spaghetti bolognese recipes...whats your recipe?

alls good, ulrich..

 

Thank you Ray! You saved me from suicide!

Ulrich

 

Sounds great For zis-you get Ze Iron Cross 1st Degree :rk: (as mistakenly said about the Knights Cross with Oaks in the movie: The Odessa File.)

 

Thank you Carl, and you have a great german english! I like zis and zhat;-) Now you know what you will have for lunch if you ever visit me.

Take care

Ulrich

 

Healthy spaghetti Bolognese

Preparation time: less than 30 mins
Cooking time: 30 mins to 1 hour
Serves 4

Ingredients

• 1 tbsp olive oil
• 200g/7oz lean steak mince
• 1 onion, finely chopped
• 4 large mushrooms, sliced
• 1 carrot, grated
• 1 400g/14oz tin tomatoes, chopped
• 230ml/8fl oz vegetable stock
• 2 tbsp tomato purée
• ½ tsp Worcestershire sauce
• 1 tsp freshly ground black pepper
• 300g/10½oz wholemeal spaghetti
• 2 tbsp chopped fresh parsley

Preparation method

1. Heat the olive oil in a large saucepan over a medium heat. Add the mince and the onion and fry for five minutes, stirring occasionally, until the mince is browned and the onions softened.
2. Add mushrooms and carrot, cook for around one minute, then add tinned tomatoes, vegetable stock, tomato purée, Worcestershire sauce and freshly ground black pepper. Stir well and bring to the boil, then reduce the heat to simmer for 15-20 minutes, until the sauce has thickened.
3. Place the wholemeal spaghetti in a deep saucepan full of salted boiling water and cook according to packet instructions, then drain.
4. To serve, divide the cooked spaghetti between four dishes, spoon equal portions of Bolognese sauce over each and sprinkle with parsley.

 

I have been told pigs trotters with spaghetti Bolognese is nice.

No comment.

 

• 3 TBS olive oil
• 3 TBS butter
• 1 large onion, finely chopped
• 2 stalks celery finely chopped
• 1 carrots finely chopped (size of a wooden match head)
• 2 bay leaves
• 1 tsp dry oregano (more to taste) or 1 tsp fresh
• 1/4 cup red wine (optional)
• 1 - 14 oz and 1 - 28 oz can tomatoes (36 oz all together)
• 8 oz tomato sauce - Hunts or similar
• 1 lb good quality beef, minced
• 1 lb ground pork or Italian style pork sausage broken up in small pieces
• 1/2 tsp salt or to taste
• chili pepper or pepperoncino, small piece (more to taste)

IN the heaviest, deepest pot you have, heat the oil/butter. Add the chopped onion and saute briefly over medium heat until just translucent. Add celery, carrot and hot pepper. Sauté over medium heat until soft, stirring occasionaly about 8 minutes. Remove celery mixture to separate dish with a slotted spoon.

ADD the minced beef and the pork sausage to cooking pot, breaking it up with a fork. Add salt to taste, stir, and cook until the meat has lost its raw, red color.

RETURN celery, etc. to cooking pot with meat, add the wine, turn the heat up to medium high, and cook, stirring occasionally, until all the wine is evaporated.

ADD the tomatoes, tomato sauce, the oregano and the bay leaves and stir thoroughly. When the mixture has started to bubble, turn the heat down until the sauce cooks at the gentlest simmer, just an occasional bubble. Cook, uncovered, for a minimum of 3 to 4 hours, stirring occasionally adding more hot water as necessary. Taste and check for salt. (If you cannot keep an eye on the sauce for such a long stretch, you can turn off the heat and resume cooking it later on. But do finish cooking it in one day.)


God I'm starving......

 

Hey Ulrich how about some of that spaghetti?

 

Now this is my own basic Marinara type sauce, you can use it with or without the meat of your choice. It also works well when making a chicken cacciatore (which does go in the oven), or simply over a pasta with a ground meat sautéed separately and added to it before serving. This way you can use a good ground beef, Italian sausage, or even ground turkey if you like.

Ingredients:

1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
½ green bell pepper
1 ½ pounds of fresh tomatoes, peeled and diced
1 (15 ounce) can tomato sauce, homemade tomato sauce is great but if you don’t have any this works fine
1 tablespoon each of Romano and Parmesan cheese (cook in the sauce, sprinkle on finished dish too)
1 teaspoon white sugar
½ tablespoon dried/crushed oregano
½ tablespoon dried/crushed basil
¼ teaspoon salt
½ cup of red wine
black pepper to taste

Directions:

Heat olive oil in a saucepan over medium-high heat. Add onion, bell pepper, garlic and sauté a few minutes until crisp-tender or the onions are translucent, stirring frequently.

Mix in remaining ingredients, and bring to a low boil stirring constantly. Reduce heat to very low, cover and simmer at least 45 minutes or until flavors are blended, stirring frequently.

ps., those measurements are approximate since when I make it I just use my palm for the dry stuff, and eyeball the liquids. Those are sort of the sizes I think they would be, I do it by look and taste as I go along.

 

well done guy's, good response too..and good to see this classic ragu sauce and it's many way's to prepare..have a slurp of vino.....

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Hi U/ and I own it all to Andy for helping in that endeavor ;-)) Kruska, come back Kruska ;-))

PS, id be looking forward to also having some Wienerschnitzel mit Pommes Frites and Brot as well as Hackfleisch; The only two things I dont want are Soft-Boiled eggs and Capers on my Schnitzels ;-0)

 

When,Where? You´re the cooker i´ll bring the drinks!

Ulrich

 

Bluaargghhh! I dont wanna kill you!! Only a small slice of a lemon comes on top of the Wiener Schnitzel.

Take care

Ulrich