My bolognese: Difference between revisions
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[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | ||
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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= Bolognese = | = Bolognese = | ||
== Ingredients == | == Ingredients == | ||
* 1 onion | * 1 onion, diced. | ||
* 80g mince (fresh or frozen) | * 80g mince (fresh or frozen). | ||
* 237g tin of chopped tomato | * 237g tin of chopped tomato. | ||
* basil to taste | * basil to taste. | ||
* 1 glove of garlic | * 1 glove of garlic, to taste. | ||
* paprika to taste | * paprika to taste. | ||
* black pepper | * black pepper. | ||
* optional bay leaf | * optional bay leaf. | ||
* 135g fresh or dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]], [[Pasta shapes - linguini, fusilli and maccheroni | linguini or, fusilli]] | * 135g fresh or 100g dried [[Lasagna or spaghetti or tagaltelli | spaghetti, fettucini ]], [[Pasta shapes - linguini, fusilli and maccheroni | linguini or, fusilli]]. | ||
== Directions == | == Directions == | ||
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Serve half on each plate, remembering to take out the bay leaf if used. | Serve half on each plate, remembering to take out the bay leaf if used. | ||
[[Recipes | Other recipes]] | [[Recipes | Other recipes]] | [[Recipes#Pasta. | Pasta recipes]] | ||
Latest revision as of 08:05, 5 July 2025
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, diced.
- 80g mince (fresh or frozen).
- 237g tin of chopped tomato.
- basil to taste.
- 1 glove of garlic, to taste.
- 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.
