Spaghetti Bolognese - Recipe

I enjoy experimenting with recipes, personalizing them by adding extra ingredients or using substitutes. Yet, some recipes are perfect as they are, like the authentic Spaghetti Bolognese. Although traditionally wine is used, I prefer to substitute it with beef stock and omit the pancetta for a truly delicious Italian meal.

Spaghetti Bolognese

Ingredients:

2 tbsp olive oil

6 rashers of chopped pancetta

2 large chopped onions

3 crushed garlic cloves

2 chopped carrots

1 stick of celery

1 kg minced beef

2 glasses of red wine

2 x 400 g cans of chopped tomatoes

2 bay leaves

Salt and pepper to taste

800 g dried tagliatelle

Grated Parmesan cheese to serve

Method:

1 - In a saucepan, heat the oil and sauté the bacon over medium heat until it turns golden. Add the onions and garlic, cooking until they soften. 

2 - Then, raise the heat, add the minced beef, and cook until it's browned. Add the wine, bring to a boil, and allow it to reduce by about one-third. Mix in the tomatoes, carrots, and celery, then lower the heat.

3 - Cover the saucepan with a lid and let it simmer for 1 to 1.5 hours, stirring occasionally.

4 - Cook the tagliatelle according to the package instructions, top it with the bolognese sauce, and garnish with grated Parmesan cheese.

Enjoy!

Spaghetti Bolognese with Vegetables - Recipe

I relish having a delightful Spaghetti Bolognese midweek, even though it traditionally takes a few hours to prepare. That's why I prefer my own version, which strays from the authentic recipe and doesn't require hours of slow cooking. I wouldn't dare mention this to any Italian chef, particularly in Bologna, the birthplace of Bolognese sauce.  

I've read that Italian chefs are appalled by the global variations of the original recipe. They adhere to a standard set by the Bologna Chamber of Commerce in 1982.  

However, arriving home from work between 5-6 pm doesn't leave much time for slow cooking. That's why I've devised a delightful recipe that only takes about 35-40 minutes to make. :)

Ingredients:

500 ml tomato sauce with onions and basil (use a good quality one like Loyd Grossman)

200 grams minced meat (use more if you prefer it meatier)

1.5 cups mixed frozen vegetables (peas, carrots, and sweet corn)

3 cm leek, chopped

1/2 orange bell pepper, chopped

1 tsp dried parsley

1 tsp paprika powder

1 tsp 7-spice mix (available in Asian specialty stores)

Salt and pepper to taste

500 g spaghetti (cook according to the package instructions)

Process:

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

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

3- Add the tomato sauce and 200 ml of water. Bring to a boil over high heat, then reduce the heat to low and let it simmer for about 35 minutes.

4- During the last 10 minutes of simmering, cook the spaghetti so it’s ready at the same time as the bolognese sauce. 

Enjoy!

Light Coconut Cake - A family favorite

The other day, I was in the mood for something light and sweet. Naturally, I thought of my beloved sticky chocolate cake (kladdkaka), but it felt a bit too indulgent. I was craving coconut instead, so I decided to make a coconut cake—an easy, delicious option that always hits the spot.

Now, this cake can be made in  various ways, but the recipe I'm sharing has been a staple in my family for years. It’s our go-to for a quick and satisfying treat, perfect for any occasion. In fact, I whipped it up during a break while watching the heartwarming movie When Pigs Have Wings When Pigs have Wings.

Coconut Cake

Ingredients:
1,5 dl desiccated coconut
100 g butter
2 eggs
1 dl milk
3 dl self-raising flour
1 tsp vanilla sugar (or use 1 tps vanilla extract)
2 dl sugar
3/4 tsp baking powder
1/4 cup of toasted flaked almonds
(if using plain flower, add 1,5 tsp baking powder)

Process:

1. Preheat the oven to 170°C (340°F).

2. In a bowl, cream the butter and sugar until light and fluffy.

3. Add the eggs one at a time, mixing well after each addition. Then, fold in the vanilla sugar, almonds, and desiccated coconut.

4. Sift the flour and baking powder over the mixture, then gently fold it in. Be careful not to overmix.

5. Pour the batter into a greased cake tin and bake for 40 minutes, or until golden and a toothpick inserted comes out clean.

Serving Suggestions:

You can enjoy this coconut cake as it is, but for an extra touch, try a light topping. Here’s a simple, flavorful version I often use:

Light Coconut Topping:

50 g melted butter

2 tsp vanilla sugar

1 egg yolk

2 tbsp desiccated coconut

2 tbsp sugar

Mix all the ingredients together. Once the cake has cooled slightly, poke a few small holes in the top and drizzle the mixture over. Let it rest for a few minutes before serving to let the flavors soak in.

For an alternative, serve the cake plain with lightly whipped cream and some fresh berries like raspberries. It’s a fresh, elegant way to enjoy this classic treat!

Enjoy!