Spaghetti Bolognese
I haven't posted in a very long time, I'm sorry! Life has gotten in the way and I really wasn't in the frame of mind to blog or do any major cooking/baking.
I'm back now and wanted to post this as I made this on Sunday and it was amazing!
This is essentially the meat part from my lasagne recipe but to save you from trawling through my recipes to find it and then adapting the recipe to just what you need, I thought I'd make it really simple for you guys, cos I'm nice like that!
I went to Rome for my Birthday in June and we purchased a few packets of homemade pasta, I used the giant pasta shells for this as I thought the meat sauce would get all up inside the shells and that it would be aesthetically pleasing...which it was!
So without any further ado, here is the recipe!!
Ingredients:
- 3 tablespoons olive oil
- 1 onion, finely chopped
- 1 large carrot, chopped into 1cm cubes
- 1 celery stalk, finely chopped
- 500g minced beef
- 1 glass dry red wine
- 400g tinned chopped tomatoes
- 1 tablespoon tomato purée
- 1 courgette, chopped into 1cm cubes
- 10 basil leaves
- 6 cloves of garlic, crushed
- Salt & pepper
- Spaghetti/pasta of your choice
- Parmesan
Heat
the olive oil in a large saucepan over a medium heat and cook the onion,
carrot, garlic and celery for 5 minutes. Add the
minced beef and continue to cook for a further 5 minutes, stirring
continuously, until coloured all over. Season with salt and pepper and continue
to cook for 5 minutes, stirring occasionally.
Pour
in the wine, stir well and continue to cook for about 10 minutes until the wine
has evaporated.
Add
the chopped tomatoes, the tomato purée, the courgettes and the basil, lower the
heat and continue to cook for 1 hour, uncovered, until you get a beautiful rich
sauce. Stir occasionally. After about 30 minutes, taste and season some more if required.
Cook your pasta as per the instructions. Once cooked, drain and serve onto plates and then spoon the meat sauce on top. Add parmesan et voila....bon appétit!
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| Gotta have Parmesan! |
