Bolognese

spaghetti-bolognaise-web

Obviously this is a staple in most homes especially those with kids but I wouldn’t be much of an “every day food” blogger (as I have now ambitiously renamed myself, sometimes it sounds better than MUUUUUMMMMY), if I didn’t include a recipe for Bolognese.  I’m going to give you several recipes; a fairly traditional Italian one, my stuffed full of vegetables one, Donna Hay’s version and for those of you with a Thermomix the one in the “Everyday Cookbook” is fine but I don’t usually use as much liquid and add some capsicum and mushrooms. Choose whatever type of pasta works for you – we have various gluten free varieties here and we are currently favouring a buckwheat one.

Time Saving Tip: I usually make extra so that I can freeze a batch for another time.  I also use it for Jacket Potato fillings or the base of  Cottage Pie.

So, first up here is the link to Donna Hay’s Spaghetti Bolognese which is a straight forward, tasty one.

Next, is one that I got when I did a cooking class at Lake Como in Italy when I was backpacking around Europe many, many, many years ago (I think it was 1994) – I must have thought I should add some authentic cultural experience to the trip and needed to sleep in a bed for a night rather than on a train!  The Italian’s don’t use very much sauce on top of their pasta so that is why the quantities look small – you could double if you like.  It cooks over 3 hours but is simple and delicious! (Keep going down for my loaded with vegies one)

Ragu Alla Bolognese from Ostello “La Primula”

Ingredients

250 g mince beef (variation pork and/or veal)

1 onion

1 celery stalk

1 carrot

1 tsp tomato paste

40 g butter

2 Tbsp olive oil

salt & pepper

Method

Chop the onion, celery and carrot finely and mix together with the minced meat in a cold casserole dish with the oil and butter.

Add salt & pepper.  Stir and cook over a low heat for a few minutes.  When the vegetables begin to soften and the meat begins to brown add a bit of water and the tomato paste.

Bring to the boil, cover and simmer for about 3 hours, stirring occasionally.

Finally, here is my version loaded with veggies for the kids on a bed of buckwheat pasta, scroll down for recipe….

buckwheat-pasta-web

Bolognese Sauce

Ingredients

  • 2 Tbsp olive oil
  • 1 brown onion, finely diced
  • 2 garlic cloves, crushed
  • 1 celery stalk, finely chopped
  • 1 carrot, finely chopped
  • 1/2 red capscicum, finely chopped
  • 3 - 4 mushrooms, finely chopped
  • 1 zucchini, finely chopped
  • 400 - 500g beef, veal or veal & pork mince
  • 1 bay leaf
  • 2 x 400g tins diced tomatoes
  • 150 g (small tub) tomato paste
  • splash of red wine
  • pinch ground nutmeg
  • salt & pepper

Instructions

  1. Heat the oil in a large deep frying pan over high heat. Add the onion and garlic and cook for 1 minute or until the onion is soft.
  2. Add the mince, celery, carrot and capsicum and cook for 5 minutes, breaking up any lumps with a wooden spoon.
  3. Add the tomato paste and cook, stirring to combine.
  4. Add the tomatoes, wine, bay leaf, nutmeg,mushrooms, salt and pepper and stir to combine. Bring to the boil, reduce the heat to low and simmer for 45 minutes.
  5. Add the zucchini and cook for a further 15 minutes or until thickened.
  6. Remove the bay leaf before serving
http://www.boiledeggsandsoldiers.com/2014/06/bolognese-sauce/

 

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