Wednesday, 12 December 2012

Spaghetti Bolognese with Vegetables - Recipe

I love to enjoy a nice Spaghetti Bolognese in the middle of the week, although it takes few hours to make. That is why I like to do it my way. That is, using a recipe that is far from the authentic recipe and does not require hours waiting for it to slow cook. Now I don't think that I would dare saying this to any Italian chef, especially in Bologna, which is the home of Bolognese.  
I read in an article that Italian chefs are horrified by the way which the authentic recipe has been altered in different parts of the world. They actually have to conform to a recipe that has been set down by the chamber of commerce in Bologna in 1982.

But when you come home from work around 5-6 you dont have many hours at hand to allow for slow cooking for hours Therefore I have have come up with a lovely recipe that takes about 35-40 minutes to make :)

500 ml of tomato sauce with onions and basil (use a good quality one like Loyd Grossman)
200 grams of minced meat (use more you if you like it meaty)
1,5 cup of mixed frozen vegetables (peas, carrots and sweet corn)
3 cm of leek, choppe
half orange bell pepper, chopped
1 tsp dried parsley
1 tsp paprika powder
1 tsp 7 spices mix (can be found in Asian specialty stores)
salt and pepper to taste
500 g spaghetti (cook according to the package)

1- Brown the minced meat in a saucepan with 2 table spoon of olive oil. 

2- Add all the vegetables and spices and mix well and fry everything together for about 3 minutes.

3- Add the tomato sauce and add 200 ml of water and bring it to a boil over high heat.Then reduce the temperature  and bring it down to low heat and let it simmer for about 35 minutes.

4- The last 10 minutes cook the spaghetti so that it is ready at the same time as the bolognese. 


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