Thursday, 13 February 2014

Recipe - Spaghetti Bolognaise

Another recipe that I haven't made for a while, and I don't know why because it's absolutely gorgeous.  In my mind it was a bit 'faffy'?  I know that isn't actually a proper word, I just seemed to remember that there was a tad too much faffing about involved for a simple weeknight recipe.  That was easily resolved by roping in my kitchen hand to help man one of the pans.  He's a good 'un is Mr G, and likes nothing better than standing at the cooker, stirring.  I'm not even joking.  The minute he hears the gas ignite on the cooker, he's in our kitchen like a shot and into the cutlery drawer for a spoon, hovering around waiting to stir.  Bless him. 

This is made in three pans, four if you count the pan to cook the spaghetti... but it's worth it.  This was to serve four.

Tomato Sauce:
3 tomatoes, chopped
1 red pepper, chopped
1 large carrots, grated (but I sliced mine thinly as I couldn't find grater...)
1-2 garlic cloves, minced
pinch brown sugar
125ml red wine
½ tsp dried mixed herbs

Put all of the above in a food processor and blitz.  Pour into a saucepan, bring to the boil and simmer for around 20 - 30 minutes, stirring occasionally.

Meat sauce:
500g lean minced pork or beef (I used pork as we don't eat beef mince)
2 tomatoes, coarsely chopped
2 garlic cloves, minced
pinch dried herbs
4 bay leaves

Fry the mince in a little olive oil, if required, until browned.  I personally don't use any oil with mince, opting to dry fry.   Add the tomatoes, bay leaves, garlic and herbs.  Cook for a few minutes and turn off the heat, setting the pan aside.

Mushroom and Onion mixture:
Olive oil
1 red onion, coarsely chopped
5 mushrooms, sliced
1 tbsp clear honey
2 tbsp dark soy sauce
1 tbsp Worcestershire sauce
Splash of red wine

Heat a little oil in a saucepan, and add the onions, cooking over a medium heat until softened.  Add the honey and cook for a further two minutes.  Remove from the pan.
In the same saucepan, add the mushrooms, soy sauce, Worcestershire sauce and red wine.  Cook for a few minutes.

Return the pan with the meat back to the heat, and add the mushroom mixture, and the onions and the tomato sauce.

Couldn't even stop stirring long enough for me to take a picture! #blurry

Simmer on a low heat for about 25 - 30 minutes.   Season with salt and pepper if required.  We ate ours with wholemeal spaghetti and garlic bread slices to dip in.  Warmed us all right up on such a bitterly cold day :-)

M x

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