subject: Spaghetti bolognese recipe [print this page] Author: mark collier Author: mark collier
Spaghetti bolognese recipe Serves 4
Ingredients
1lb of ground beef
Olive oil
2 inch piece of celery, finely chopped
2 inch piece of carrot, finely chopped
1 medium onion, finely chopped
2 cloves of garlic, sliced
The leaves from half a sprig of fresh rosemary, and about 6-8 sage leaves
1 bay leaf
1 tin of tomatoes
1 tablespoon of tomato puree
Salt and pepper
Splash of white wine or water Method 1. Fry the celery, carrot and onion in a good splash of olive oil. Keep the heat low, you don't want them to brown. This should take about 15 minutes - stir every so often so it doesn't brown too early. Add the garlic, chopped rosemary and sage and cook for another 5 or 10 minutes, stirring from time to time. 2. Add the meat, turn the heat up to medium and fry, stirring and breaking up the meat with a wooden spoon. When it is colored add the bay leaf, tomatoes, the puree and the white wine or water. Season with salt and pepper - don't put too much in, you can taste it later and see if you need more. 3. Put the lid on - if it isn't absolutely tight, line it with tin foil to keep the moisture in. Cook on the lowest heat possible for 45 minutes to an hour, stirring every 15 minutes, adding a little water if it needs it. The steam will help to keep the meat moist and plump. 4. Cook the spaghetti in lots of boiling salted water. When it is al dente, drain the spaghetti, put it in a large bowl and pour enough sauce on top to coat it when tossed. Enjoy Get a great meatball recipe at my website http://groundbeefrecipes.biz/Meatballs recipes/meatballsrecipe.htmlAbout the Author:
