My son’s plate of Spaghetti Bolognese with 2 slices of crispy Garlic Bread on the side and a few shakes of Parmesan Cheese on top
Happy Saturday to you, dear friends 😀
For the past few weeks, although it has been raining almost daily, the weather has been very hot and humid in between the rain. This type of weather usually cause body heatiness, sore throats, and dry coughs. It is difficult for me to cook when everything tastes the same to me due to lack of appetite from body heatiness, and most times, sour and spicy foods only can whet the appetite.
So, I decided to make a big pot of spaghetti with Bolognese Sauce and everybody in my family was delighted with it. 😀
Here is my pictorial recipe Bolognese Sauce – it is really easy to do and I would freeze the extra sauce for my children. Please note that this recipe makes a really big batch of sauce and you can adjust the ingredients accordingly. Sometimes, I also add in chopped celery. 😉
Ingredients & Method –
2 cans Tomato Puree, 1 cup olive oil, 3 tbsps Spaghetti Bolognese or oregano herbs
1 kg red and yellow onions, peeled and chopped
3 kgs ripe, firm tomatoes. Washed clean and frozen whole overnight. This saves time in chopping them as I would just drop them straight into the pot. The skins are eaten as fibre. But if you prefer to remove the skins, just squeeze out the tomato pulp when they are thawed. 😉
2 cans button mushrooms, sliced
4 whole bulbs of garlic, skinned and chopped coarsely (I like to put lots of garlic as they are good for health)
2 large sweet bell peppers, chopped
2 packets of 500gm spaghetti – cooked as per packet instructions
1) Heat up the olive oil in a non-stick pan and fry chopped garlic until it is aromatic.
2) Add in 1kg of minced beef to brown it. Tip this into a very large pot, but leave some oil in the pan.
3) In the same pan, add in chopped onions together with 1 tbsp salt and cook onions until they are fragrant and almost caramelized. This makes the sauce more aromatic. Tip into the pot.
4) Add in the rest of the ingredients into the large pot (see picture below).
5) Bring ingredients to a boil and lower heat to medium to simmer the sauce gently ===>
6) I simmered my spaghetti for 2 hours and remember to keep stirring it every few minutes to prevent burning at the bottom. The sauce tastes better the longer it is cooked, but I have done it in just one hour when I was short of time.
7) Meanwhile, prepare your garlic toasts (recipe will follow tomorrow 😉 ) and cook your spaghetti. The sauce in this recipe is enough for 1kg of dried pasta. Season your sauce to taste.
Please CLICK HERE for the recipe of Garlic Toasts or Garlic Bread 😀
Bon Appetit! 😀