Difference between revisions of "My bolognese"
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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. | 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. | ||
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* black pepper | * black pepper | ||
* optional bay leaf | * optional bay leaf | ||
| − | * 135g fresh or dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]] | + | * 135g fresh or 100g dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]], [[Pasta shapes - linguini, fusilli and maccheroni | linguini or, fusilli]] |
== Directions == | == Directions == | ||
Latest revision as of 13:30, 16 April 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 100g 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.
