A cola for sweet child and wine for the adults.That's all you need to make wonderful meal.
And a close up.Just a little strong cheddar cheese on top.With a few olives thrown in.That's how the Italian webcast of Giallozafferano -an Italian food website,made the true ragout recipe. Kept it so close. She shaved Parmesan over her spaghetti though.And I couldn't find minced pork. Hence the chicken mince.
The easiest meal to make ,but it requires some patience and lots of love.We used whole wheat spaghetti here and chicken mince. Of course lamb would have been the best, but sadly the neighbourhood grocery doesn't stock it. So this meal was good for three.For the
Spaghetti Bolognese -The Italian way-One Pot Meal
You need
1 cup finely diced onions1/2 cup each diced celery and carrots 1 tbsp chopped garlic4-5 peeled ,deseeded ripe tomatoes ( you need to blanch tomatoes to be able to peel them )1/2 cup tomato purée 1 cups chicken stock ( I generally make my stock using stock cubes - Maggi sells those too)4-5 rashers of bacon (optional)400 GMs chicken or lamb mince500 GMs pack whole wheat spaghetti -I used 3/4 pack 3 tsp Olive oil 3 tsp butter1 cup whole milk1 cup red wine optionalSalt to tastePaprika powder to taste.1 tsp Deghi MirchFresh basil Olives to garnish
Start with the mire-poix. The chopped onions,celery and carrots. Heat the olive oil and butter in a heavy bottom PAN. Add in the chopped celery,onions,Carrots and garlic and sauté till they are translucent.
The bacon chopped fine. Because the bacon was for the flavor. Almost minced.Add in the bacon and stit till the oil looks As though its floating . Now add in the mince and stir till it changes color.Add in the tomatoes and cook together. That's why the tomatoes were peeled. Add the salt and Paprika powder and throw in some Deghi mirch if you are feeling the need for spice.
Cover and cook on low heat stirring all the while. Add the chicken stock and allow the sauce to bubble.When the sauce has reduced by half,mad in the milk. Stir to incorporate. The milk blends in, tasting cheesy and creamy.PS this is also in the original recipe. You can add the red wine and. Cook off the alcohol too. Personally, I'd rather drink the wine than cook off the alcohol.
And bubble some more. The sauce after 30-40 ,minutes. Taste and adjust seasoning. Add in half the basil and set a large pot of water to boil.Add salt and a spoon of olive oil.
Once it begins to simmer, add the spaghetti and allow the pasta to sink and cook. After the spaghetti is al dente after approximately 10 minutes,drain the pasta.
Reserve about 1/4 cup of the water and add to the sauce with the pasta. Stir together. Plonk in the remaining basil.
Dish out and garnish with a few olives and some grated cheese.
Enjoy.With a glass of red wine, garlic bread and a green salad.
Each strand of the pasta was drowning in the flavor of the sauce. Loads of garlic and sourness of the tomatoes made it awesome. The celery and carrots add a je ne sais quoi element. And the bacon was an awesome addition.Sadly the chicken keema tastes more like egg...So the next time we use lamb mince.And along the olives and basil... This made for a great meal.Spaghetti Bolognese with Ragu Bolognese- a classic sauce from the Emilia Romangna region.Because sometimes you should eat pasta without the cheese.PPS Ragu or Ragout is the sauce .
I know it's not baked... But we baked caramel custard to go with the spaghetti Bolognese . That is coming up.Try this simple one pot meal. The simple pleasures of life.
So what are you baking today???
