I want spaghetti bolognise recipe?!
I want spaghetti bolognise recipe?
I want a recipe for the above but it must only use lamb or mutton because I don't eat pork or beef. And it must be spicy...Im indian
Answers:
(add red pepper flakes to spice it up. it's up to you how spicy.)
Spaghetti Bolognese
3 tbsp olive oil
225g smoked back bacon, finely diced
2 onions, finely diced
1 clove garlic, finely chopped
2 large carrots, finely diced
3 sticks celery, finely diced
500g minced lamb
2 x 400g cans chopped tomatoes
2 tbsp tomato purée
250ml white wine
3 finely pared strips lemon zest
1 bay leaf
3 sprigs parsley
Salt and freshly ground pepper
Freshly grated nutmeg
10 tbsp (60g) freshly grated Parmesan, plus extra to serve
500g spaghetti
30g butter
To make the bolognese sauce, heat the olive oil in a large saucepan over a medium heat. Add the bacon, onion, garlic, carrot and celery and fry for about 6 minutes or until tender. Stir in the minced lamb and stir-fry until the lamb is evenly brown and crumbly. Add the chopped tomatoes, tomato purée, wine, lemon zest, bay leaf and parsley. Lightly season with salt (the bacon is quite salty). Add pepper and freshly grated nutmeg to taste.
Return the mixture to the boil and simmer gently for an hour until it forms a thick, flavoursome sauce, then remove the lemon zest, bay leaf and parsley. Finally, stir in 6 tbsp grated Parmesan.
Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water. Cook according to packet instructions until al dente - about 10 minutes. Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan. Toss well and serve with the sauce and extra Parmesan.
get your lamb or mutton minced at the butchers about 500g ,add a can 400ml of tomato soup,chilli to taste.
Spaghetti Bolognese:
2? hours 20 min prep
6-8 servings
1 tablespoon olive oil
4 ounces bacon or pancetta, diced
1 1/2 cups chopped onions
3/4 cup diced carrots
3/4 cup diced celery
2 tablespoons minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
2 bay leaves
1/2 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon ground cumin
1 lb ground beef
1/2 lb pork sausage, removed from the casings
2 tablespoons tomato paste
1 cup red wine
2 (14 1/2 ounce) cans crushed tomatoes, and their juice
1 (14 1/2 ounce) can tomato sauce
1 cup beef broth
2 teaspoons sugar
1/4 cup heavy cream
2 tablespoons unsalted butter
1 lb spaghetti
1/2 cup freshly grated parmesan cheese
1. In a large pot, heat the oil over medium-high heat.
2. Add the bacon and cook, stirring, until browned and the fat is rendered, 4 to 5 minutes.
3. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes.
4. Add the garlic, salt, pepper, bay leaves, thyme, oregano, and cumin and cook, stirring, for 30 seconds.
5. Add the beef and sausages, and cook, stirring, until no longer pink, about 5 minutes.
6. Add the tomato paste and cook, stirring, for 1 to 2 minutes.
7. Add the wine and cook, stirring, to deglaze the pan and remove any browned bits sticking to the bottom of the pan, and until half of the liquid is evaporated, about 2 minutes.
8. Add the tomatoes and their juices, the tomato sauce, beef broth, and sugar and bring to a boil.
9. Reduce the heat to medium-low and simmer, stirring occasionally, to keep the sauce from sticking to the bottom of the pan, until the sauce is thickened and flavorful, about 1 1/2 hours.
10. Add the cream and butter, stir well, and simmer for 2 minutes.
11. Discard the bay leaves and adjust the seasoning, to taste.
12. Remove from the heat and cover to keep warm until ready to serve.
13. Cook Pasta per instructions on package.
14. Serve sauce with cheese and noodles.
Go to foodnetwork.com, I saw Mario Batali prepare a bolonaise sauce that was amazing. I'm sure you could use his basic recipe and alter it to suit your own taste. Namaste!