How do you make an easy spagetti bolognese?!
fry the mince without using grease or oil.
add tomato soup.
strain the spaghetti.
put the spaghetti on a plate.
ad the mince.
done.!
Answers: Boil the spagetti.
fry the mince without using grease or oil.
add tomato soup.
strain the spaghetti.
put the spaghetti on a plate.
ad the mince.
done.!
Make the sauce first.
Brown some ground beef (about 1/2 lb) in a skillet which you've greased with some olive oil. Make sure to cook it thoroughly so that there's not one speck of pink left. Drain off the drippings and put the meat aside. Empty a jar of spaghetti sauce (Ragu or Prego are the best brands) into a good sized sauce pan and bring it to the boiling point over medium heat, giving it a stir as it heats up. Add the cooked ground beef. Turn heat to low, cover lightly and let it all cook for about 15 minutes or so. Cook the spaghetti according to package directions. Once the spaghetti is cooked, drain all the water off and plop the pasta into a large bowl. Pour some of the sauce over it and mix it all together. Pour the rest of the sauce on top of the pasta and sprinkle it all with grated parmesan cheese. Serve and enjoy.
The easiest would be to fry up a diced onion with or without garlic, brown some minced meat with it and then add a jar of spaghetti sauce in. Serve with the pasta. This wouldn't take more than 20 minutes.
put your spaghetti on to boil.
then brown some mince and once its cooked add some tinned tomatos (italian flavour is good)
put the mince on top.
easy and yum.
1 medium sized onion
2 teaspoons oil
250g/8oz lean mince beef
1 clove garlic ( optional )
100g/4oz mushrooms
300ml/ half pint water
1 bay leaf
150g/5oz can tomato puree
2 level teaspoons sugar
half level teaspoon basil or mixed herbs
salt and pepper
350g/12oz spaghetti
75-100g/3-4oz finely grated cheese or Parmesan to serve
1. Chop onion finely. Fry slowly in oil until pale.
2. Add beef. Fry further 3-4 minutes, breaking it up and stirring all the time.
3. Chop garlic ( if used ). Wash mushrooms and stalks.
4. Add to saucepan with water, bay leaf, puree, sugar, basil or mixed herbs and salt and pepper to taste.
5. Bring slowly to boil, stirring. Cover pan and lower heat.
6. Simmer gently for 30 minutes and uncover.
7. Continue to cook for further20-30 minutes or until sauce is thick and creamy and about half the liquid has evaporated. Stir frequently.
8. Meanwhile, cook spaghetti in boiling salted water until tender ( about 20 minutes ), stirring often to prevent sticking.
9. Drain well. Transfer equal amounts to 4 warm serving plates. Pour sauce over each. Serve immediately and sprinkle with cheese.
Simple Bolognese
1/4 cup extra-virgin olive oil
1 medium onion, coarsely chopped
2 garlic cloves, peeled and coarsely chopped
1 celery stalk, coarsely chopped
1 carrot, coarsely chopped
1 pound ground chuck beef
1 (28-ounce) can crushed tomatoes
1/4 cup flat-leaf Italian parsley, chopped
8 fresh basil leaves, chopped
Salt and freshly ground black pepper
1/4 cup freshly grated Pecorino Romano
In a large skillet heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become very soft, about 8 minutes. Add the celery and carrot and saute for 5 minutes. Raise heat to high and add the ground beef. Saute, stirring frequently and breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens. Season with salt and pepper. This will take approximately 1/2 hour. Finish bolognese with Pecorino Romano.
Serve over spaghetti or spaghettini.