Thursday, January 15, 2009

Shelly's Spaghetti Bolognese

Will serve up to 7 people, but can be frozen for next time.


0.800kg of lean steak mince
1 large onion
1 pack of chestnut mushroom
1 tin of finely chopped tomatoes
500g of Italian passata with garlic & herbs
25cl of red wine
3 bay leaves
4 dashes of Worcestershire sauce
Salt & pepper
Pasta cup full in shaped pasta, or 4oz of spaghetti
Olive oil
Parmesan Cheese

  1. Peel and slice the onion finely
  2. Add the mince and the onion to a wok or very large frying pan, use oil of you know it sticks
  3. While this is browning, quarter the mushrooms
  4. Once brown, add the mushrooms, passata, tin tomatoes, bay leaves, Worcestershire sauce, salt and then the wine. Once this has boiled turn down to a simmer for about 1 hour
  5. Keeping stirring every 20 minutes. Once the sauce looks like it has about 20 minutes to go, turn on a large saucepan of water
  6. Once boiled, add the salt, olive oil and then the pasta, or spaghetti, boil on a higher simmer for 10 minutes
  7. Test the spaghetti is cooked by seeing if it sticks to tiles/wall. If it sticks, its cooked. Pasta should still be firm, but not hard
  8. Once pasta is cooked drain and serve
  9. Take out the bay leaves and serve
Garlic bread is always a good choice to go with this meal and of course don't forget the parmesan cheese!

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