Tuesday, 9 October 2012

Recipe No 4.Spaghetti Bolognese

So its winter now and although this may not be the most festive of meals, it is a very iconic and romantic dish, perfect for eating with a significant other on a cold winters night by candle light. No one else think that? Maybe I just watched too much Lady and the Tramp when I was younger. Anyway, here it is and I hope you enjoy it.



Notes
Serves: 4
Prep time: 15
Cook time: 30
Difficulty: Easy

Ingredients
1 Large Onion, diced
100 g of Pancetta or rindless streaky bacon, cut into 3 cm strips
2 cloves of Garlic
1 tsp of Oregano, chopped
450 g of minced Beef
400 g canned chopped tomatoes
250 ml Beef Stock
2 tbsp of Balsamic Vinegar
175 ml of Red Wine
1 pinch of Sugar
3 tbsp of Basil
4 tbsp of Parmesan shavings
Black Pepper
450 g dried Spaghetti
4 tbsp Olive oil

Method
1. Heat the oil in a large saucepan over a medium heat. Add the onion and bacon. Soften without browning for 5 minutes, stirring occasionally.
2. Stir in the Garlic and Oregano. Continue to cook for another minute. Add the Beef and cook until the meat juices have almost dried up.
3. Add the Tomatoes and their juice, the Beef Stock, Vinegar, Red Wine and Sugar. Simmer until the liquid has reduced by about half and has thickened. Stir in the Basil.
4. Bring a large pan of lightly salted water to the boil and add the Spaghetti. Cook until 'al dente', (firm but not hard). Drain the Spaghetti in a colander, drizzle with Olive oil and season with Black Pepper.
5. Divide the pasta between the plates and top with the bolognese. Sprinkle with Paramasan before serving

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