Tuesday, 19 October 2010

Classic Spaghetti Bolognese

This is a more traditional version of Spag Bol to the previously posted recipe on my blog.

Classic Spaghetti Bolognese
This recipe is very versatile - the basic spaghetti bolognese is fine to eat with pasta. However, add a dash of chilli powder, together with red kidney beans, heat through, and you have an instant chilli.  Alternatively, you can add a ladle full of meat sauce into a deep ramekin, top if off with cheesy mash and cook it in the oven for an instant mini cottage pie.  I will be preparing both of these options in the near future as I work my way through the frozen batch I prepared from the below ingredients.

Makes approx 10 Servings
Cost Per Individual Serving   £0.64

1 1/2 Tbsp Olive Oil
900g Beef Mince   £3.00 (Special Offer)
150ml Dry Red Wine  £0.80 (leftovers from bottle - add an extra 150ml Beef Stock/water if not using wine)
450ml Beef Stock, made from Knorr gel tablet    £0.27
2 Large Onions, peeled and finely chopped   £0.34
2 Carrots, peeled and finely chopped   £0.14 approx
2 Celery Sticks, finely chopped   £0.30 approx
2 Garlic Cloves, peeled and crushed
250g Closed Cup Mushrooms, chopped   £0.86
2 Tins of 400g Chopped Tomatoes   £0.66
2 Tbsp Tomato Puree
Good Shake of Dried Oregano
Salt and Black Pepper, to taste

150g Dried Fusili Pasta   £0.35

1. Heat oil on medium heat in large pan. Gently fry the onion, carrot, celery and garlic until softened - stir now and then to prevent sticking
2. Add mushrooms and fry for a couple of minutes until starting to soften
3. Add the mince, turn the heat up, and cook until meat is browned. Keep stirring and turning to prevent sticking
4. At this point drain all the excess fat from the pan that has been produced
5. Add the wine, stock, tomatoes, tomato puree, dried oregano and salt and pepper. Stir together and bring to boil
6. Cover, turn the heat right down and simmer gently for an hour or so, until meat is cooked through
7. Cook pasta as per pack instructions and serve with your bolognese sauce, grate parmesan over if required

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