Difference between revisions of "My bolognese"
From Sam J Wiki
(→Bolognese) |
(→Ingredients) |
||
| Line 13: | Line 13: | ||
* black pepper | * black pepper | ||
* optional bay leaf | * optional bay leaf | ||
| − | * 135g fresh or dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]] | + | * 135g fresh or dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]], [[Pasta shapes - linguini, fusilli and maccheroni | linguini or, fusilli]] |
== Directions == | == Directions == | ||
Revision as of 16:53, 9 January 2022
This is a written record of how I cook bolognese. Based round minced beef, this recipe is unique to me as any bolognese is to anyone else. These are quantities to make enough for 2.
Bolognese
Ingredients
- 1 onion
- 80g mince (fresh or frozen)
- 237g tin of chopped tomato
- basil to taste
- 1 glove of garlic
- paprika to taste
- black pepper
- optional bay leaf
- 135g fresh or dried spaghetti, fettucini , linguini or, fusilli
Directions
- Fry onion in some oil. Add mince and cook until mince changes colour.
- Add tomatos and herbs and bring to the boil
- Cook for 10-20 minutes
- Bring water to the boil and add the pasta, cook appropriately
Serve half on each plate, remembering to take out the bay leaf if used.
