What is your favourite recipe for spaghetti bolanaise?!
What is your favourite recipe for spaghetti bolanaise?
Answers:
For sauce:
1 lb steak mince
2 rashers streaky bacon chopped
2 oz mushrooms sliced
1 red pepper deseeded and chopped
1 onion finely chopped
2 cloves garlic
1 tin peeled plum tomatoes
1 glass good red wine
1 bay leaf
1 tsp oregano
Sea salt
Black pepper
Olive oil
For spaghetti:
as much as you need proper long spaghetti
To make:
Heat heavy base frypan. Add olive oil, steak mince and bacon, brown. Remove into casserole pan. Add onion & garlic to frypan, cook over low heat until onion is transparent. Add mushrooms and red pepper. Cook for 5 minutes. Add to meat in casserole. Add tinned tomatoes, glass of good red wine, bay leaf and oregano. Simmer for minimum 30 minutes.
Cook spaghetti according to packet instructions. Drain and plate - add generous helping of sauce.
This is even better if you make the sauce a day in advance.
CHEEEESEE!!!! yummm
Spaghetti Bolognaise:
Ready in: 2-5 hrs
Serves/Makes: 8
Ingredients:
3 tablespoons vegetable oil
1 onion -- chopped
2 cloves garlic -- minced
1 carrot -- finely diced
1 celery stalk -- finely diced
1 pound ground beef
1 cup white wine
1/2 cup milk
1 1/4 teaspoon salt
3/4 teaspoon pepper
1 pinch nutmeg
28 ounces canned tomatoes, chopped
2 tablespoons tomato paste
1 bay leaf
12 ounces spaghetti
1/4 cup Parmesan cheese, freshly grated
fresh parsley, chopped
Directions:
In large heavy saucepan, heat oil over medium-low heat; cook onion, garlic, carrot and celery, stirring, for about 5 minutes or until softened.
Add beef; cook, stirring to break up, for about 10 minutes or just until no longer pink, being careful not to brown. Drain off fat.
Pour in wine; increase heat to medium-high and cook, stirring occasionally, until wine has evaporated. Add milk, salt, pepper and nutmeg; cook, stirring, until milk has evaporated.
Add tomatoes, tomato paste and bay leaf; bring to boil. Reduce heat to low and cook, stirring occasionally, for 2 hours or until thickened. Discard bay leaf.
Meanwhile, in large pot of boiling salted water, cook spaghetti for 8-10 minutes or until tender but firm; drain well.
In warmed serving bowl, toss spaghetti with half of the sauce. Top with remaining sauce. Sprinkle with Parmesan and parsley to taste.
This recipe for Spaghetti Bolognaise serves/makes 8
INGREDIENTS
1 pound lean ground beef
1/2 pound sausage
1/2 medium onion, chopped
1 cup milk
3/4 cup Holland House? Red Cooking Wine
3 beef bouillon cubes
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
1 pound spaghetti, cooked
DIRECTIONS
Chop ground beef and sausage until well minced. Cook onion, beef and sausage in a larger skillet over medium heat until pink is gone, about 6 minutes.
Add milk and simmer until almost evaporated, about 4 minutes.
Add red cooking wine and beef bouillon. Simmer about 4 minutes.
Add canned tomatoes and tomato paste. Simmer about 15-20 minutes until sauce is thick. Serve with cooked spaghetti.
enjoy hope u 'll like it too
Okay go to the fridge get the spaghetti bolognaise out and pop it straight in the microwave.
Dolmio
You will get lots of super answers.BUT- a little secret for you from the BEST chefs is- fry a few chicken livers and a couple of anchovie fillets till they dissolve in the oil.-then proceed as per recipie- but add DOUBBLE chopped celery- v important- chopped celery is the key.Also add a big kob of Jersey butter and add Jersey milk - not the supermarket crap.Also use a GOOD wine - Idiots think you can use left over cheap crap wine-NOT SO- use superb wine - If you put crap in--- you get crap OUT.
SPAGHETTI BOLOGNESE
1 lb. ground round
1 (15 oz.) can whole tomatoes
1 (15 oz.) can tomato 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 large skillet on burner and heat olive oil on medium high setting. 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 heat down to simmer. Simmer for 30 minutes.
Bring a large saucepan of salted water to the boil. Add spaghetti, a little at a time. Stir and add extra virgin olive oil to avoid sticking. Cook for 10 minutes or until just cooked through (no hard white center). Drain and run cool water through spaghetti. Transfer to a bowl and add a tablespoon of extra virgin olive oil and a half cup of grated Parmesan cheese. Mix well.
Remove sauce from stove and pour into a bowl. Spaghetti bolognese is now ready to serve.
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SPAGHETTI BOLOGNESE (Microwave)
1 lb. lean ground beef
1/2 c. onion, chopped
2 cloves garlic, minced
1 (28 oz.) can tomatoes
2 (6 oz.) cans tomato paste
2 tsp. salt
2 tsp. oregano
1/4 tsp. thyme
1/8 tsp. pepper
Cooked spaghetti
Cook beef, crumbled, with onion and garlic in 3 quart microproof bowl. Cook High for 5 minutes, drain off fat, stir to break up meat. Add remaining ingredients except spaghetti. (Cut tomatoes in small pieces.)
The simplest recipe ever. 800g finely minced beef/steak, 1 lge onion chopped, 2 cloves of garlic (minced), 2 beef stock cubes, 2 tins of plum tomatoes (chopped) and 1 tablespoon of tomato puree.
Soften onion in a little oil until transparent then add minced beef and brown, adding minced garlic as well. Crumble in both stock cubes and add tinned tomatoes and tomato puree. Allow to simmer for 15-20 minutes, then serve with pasta of choice (I prefer tagliatelle or linguine) and some garlic bread.