Spaghetti Bolognese

Some days, like my last post you want to cook and eat really quickly. Other days you can afford to spend some extra time over preparing and cooking a meal. This is one of those special meals which takes a little more time to prepare and cook, but is really worth it when you sit down to a big bowl full of warming Spaghetti Bolognese.

There be must countless different recipes for a good Spaghetti Bolognese as just about everyone I have come across puts there own twist on it. Some go with a jar of Dolmeo Sauce for convenience and speed, others start with that and then personalise it with twists and kicks. And others still like to start from scratch and make a good base sauce. Depending on the day I could easily fall into anyone of these categories. This recipe was inspired by a Nigel Slater recipe I found on BBC.co.uk/food. After looking over the recipe I changed it a bit to make it veggie friendly for Hana by using Quorn Mince and cupboard friendly by swapping a couple of glasses of Red Wine for a splash of Red Wine Vinegar and a little Caster Sugar to balance.

So here is my New Classic Bolognese recipe, Enjoy.

Preparation Time 20-30 minutes
Cooking Time 2hours

Ingredients for 2 People

50g Butter
200g Cherry Tomatoes
1 Small Yellow Pepper, roughly chopped
6 Cloves of Garlic, crushed and finely chopped
1 Large Onion, finely chopped
2 Celery Sticks, finely chopped
2-4 Bay Leafs (depending upon size)
400g Quorn Mince (or Beef if you prefer)
Pinch of Caster Sugar
Splash of Red Wine Vinegar
200ml Vegetable Stock
1 Tin of Tomatoes + half a can full of water
200ml Milk
Pinch of Ground Nutmeg
Pinch of Black Pepper
1tbsp Olive Oil

Spaghetti or Tagliatelle for two and 50g Grated Parmesan to serve.

Recipe

Melt the butter in a Stock Pot. Mix in the Olive Oil and add the finely chopped Onion, Garlic, Celery, Bay Leafs and Nutmeg. Cook over a medium heat for 10-15 minutes till the Onions are translucent.

Add the Peppers and cook till tender (about 5 minutes). Add the Quorn (or Beef) and stir through the vegetables. If your using Quorn you may need to add some more Olive Oil at this point to stop it sticking.

Pour in the Red Wine Vinegar and a pinch of Caster Sugar and mix through the Mince. Slowly pour in the Milk stirring continuously. Now add the tinned Tomatoes and half a can of water, the Vegetable stock and Cherry Tomatoes. Mix everything together. Add a little Black Pepper and Salt (optional) to taste.

Spag Bol!

Bring to the Boil then reduce the heat, partially cover and simmer gently for around 1 and a half hours. Stir it every so often to stop it sticking on the bottom. The sauce should reduce and thicken, turning wonderfully rich and luxuriant.

Serve with Spaghetti or Tagliatelle dusted with the Grated Parmesan. Being a good boy and liking my veggies I also served it with Green Beans.

pop over to flickr for photos from this and other recipes.

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