Home > Pasta > Spaghetti Bolognese

Spaghetti Bolognese

Apparently, it’s britain’s favourite meal to cook at home. It’s definitely one of my favs when I want something that’s filling, tasty and, most importantly, quick to knock up.

Ingredients

  • 1 large onion
  • 4 cloves of garlic
  • 2 sticks of celery
  • 2 medium carrots
  • 1 green pepper
  • 1 red pepper
  • 1 can of chopped tomatoes (or 4 large vine tomatoes, chopped)
  • 1 tablespoon of tomato purée
  • 1 vegetable stock cube
  • 1 tablespoon of dried oregano
  • 1 tablespoon of dried basil (or a handful of fresh basil)
  • 1/4 teaspoon of smoked pimento powder
  • 1/4 teaspoon of cayenne pepper or deseeded chilli (optional)
  • 150g of spaghetti per person

Method

Chop the onion and crush the garlic while heating 4-5 tablespoons of olive oil in your trusty ~20cm wok/stirfry pan over a high heat. The amount of oil is important; it may seem a lot but we need it so we get a rich and luxuriant sauce at the end. Add the onion and garlic to the pan and turn the heat down a notch. Peel and chop the carrot and celery into similar sized pieces (up to you how large they are – smaller will cook quicker). Add the carrot and celery to the pan and stir through. After a minute or two add the pimento (and cayenne/chilli, if desired).

Now deseed and chop your peppers to similar size as the carrot and celery. Add to the pan and stir, also add the oregano and basil now too. Boil up a kettle for a pint of vegetable stock while the herbs do their thing (and chop your tomatoes, if not using tinned). Once the herbs have been in for 3-4 minutes you can go ahead and add the tomatoes.

For the stock, the method depends on what tomatoes were used. If using canned tomatoes we won’t need as much liquid so just make a half pint of stock (still use the whole cube) and for fresh tomatoes make up a whole pint. Add the tomato purée to the stock and then pour the lot into the pan reducing the heat once it’s all bubbling away happily. It should take about 15-20 mins to reduce down and sauce up nicely giving you a sumptuous spagbol that’ll serve 3-4 people.

To get your spaghetti just so; you’ll need a decent sized pan and plenty of boiling water with a tablespoon of olive oil and couple of pinches of salt to add flavour. Add your spaghetti and spend a minute or so getting it softened and into the water without being stuck together, then let cook for 8-10 mins without interfering with it too much. Drain and serve immediately. Grate some parmesan over the spaghetti before serving the bolognese.

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