Thursday, July 09, 2015

DIY Spaghetti Bolognese Recipe

One of my favourite food is spaghetti bolognese. Just love the scrumptious combination of garlic, minced beef, aromatic veggies and tomato sauce. But I often get disappointed with versions (and portions) when ordering this pasta so I often whip up my own at home. Moohehe.

                            
The recipe is simple and typical of my cooking style- flexible, so feel free to improvise. Also, I usually cook a big pot of the sauce before dividing it up into smaller portions for the freezer. These smaller portions are handy for a quick meal anytime! 

Here's my recipe, which involves quite a bit of wine. Moohehe.

Ingredients
- 2 carrots, chopped
- 1 large white onion, chopped
- 2 sticks of celery, chopped
- 5 cloves of garlic, chopped
- 2 star anise
- olive oil
- herbs (eg basil, oregano, rosemary, thyme etc; dried or fresh)
- wine (red or white)  
- minced beef
- 2 tomatoes, chopped
- 2 cans of chopped tomatoes
- 1 red chilli, finely chopped (can use chilli padi for moore kick)

Method
1) Heat olive oil in a pot.
2) Add in chopped carrots and celery and stir-fry for a minute
3) Add in chopped onion and stir-fy for about 2 minutes before adding in chopped garlic and star anise. Cook until vegetables are soft.
4) Make a well in the center of the pot by pushing the vegetables towards the side before adding in the minced beef to brown.
5) When minced beef is browned, add in chopped fresh and canned tomatoes, and red chilli.
6) Enjoy a glass of wine before adding the rest of the bottle into the pot. Scrape any browned bits that form in the pot and dissolve them into the wine.  
7) Let sauce simmer in the pot, uncovered, until it becomes thick and sauce-like. Have another glass of wine in the meantime. Moohehe.
8) Add herbs, salt and pepper to taste. I often add a bit of fish sauce too, for added depth. :p
9) Enjoy with your favorite pasta and glass of wine!

Disclaimer: The above recipe is NOT authentic and cooking it for Italians might cause a riot but relac lah. It is just a recipe I personally enjoy and rather than wasting time debating on authenticity (eh who created pasta ah? The Chinese? Marco Polo? Lui Tuck Yew?), I mooch prefer to have fun, savour hot food and imbibe vino in good company. Just don't tell Nona I added fish sauce.

Cheers,
The Hungry Cow

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