Sunday 31 January 2016

Spaghetti Bolognese

Friday night is Spag Bol night in our house. I like cooking with mince it is quick and easy - and most recipes only require what you already have in your kitchen.

Spaghetti Bolognese (Serves 2)
250g mince
1 small onion 
1 pepper (1 prefer green)
1 clove of garlic
1 beef stock cube to make 250ml of stock
1 small can of chopped tomatoes
1 tbsp oil

Before you start place a large pan of water on the hob and heat it to boil the water for the spaghetti.

First chop up the pepper and the onion. You can use any colour pepper, but I prefer green; an onion (white), tomatoes (red), and a pepper (green) make the Italian flag.
Heat the oil in a large frying pan (or wok). Add the mince and cook gently to brown (do not let the mince burn). Next add the chopped onions, cook them gently to soften (the onions should become translucent); again, do not let the onions burn.

Add the pepper and cook for a couple of minutes to soften.

 Add the garlic; if you are using a clove of garlic it will need to be peeled and chopped, I like to use garlic puree instead.

Do not overcook, the garlic will become bitter.

Add the tinned tomatoes and stir well. Finally add the beef stock. Lower the heat and simmer for 15 minutes.

You will need to time the bolognese in order to leave time to cook the spaghetti; I use quick cook spaghetti which takes five minutes; for other types you will need to adjust your cooking times accordingly. Add the spaghetti to boiling water and cook.

 When the spaghetti is cooked, drain the spaghetti and serve.

Bon appetit!