme and ground pepper. Mix ingredients well. Cover skillet and turn fire down to simmer. Simmer for 30 minutes. At the last minute sprinkle some tony's on there.
mince beef and make yourself a tomato sauce with it
the way i like it is:
onion,garlic,carrots,basil,tomato puree,chop tomatoes,little wine,some time some courgette.
once you sauce is cooking slowly cook you spaghetti in boiling watter and serve that with a little Parmesan cheese if you like......
Spaghetti Bolognese
Ingredients
3 tbs Oil
1 Onion, chopped
2 cloves Garlic, minced
1 Carrot, finely diced
1 stalk Celery, finely diced
1 lb Extra lean ground beef
1 cup White wine
1/2 cup Milk
1 1/4 tsp Salt
3/4 tsp Pepper
Pinch nutmeg
28 oz Can tomatoes, chopped
2 tbs Tomato paste
1 Bay leaf
12 oz Spaghetti
1 cup Parmesan cheese, freshly grated
1 Fresh parsley, chopped
Preparation
Heat oil over medium-high heat, cook onion, garlic, carrot and
celery for 5 minutes. Add ground beef, cook, stirring, until beef
is no longer pink. Do not brown. Drain off fat. Pour in wine, cook
over medium-high heat until evaporated.
Add milk, salt, pepper and nutmeg, cook until milk has evaporated. Add
tomatoes, tomato paste and bay leaf, bring to boil.
Reduce heat to low, cook, stirring for 2 hours or until thickened.
Discard bay leaf. Meanwhile, cook spaghetti al dente. Toss spaghetti
with half sauce, top with the rest. Sprinkle with Parmesan cheese
and parsley, to taste.
I make my Classic Marinara Sauce with these additions:
Ground Pork, Beef and Veal mixture
Beef Base or beef bouillon
Red Wine
Tomato Paste
Shallots
Of course, I'm holding back a couple of ingredients here, but you get my drift. Happy Cookin'!
250 grams ground beef
250 grams ground pork
1 can whole peeled tomatoes
1 pack tomato sauce
about 5 pieces tomato concasse(poach the tomatoes, peel the skin and remove the seeds) cubes
about 20pcs of fresh basil
garlic and onion as preferred.
salt pepper and sugar
chop the tomatoes into cubes. mince the garlic and onion.
sautee the onion in olive oil until caramelized. add the garlic then the ground meats.When the ground beef and pork are cooked, add everything else. you can also add any herbs you want, and i think it's nice if you put some italian seasoning in it.add salt and freshly cracked pepper as desired. If you find it too tomato-ey, add sugar.while it is simmering, cook the pasta in boiling water with salt and just toss it in the sauce when cooked. if you have a pasta maker, you can make fresh spaghetti by using 200g flour, 2 eggs, 1 teaspoon salt and 1 teaspoon olive oil.(fresh pasta cooks faster than dry pasta.)