Mewi's Bolognese

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If you are a pasta lover, you will really enjoy Mewi’s Bolognese.

It is a simple dish to cook and if you are the type of person that really likes dishes with lots of tomatoes and meat, then this is definitely the recipe for you.

And remember you do not want to ruin the taste of the Bolognese sauce you are making by putting too much salt in the spaghetti, so just add a tablespoon of salt to each 450 g (1 lb) and you will have the perfect taste.

Oh! and another great cooking tip for Mewi’s Bolognese: once the spaghetti is cooked, before covering it with the Bolognese sauce, fry the spaghetti with a little bit of butter for a few minutes first.
It enriches the taste of the dish in an amazing way. Try it!

This recipe serves up to 6 people.

INGREDIENTS:

- 3 tbsp (45 ml) olive oil
- 1 large onions, finely chopped into very small pieces
- 2 carrots, finely diced into very small pieces
- 4 cloves of garlic, finely chopped into very small pieces
- 4 large fresh tomatoes, skinned and chopped into small pieces
- 500 g (17 ½ oz) tomato sauce
- Mixed herbs*
- 1 bay leaf
- 800 g (1 ¾ lb) minced beef
- 150 ml (5 fl oz) red wine
- 200 ml (6 ½ fl oz) milk
- ¼ tsp Nutmeg
- Salt*
- Powdered black pepper*
- Spaghetti (100-150 g/3.5-5 oz per person)
- Butter*
- Parsley*
- Freshly grated Parmesan cheese*

*Add this ingredient in whatever amount fits your taste, but not too much.

COOKING INSTRUCTIONS:

1) Heat the oil in a large heavy-bottom pan.
2) Lightly fry the onion pieces until it softens and appears translucent. Season them with the mixed herbs for taste.
3) Now add the carrots pieces and the garlic and coat them well with the oil.
4) Cook the ingredients for another 5 minutes, stirring occasionally.
5) At this point you can add the minced beef, seasoning it with a pinch of salt and some powdered black pepper.
6) Cook the minced beef, stirring it well until the beef has lost its raw pink colour.
7) Now pour in the milk and add the bay leaf, bring to a boil.
8) Let it simmer for about 15 minutes or until the beef has absorbed the milk.
9) Add the nutmeg and red wine, coating the ingredients well, and let it simmer until the wine fully evaporates.
10) At this point you can add the fresh tomatoes and leave it to cook for a further 10 minutes.
11) Add the tomato sauce and stir thoroughly.
12) Cook uncovered at low heat for 1-2 hours, with a little bubble breaking through the surface. Stir occasionally to ensure the sauce does not stick.
13) Taste and correct the seasoning while it cooks.
14) Now while the sauce is cooking, you can prepare the spaghetti. Make sure you use plenty of water to make sure that the pasta does not stick together and that you apply the correct amount of salt to the water.
15) Bring the water to a boil and add the spaghetti.
16) Once cooked, drain un-thoroughly, to make sure that there is some water left in the pasta when you return it to the pan.
17) Stir in a knob of butter, adding a little parsley, and once ready to serve add the Bolognese sauce.
18) Serve freshly grated Parmesan cheese separately. Enjoy!

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