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pasta bolognese

Pasta bolognese

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Introduction

Pasta bolognese is a classic Italian dish. It’s also one of my favourite meals to make at home, especially when I’m feeling under the weather and want comfort food. The combination of pasta and sauce is a bit like peanut butter and jelly, but with extra protein from the mince beef. This recipe has all the goodness of the traditional sauce with added tofu for extra protein.

Pasta bolognese

  • 1 red onion
  • 2 carrots
  • 1 celery stick
  • 2 garlic cloves
  • 1 tbsp chilli flakes
  • 1 tbsp dried oregano
  • 500 g mince beef
  • 1 bottle tomato passata or tomato sauce
  • 500 g Spaghetti or pasta of choice

1 red onion

1 red onion, sliced thinly

1/2 cup of water

3-4 tablespoons of tomato paste (more or less depending on how thick you want it)

1 teaspoon of sugar and salt to taste

2 carrots

Carrots are a good source of beta-carotene, a precursor to vitamin A. They also contain many essential minerals and vitamins, including calcium, iron and magnesium. Carrots are low in calories but high in fibre—a benefit for weight loss!

They’re packed with potassium too; this mineral helps regulate blood pressure levels by helping to reduce stress on your heart muscles.

If you want to stock up on these veggies then try adding them to soups or casseroles instead of potatoes until you get used to the taste (or just buy some frozen ones).

1 celery stalk

1 celery stalk

Celery is a good source of fibre, which can help you feel fuller for longer. It’s also high in vitamin K, which maintains bone health and helps prevent heart disease. In fact, this vegetable has been shown to be so good for our bodies that it has been dubbed “nature’s antidote to heart disease” by Dr Richard Feinman M.D., author of The Book of Juices (Rodale Press). If you do cook with celery, try adding some in your next batch of soups or stews when the dish has simmered down; the steam from boiling will help clear out any bacteria lingering on the surface!

2 garlic cloves

  • Use a sharp knife to chop the garlic.
  • Add the chopped garlic to a small saucepan along with olive oil, ground beef and onion. Cook over medium heat until meat is browned and juices run clear, about 10 minutes. Stir occasionally during this time so that it doesn’t stick or burn on the bottom of your pan.*
  • Add tomato paste, crushed tomatoes, spices and sugar (if using). Bring to boil then reduce heat to low simmer for 30 minutes or until thickened slightly but still watery in consistency.*

1 tbsp chilli flakes

1 tbsp chilli flakes (or 1 tsp)

Chilli flakes are the perfect addition to pasta bolognese, as they add a kick to the sauce that makes it more interesting. You can substitute them with chilli powder if you don’t want to use chilli flakes, but I recommend using both because they’re both delicious!

1 tsp dried oregano

Dried oregano is a popular Italian herb and is often used in tomato sauces. It’s also a major ingredient in many Italian dishes, including bolognese sauce.

500g mince beef

  • Put the mince in a bowl and season with salt and pepper.
  • Heat a pan on the hob, add olive oil and fry off the mince until browned all over (about 8 mins). Stir in the onion until soft but not coloured, then add garlic and tomato puree along with some basil leaves, stir through for another minute or so before adding stock cube followed by canned tomatoes. Bring to simmering point then pop on lid/cover tightly with foil if you don’t want it to boil away too quickly – this will take about 20 minutes depending on how much liquid your sauce needs!

1 bottle of tomato passata or tomato sauce

To make your own tomato passata or tomato sauce, you can either:

  • Use a recipe from the internet or a cookbook. If it doesn’t include ingredients like crushed garlic and salt, then you’ll have to add those yourself.
  • Buy one at the store and use it as an alternative (though this isn’t quite as good).

To make your own tomato puree, simply blend tomatoes with their juices in a food processor until smooth. This can be used for pasta sauces and soups alike!

500g of Spaghetti or pasta of choice

You will need to decide how many people you are cooking for. The general rule of thumb is that the more pasta, the better. If you want to make a larger portion, use more than 500g of pasta per person. You can also cook your pasta in different shapes like spaghetti or fettuccine if that’s what you prefer and how much time it takes for them to become soft enough for consumption depends on their size however we’ve found our standard recipe below works just fine with most types of long pastas including spaghetti which takes approximately 10 minutes longer than short strands such as penne or rigatoni which take around 7-8 minutes each depending on how thick they are cut into pieces before cooking begins;

make your own pasta bolognese at home

  • How to make pasta bolognese:
  • Ingredients:
  • 1 lb. tender beef chuck roast, trimmed and cut into 1-inch pieces (about 4 cups)
  • 1/4 cup olive oil
  • 3 medium yellow onions, chopped (about 2 cups)
  • 2 tablespoons minced garlic (about 6 medium cloves) Sauté onions in oil over medium heat until softened, about 8 minutes. Stir in garlic; cook for 30 seconds longer or until fragrant but not browned. Stir in tomato sauce, wine vinegar and Worcestershire sauce; simmer over low heat for 15 minutes. Add meat mixture; cook on low heat until browned throughly but not overcooked (about 35 minutes). Season to taste with salt and pepper

Conclusion

I hope that you have enjoyed this recipe and would like to thank you for reading our blog. If you want more recipes like this one, then please check out our other articles on our blog.

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