Tips on making a better Spaghetti Bolognese?!
Tips on making a better Spaghetti Bolognese?
I really enjoy this dish and am always looking for ways to improve it!! so any information you can share is really appreciated.
Thank you very much
Answers: ots of ground beef and lots of mushrooms please! It’s only when you cook your own meals that you can have extras of whatever you like heh!
I call Spaghetti Bolognese the “all-time safe pasta dish” because this is a pasta dish that tastes the same everywhere and anyone can make this easily. I like my Spaghetti Bolognese with Ragu’s Chunky Mushroom Sauce - Woohoo! More mushrooms!
I did have bloopers the very first couple of times I made this when I was still a pasta newbie.
- Too much spaghetti - because I didn’t know the quarter coin estimate.
- Used half a medium sized onion for a one-person meal - just because I had that leftover in my fridge. Eeeew! That nearly became an oniony pasta dish.
Anyways, I am a Spaghetti Bolognese expert now. Oh… except for that time when I forgot to buy tomato and onion and the dish ended up a wee bit dry despite adding the Ragu sauce. Oops!
So, the ingredient list and cooking method below is a record for myself because I read that pregnant women go through “pregnancy amnesia”. Forgetfulness is likely to worsen as a pregnancy progresses (thus the term “last-trimester fog”). And even after the baby is born, sleep deprivation will continue to fog the brain. Geez!
Ok. Be rest assured that all these were written with a clear mind. *Phew!*
Ingredients: (For 2 pax, because the baby is supposed to be drinking milk)
- 2 quarter coin estimate, spaghetti
- 1/3 lb ground beef
- 1/2 tsp minced garlic
- 1/2 a medium sized tomato, cut into small pieces
- 1/2 a medium sized onion (white or yellow), cut into small pieces
- 8 medium sized button mushrooms, sliced (I threw away the stem)
- salt and pepper
- 6 tbsp Ragu Super Chunky Mushroom Sauce
Seasoning for ground beef:
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cajun seasoning
- 1/2 tsp corn flour
Cooking Method:
1. Cook spaghetti according to package instructions.
2. Season ground beef with seasoning mix.
3. Heat up 2 tbsp olive oil in a frying pan. When oil is hot enough, add garlic, tomato, onion, mushroom, a pinch of salt, a dash of pepper and stir fry until onions become translucent, tomatoes and mushroom softens.
4. Add ground beef and stir fry until color changes.
5. Add Ragu Super Chunky Mushroom Sauce and mix well.
Spaghetti Bolognese - The all-time safe pasta dish. Oh wait! I knew I forgot something…
6. Add cooked spaghetti and mix well. :) Add grated parmesan cheese, if desired. sprinkle cheese on top, or try getting different herbs such as parsley bailsey, etc grind then down and sprinkle them over the top of the pasta chuck in the bolognaise sauce and wam bam thank you mam lol Pretty much everyone who makes this has their own recipe. I like to add just a bit of chilli powder to mine, along with the usual stuff like worcester sauce, oxo cubes, red wine etc.
I have substituted the mushrooms for aubergine, that worked well. Yes! Have my wife make it for you! She's by far the best cook in the world!!! Try this one:http://www.bbc.co.uk/food/recipes/databa...
Long and slow cooking is the answer, and plenty of red wine in there too! I made this one and it is better than any shop bought jars of sauce you might get. Didn't bother with the anchovy essence though. Always put a small amount of sugar in. It brings out the flavour of the tomato.
I add worcestershire sauce and tamari.
I add tamari to every dish. Its a wonder food!
Even a splash of lemon juice makes a bolognase nice!
Yeah and def leave it all simmering in a bit of wine for ages! And used chopped tomatos as well as tomato puree.
Loads of fresh torn basil, and fresh flakes on parmesan on top.
And a good quality stock like bouillon powder improve it by using only veggie-mince, saves finding any nasty gristly bits!
fresh ingredients are always worth the effort & use whole-meal pasta for the best taste.
never over-cook.
bon appetit or buon appetito to be exact.
;-) Fry off the onion until soft and then add the herbs, garlic & mince and fry that off until well browned. Then add the tomatoes and any other flavourings you choose. Cook for as long as possible... like about 3 hours... but don't let it get too dry. My ex used to add porcini mushrooms which made it a bit richer (get dried and soak in a little boiling water to rehydrate, add the soaking water too, but not the dregs cos it has grit that comes off the mushrooms!) The secret to a really good bolgnaise sauce is long, slow cooking. Simmer gently for at least 3 hours - believe me, it's worth the wait! Try adding a good splash of sweet chili sauce,it works really well!