25 Sep 2012

Spaghetti Bolognese

 
My dinner: Spaghetti Bolognese.

This is one of my home-cook Spag Bol-s that not using bottled ready pasta sauce. The fresh button mushroom here one is my ultimate favourite. But, sometimes I go with chopped celery.

Spaghetti Bolognese
170 g dried spaghetti *

250 g ground beef
7 (100 g) button mushrooms, diced
1/2 carrot, diced small
1/3 yellow onion, finely chopped
3 cloves garlic, minced
1/2 tsp dried oregano
1/3 tsp dried thyme
1 dried bay leaf
1/4 tsp coarse black pepper
1/4 cup concentrated tomato puree
1 fresh tomato, peeled, diced

1.5 TBsp olive oil
salt to taste
pinch of sugar
1.5 cup water + 1/4 stock cube
1/2 tsp plain flour

some parmesan cheese
1 brunch fresh flat-leaf parsley, chopped
Servings: 2

1. Heat olive oil in a saucer pan over medium fire, sauté onion till fragrant and soft. Add in minced garlic, carrot, button mushrooms, sauté till fragrant. Turn to high heat, stir-fry in ground beef, and add in dried oregano, thyme and black pepper. Stir in 1/2 tsp plain flour.

2. Add in tomato puree and stir fry with the mince. Add in water, stock cube, fresh diced tomato and bay leaf, mix well and bring to boil. Turn to low (to medium) heat, half-cover, simmer for 30 minutes. Season with salt & some pinch of sugar. Remove from heat. Discard the bay leaf.

3. Meantime, bring a large pot of water to boil, add the spaghetti, bring back to boil. Sprinkle in 1 tsp salt, turn to medium heat, cook the spaghetti till al dente (often for about 8 ~ 10 minutes, read the spaghetti package). Drain, no rinse. (The key points about boiling pasta: cook to al dente not till soften, plenty of water, add salt only after boiling, no oil added to the spaghetti at this point.)

4. Return the warm spaghetti to the pan. Under medium to high heat, stir and toss the spaghetti and Bolognese sauce about half a minute.

5. Serve on plate, sprinkle some Parmesan cheese and chopped flat-leaf parsley. Enjoy.


For dried pasta, I usually count 80 g per serving, but you can boil a bit more. This recipe is very "meaty" type, I'm a meat eater. For those who do not prefer load of meat, can reduce to 200 g ground beef.

You can cook more Bolognese sauce, during serving you still can top up with more sauce if wanted. Any balance, can keep in fridge. I don't mind eating spaghetti or pasta on the next day again.

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