07 May 2008

Spaghetti Bolognese

Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a very small amount of tomato, perhaps a couple of tablespoons of tomato paste.

While going through some facts about bolognese, I'd decided to pamper myself to some spaghetti bolognese.

A good rummage through the refridgerator and I quickly assembled the necessary ingredients.


Let's try some home-cooking!

Ingredients

Group 1:
3 tablespoons of cooking oil.
1 onion, chopped.
1 carrot, chopped.
2 cloves garlic, minced.

Group 2:
200 grams pork, minced.

Group 3:
½ cup white wine.

Group 4:
½ cup milk.
1¼ tablespoon salt.
¾ tablespoon pepper.
1 pinch nutmeg.

Group 5:
1 medium size tomato, chopped.
2 tablespoons tomato paste.
2 tablespoons Heinz® bolognese sauce (this ingredient is cheating, but heck).

Group 6:
200 grams spaghetti.

Group 7:
1 cup parmesan cheese, freshly grated
1 fresh parsley, chopped.


Get your ingredients prepared!

Recipe

Group 1:
Cook for 5 minutes.

Group 2:
Add to broth and cook till no longer pink, but do not brown. Drain excess fat.

Group 3:
Add to broth and cook till evaporated.

Group 4:
Add to broth and cook till evaporated.

Group 5:
Add to broth and boil for 2 hours at medium heat.


Your bolognese sauce should look like this.

Group 6:
Prepare by boiling till soft.


You're almost there.

Then add bolognese sauce by mixing half to spaghetti and topping with another half.

Group 7:
Top to meal for taste and appearance.


Spaghetti bolognese.

Serve meal for 2 person.

Mix well.

Bon appétit.

3 comments:

Song Yia said...

Woah, your bolognese looks good.

michelle said...

hehe..share more recipes!

dare said...

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