Bolognese

 

HOLA, so this recipe is something I’ve experimented with and changed more times than I can remember. This recipe is super simple and with the portions given, should be able to feed four happy campers or one hungry person twice.

500g Minced Beef

2 Onions or 6 Shallots

3 Cloves of Garlic

3 Tbl spoon Rosemary

2 Tbl spoon Thyme

1 Tbl spoon Oregano

1 Tbl spoon Chilli Flakes

1 teaspoon Ground Nutmeg

3 heaping tbl spoon Tomato Paste

1 Canned tomato (400g tin)

200ml Red Wine (I used merlot)

300g Pasta of your choice (dry weight)

1.5L water (for the pasta, basically a full kettles worth)

1 Tbl spoon Beef Stock powder

Olive Oil

Parsley (the garnish king)

Parmesan Cheese (your choice how much, THE MORE THE BETTER, RIGHT?!)

 

Seasoning: Salt and Pepper

 

LETS GET AFTER IT!!

 

Start by dicing up the onion and garlic. Once diced go ahead and put some olive oil into a pan and the onion and garlic with it. Go with a medium to low heat and keep the onion and garlic moving. We want to keep and eye on them and sweat them down till the onion becomes translucent and soft.

Once the onion and garlic are ready, push them to one side of the pan (don’t forget about them or they’ll BURN) and add the minced beef to the free side. Break up the mince and colour (grey is fine, ideally a golden brown BUT don’t stress too much about it since everything will cook down and simmer anyway) it so there’s not crazy raw spots all over the place. Once the minced in coloured, mix it back together with the onion and garlic. You’ll most likely have a lot of fat and juices in the pan, let that reduce down, stirring occasionally.

Once the juices and fat have reduced down, in a separate bowl or glass mix the tomato paste and red wine together till it’s a red gloopy paste (don’t eat it, trust me it’s not pleasant). Add that to the mince mix, combine and then let that reduce down. Don’t rush this process because we want to cook off the alcohol (if you’re desperado for some alcohol, then pour yourself a glass while you cook YEAH BUDDY).

Once that mixture has reduced down, add in the canned tomatoes. Then fill the used tin up with water to get all the remaining tomato juice inside and add that into the mixture as well. Combine, and then add the remaining rosemary, thyme, oregano, chilli flakes and a TINY BIT of seasoning (we’ll season again to taste at the end).

Let that reduce down at a medium simmer until you can drag your spoon across the pot and it exposes the bottom. Set that aside onto a different stovetop with a much lower flame (just enough to keep the sauce warm) and get the pasta water ready and boiling. If you’re worried about cooking the sauce too much, turn off the heat and throw a lid on it so it keeps warm.

You want the water for the pasta to be salty like the sea, which seems to be the term everyone uses AND at a rolling boil (aka VERY HOT). If your water is ACTUALLY BOILING then you wont need to add olive oil, adding in the pasta then stirring occasionally with a good rolling boil will keep the pasta apart.

JUST before the pasta is to the texture/bite you like (10 seconds left or so), switch off the heat and drain it out BUT ONLY AFTER adding 3 or 4 tablespoons of the starchy pasta water to your Bolognese sauce and give that a mix (thickens the sauce a little bit, don’t worry it wont turn into something like cement). After draining please DO NOT RINCE WITH COLD WATER, it’s not necessary and you want the pasta to still be warm and have some of the starch left on it. Add the pasta back into the pot followed by adding in the Bolognese sauce.

Combine the sauce and the pasta together till it’s all mixed and they fall in love with one another. Season with salt and pepper to your liking, add in some of parsley to give some colour, a dash or olive oil then BAM, you’re ready to plate it up.

Garnish however you like, I tend to go with a sprinkle of parsley and a generous amount of Parmesan cheese, NOT forgetting some fancy dancy olive oil as well. THAT’S THAT, hopefully you like the recipe and it’s easy enough to follow along. Have fun with whatever kind of pasta you like and mixing it up with different cheeses (I sometimes add butter because…well because it’s butter and it taste delicious YEAH BUDDY).

Enjoy,

Marco

 

–Finished product and the ingredients (more specifically MOST of the ingredients)

UNADJUSTEDRAW_thumb_12f2

*Missing items (I finished them making the dish and threw them out…WOOPS: chilli flakes & oregano*

 

 

 

 

 

 

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