Who loves Spaghetti Bolognaise? If I'd been asked this question 10 years ago I would have scoffed and said,
'Please, not for dinner again tonight mum,'
Now fending for myself I have revisited this dish often and what a dish it can be. Make this recipe as versatile as you like without being cruel to your hip pocket.
Spaghetti Bolognaise is more Aussie now than the standard meat and three veg, we were once accustomed to eating as a youngster. Has the influence of other cultures, modernised family dinners?
When I was little, spaghetti bolognaise was a change from the norm but a regular fixture on my dinner table. Yes, it is cheap to make and perhaps its also the 'foolproof' simplicity of the recipe that makes this Aussie tradition an easy choice for dinner's.
Don't be scared to mix up your mince's and try using 2 or even 3 different mince meats to make your standard spaghetti Bolognaise mixture; beef, veal, pork or even chicken mince can 'lighten' a dull meal.
Enjoy experimenting as this is one recipe, which is 'foolproof'!!!
Amie x
Veal & Beef Spaghetti Bolognaise
1 teaspoon oil
2 cloves garlic, crushed
3 rashers bacon, rind and fat removed, finely chopped
500g beef mince
500g veal mince
1 x 400g can tomatoes, crushed
200g tomato puree
1/2 cup stock; beef, vegetable
1/4 cup red wine
salt & pepper, to taste
1 tablespoon fresh oregano
fresh pasta to serve
Heat saute pan over medium heat and add oil.
Add garlic and bacon; cook, stirring for 5 minutes.
Add mince meat and cook, stirring regularly for a further 10 minutes or until mince is browned. Add tomatoes, puree, stock, red wine, seasoning and oregano. Bring to a gentle boil, reduce heat and simmer for 30 minutes. Season to taste.
Serve with fresh paparadelle pasta, top with grated Parmesan and parsley.
Tip:
Add a sprinking of chilli, to taste or if your a chilli addict, like some (Aimee) then the more the better!
Spaghetti Bolognaise is more Aussie now than the standard meat and three veg, we were once accustomed to eating as a youngster. Has the influence of other cultures, modernised family dinners?
When I was little, spaghetti bolognaise was a change from the norm but a regular fixture on my dinner table. Yes, it is cheap to make and perhaps its also the 'foolproof' simplicity of the recipe that makes this Aussie tradition an easy choice for dinner's.
Don't be scared to mix up your mince's and try using 2 or even 3 different mince meats to make your standard spaghetti Bolognaise mixture; beef, veal, pork or even chicken mince can 'lighten' a dull meal.
Enjoy experimenting as this is one recipe, which is 'foolproof'!!!
Amie x
Veal & Beef Spaghetti Bolognaise
1 teaspoon oil
2 cloves garlic, crushed
3 rashers bacon, rind and fat removed, finely chopped
500g beef mince
500g veal mince
1 x 400g can tomatoes, crushed
200g tomato puree
1/2 cup stock; beef, vegetable
1/4 cup red wine
salt & pepper, to taste
1 tablespoon fresh oregano
fresh pasta to serve
Heat saute pan over medium heat and add oil.
Add garlic and bacon; cook, stirring for 5 minutes.
Add mince meat and cook, stirring regularly for a further 10 minutes or until mince is browned. Add tomatoes, puree, stock, red wine, seasoning and oregano. Bring to a gentle boil, reduce heat and simmer for 30 minutes. Season to taste.
Serve with fresh paparadelle pasta, top with grated Parmesan and parsley.
Tip:
Add a sprinking of chilli, to taste or if your a chilli addict, like some (Aimee) then the more the better!
Freeze any leftovers for up to 3 months.
Add left-over mince meat mixture to baked potatoes for a low fat and quick dinner.
Add left-over mince meat mixture to baked potatoes for a low fat and quick dinner.
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