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Thursday, 1 November 2012

How To Make Spaghetti Bolognese Like Mama Used To Make

Spaghetti Bolognese is one of the all time favourites,it can be varied in the making in many ways but this recipe is made to a recipe that many families mother used.

File:Spaghetti Bolognese.jpg
Spaghetti Bolognese image

Spaghetti Bolognese( recipe 1 )

Ingredients

50 ml./2 fl.oz.cooking oil (olive oil is best)
2 onions chopped
1 garlic clove,crushed (or more to taste)
1 green pepper,pith and seeds removed and chopped
125 g./4 oz.mushrooms thinly sliced
1/2 kg./1 lb. minced beef
50 g./2 oz. tomato puree
1 x 675 g./1 & 1/2 lb can tomatoes
5 ml./1 tsp. dried thyme
5 ml./1 tsp. dried basil
Salt and pepper
1/2 kg./1 lb. spaghetti 
50 g./2 oz. Parmesan cheese grated
15 ml./1 tbs. chopped fresh parsley
( fresh herbs can be used if preferred)

Method

Heat the oil in a solid pan,add the onions,and pepper and fry for 4 minutes then add garlic and fry a further 1 minute
Add the mushrooms and beef and fry until the beef loses it's pinkness
Add the tomato puree,tomatoes and can juice,thyme,basil,salt and pepper
Stir to mix then bring to the boil 
Cover and simmer for 35 to 40 minutes,or until thick.
    Meanwhile,cook the spaghetti in boiling water for 10 to 12 minutes,or until it is 'al dente' (quite firm)
Drain.Stir the spaghetti and meat sauce together to cover spaghetti evenly all over,sprinkle with Parmesan and garnish with parsley.
Or serve spaghetti on plate,spoon meat sauce over the top and sprinkle with Parmesan and parsley or fresh chopped basil leaves.

Serves 4

(Recipe 2 )

An alternative recipe from above,adding more ingredients

125 g./4 oz. bacon,chopped
1 carrot chopped
1 celery stalk,chopped
175 g./6 oz. chicken livers,chopped
45 ml.3 tbs. tomato puree
150 ml./5 fl.oz. of a good red wine
300 ml./10 fl.oz. beef stock
1.25 ml./1/4 tsp. grated nutmeg
25 g./1 oz. butter,cut into small pieces
50 ml./2 fl.oz. double cream

Following basic recipe 1-add bacon,carrot and celery to onions and pepper and fry for 9 minutes,add garlic and fry for 1 minute further.
Add chicken livers to beef and fry till beef loses it's pinkness.
Add tomato puree,wine,stock,salt and pepper to taste,nutmeg and stir to mix,simmer sauce for 30 minutes
Add butter to spaghetti at end of cooking and toss to cover until melted
Stir cream into sauce and serve in preferred way from recipe 1.

Serves 4