I have only ever made up my own bolognese sauce, I have never followed a 'proper' recipe. Traditional sauce for spaghetti is actually meant to take a while to 'brew' away, which I didn't realise. This recipe simmers away for 1 and a half hours. Nice. And the result was delicious. This recipe calls for red wine, which I didn't add. Instead I increased the amount of beef stock.
*Taken from Murdoch Books 'Australian Family Favourites' published 2007*
Ingredients
2 tbs olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
500g lean minced beef
500ml (2 cups) beef stock
375ml (1 1/2 cups) red wine
850g tinned chopped tomatoes
1 tsp sugar
3 tbs finely chopped flat-leaf (Italian) parsley
500g spaghetti
grated Parmesan cheese, to serve
Method
Heat the oil in a large, deep frying pan. Add the garlic, onion, carrot and celery and stir over low heat for 5 minutes, or until the vegetables are tender.
Increase the heat, then add the beef. Stir with a wooden spoon to break up any lumps. Add the stock, wine, tomatoes, sugar and parsley. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, stirring occasionally. Season.
Just before serving, cook the spaghetti in a large saucepan of boiling, salted water until al dente. Drain and serve with the meat sauce and the Parmesan cheese.
Serves 4-6
*Taken from Murdoch Books 'Australian Family Favourites' published 2007*
Ingredients
2 tbs olive oil
2 garlic cloves, crushed
1 large onion, chopped
1 carrot, chopped
1 celery stalk, chopped
500g lean minced beef
500ml (2 cups) beef stock
375ml (1 1/2 cups) red wine
850g tinned chopped tomatoes
1 tsp sugar
3 tbs finely chopped flat-leaf (Italian) parsley
500g spaghetti
grated Parmesan cheese, to serve
Method
Heat the oil in a large, deep frying pan. Add the garlic, onion, carrot and celery and stir over low heat for 5 minutes, or until the vegetables are tender.
Increase the heat, then add the beef. Stir with a wooden spoon to break up any lumps. Add the stock, wine, tomatoes, sugar and parsley. Bring to the boil, then reduce the heat and simmer for 1 1/2 hours, stirring occasionally. Season.
Just before serving, cook the spaghetti in a large saucepan of boiling, salted water until al dente. Drain and serve with the meat sauce and the Parmesan cheese.
Serves 4-6
3 comments:
Yu-um! I do love spag bol. This is pretty similar to mine, just switch the beef stock for tomato paste and a some water and leave out the carrot PLEASE. I hate carrot in spag bol. Oh, and the wine I add is usually whatever is in the fridge at the time, sometimes red, sometimes white, occasionally even leftover champage! Oh dear, now you know all my dirty secrets LOL.
Yes I add red wine to my sauce too and some Vegemite and some Worcestershire sauce as well. I put Vegemite into loads of things...especially the babies pureed veges (potato & pumpkin) and it's great in gravy too.
I load my spag bol with lots of vegies - mushrooms, carrot (sorry red dirt mummy), red peppers, zucchini etc.
I love the rich taste and it's a good way to up the vegie intake of the kids.
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