Good Ol' Spagbol! Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Some oil. About a shots worth
500g minced beef
Small white onion, sliced and diced
3 cloves of garlic, cut up, obviously
2 sticks of celery, see above
2 carrots (sliced, diced, grated. Do what you want, just hurry up!)
A squidge of tomato paste
400g tin of chopped tomatoes
Dried basil
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Directions: |
Directions:Pan, medium heat, oil in. Put the veg in, in this order. Onions, garlic, celery, half the carrots, then the other half. Only kidding, just smash it all in at the same time. Stick all the weird and wonderful stuff you found in your fridge/in cupboards/on the floor. Fry on a medium heat until it’s all softened. Should take about 10-15 mins. Add the mince, break it up with your wooden spoon and brown it. That means cook it until it’s brown. Still a bit red? Well that’s not brown! Add your squidge of tomato paste and cook for another minute or so. Add the chopped tomatoes and dried basil and simmer. Add some red wine to your sauce!
Stir your masterpiece. Pander to it and be proud of it. When it’s reduced to the desired thickness then add salt and pepper and taste. Add a half teaspoon of sugar to deal with the acidic tomatoes.
Make your pasta and whack some Bolognaise sauce on. Add Parmesan. Gloat!
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Personal
Notes: |
Personal
Notes: Anything that’s in the fridge that you want to put in it. This is your bolognaise and not some smart punk’s who is telling you what a “proper” Bolognaise should be made out of. Anyway, to work!
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