Spaghetti bolognese recipes
Ingredients
- 1 Yellow Pepper
- 1 Red Pepper
- 1 Onion
- 1 Carrot
- 2 Cloves of Garlic
- 2tsp Oregano
- 500g Beef Mince
- 2 x 400g Tins of Chopped Tomatoes
- 2 tbs Tomato Puree Paste
- 400 Pasta
Method
- 1. Chop all ingredients ready (Cube the carrot in to small cubes / or grate, chop up the peppers and onions into small pieces, take off the garlic skin ready for crushing).
- 2. Put a small amount of olive oil into a frying pan. Add the onions, peppers, carrots and (crushed) garlic and cook for about 6-7 mins.
- 3. Add the mince and cook until all of the mince has turned brown.
- 4. Add in the 2 tins of tomatoes, the oregano and the tomato puree paste and bring to the boil. Then reduce the heat and leave to cook for 40-45 mins.
- 5. When the 40-45 is nearly up, cook the pasta according to the packet (Usually in boiling water for 5-10 mins). Drain it, then boil the kettle and pour boiling water over it to loosen.
- 6. Then transfer the spaghetti to a plate / bowl and then add the sauce into the middle of the spaghetti. Add salt / pepper if desired.
1 Comments
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Lady Ma Ma Thu Sep 3 2009 • Reply
Sounds like an authentic recipe, will try soon!
Ingredients
- 1 tbsp Olive Oil
- 1 Onion. finely chopped
- 2 Garlic Cloves. chopped
- 1 Carrot. scraped & chopped
- 1 stick Celery. chopped
- 50g Pancetta or Streaky Bacon. chopped
- 350g Lean Minced Beef
- 400g Can Chopped Tomatoes
- 2 tsp Dried Oregano
- 125ml Red Wine
- 2 tbsp Tomato Puree (Paste)
- Salt & Pepper
- 350g Spaghetti
Method
- 1. Heat the oil in a large frying pan (skillet).
- Add the onions and cook for 3 minutes.
- 2. Add the garlic, carrot, celery and pancetta or bacon and saute for 3-4 minutes or until just beginning to brown.
- 3. Add the beef and cook over a high heat for another 3 minutes or until all of the meat is brown.
- 4. Stir in the tomatoes, oreqano and red wine and bring to the boil. Reduce the heat and leave to simmer for about 45 minutes.
- 5. Stir in the tomato puree (paste) and season with salt and pepper.
- 6. Cook the spaghetti in a pan of boiling water for 8 - 10 minutes until tender, but still has 'bite'. Drain thoroughly.
- 7. Transfer the spaghetti to a serving plate and pour over the bolognese sauce. Toss to mix well and serve hot.
Ingredients
- 1 large onion diced
- 100g pancetta cubed
- 2 Cloves of garlic finely chopped
- 1 tsp oregano chopped
- 450g minced beef
- 400g tin chopped tomatoes
- 250 ml beef stock
- 2 tbs balsamic vinegar
- 175 ml red wine
- pinch sugar
- 3 tbs basil
- 4 tbsp parmesan shavings
- Coarsely ground black pepper
- 450g dried spaghetti
- 4 tbsp olive oil
- drizzle olive oil
Method
- FOR THE BOLOGNESE
- 1. Heat the olive oil in a large saucepan over a medium heat.
- 2. Add the onions and bacon, and soften, without browning for 5 mins stirring occasionally.
- 3. Stir in the garlic and oregano and continue cooking for a further minute. Tip in the beef and fry until the meat juices have almost dried up.
- 4. Add the tomatoes and their juice, the stock vinegar, wine and sugar.
- 5. Bring to a simmer and cook until most of the liquid has cooked down - about 20 minutes.
- 6. Stir in the basil leaves.
- FOR THE SPAGHETTI
- 7. Bring a large pan of lightly salted water to the boil, and add the spaghetti.
- 8. Cook until 'al dente' - it should have a slight bite - about 8-10 minutes.
- 9. Drain the spaghetti in a colander and return to the pan.
- 10. Drizzle with olive oil and season with freshly ground black pepper.
- 11. Divide the spaghetti between 4 plates and top with the mince.
- 12. Scatter with Parmesan shavings before serving.
wjscott has contributed to these popular cooking recipes:
1 Comments
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Add commentanthearussell Thu Dec 15 2011 • Reply
thanks laura this is what i have been looking for and it set out an easy task and became difficult. you have made it all easy again. a big big thank you