Pasta and Sauce

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I’ve read in an article once, that Italians are passionate and amongst other things are great cooks! The combination of passion and food can be a beautiful matrimony, after all that’s what makes a successful marriage, passion and good food!

Italian cuisine is well balanced, fresh and vibrant and nothing can compare to authentic Italian food. In my travels I’ve discovered the taste of Italy, which has undoubtedly changed my outlook on Italian food. What we are commercially sold to believe is Italian food is unfortunately a false representation of the culture.

It takes time and patience to unleash the full flavours in an Italian dish, only the best ingredients are used and everything is prepared with love.

Unfortunately I am not Italian and I don’t have the Italian hand, however I do wish to someday learn from the true Italians.

For now I have this quick little recipe to help you through. It’s not as authentic but it’s definitely flavourful and is a great meal to whip up for the family, especially if you’re tired of carting everyone out to have some Italian food.

Bolognese has originated from Bologna , it is a meat based sauce that is often accompanied by a tomato concentrate combined with multiple other vegetables such as celery and carrots.

Ingredients

  • 1 onion, chopped finely
  • ½ kg beef mince
  • 1 green chilli , chopped finely
  • 2 tsp crushed garlic
  • olive oil
  • 2 tbsp. oregano
  • 1 tsp red chilli powder
  • 1 litre Pomi crushed tomato
  • 1 tbsp. sugar
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 tbsp. tomato paste

Method

  1. In a large pot warm up 1 tablespoon of olive oil and then sauté the onions until soft
  2. Rinse and drain your mince , then add to the onions
  3. Mix the onion and mince together well, use your spoon to separate the mince so there are no big lumps
  4. Cook the mince until all the water has reduced
  5. In a sauce pan warm up some olive oil on a low heat, then sauté the garlic and crushed green chilli
  6. Thereafter add the tomato paste , oregano, pomi tomatoes, salt , pepper and red chilli powder
  7. Let the sauce boil for about 10 minutes , be careful that the sauce doesn’t burn
  8. Finish off with a good glug of olive oil , stir it in
  9. Combine the mince and sauce then boil for another 10 minutes
  10. Boil spaghetti with salt and olive oil, then strain and set aside
  11. To plate, place your spaghetti first, then pour the Bolognese sauce over
  12. If you like you can grate some cheese over the top

If you have the time I suggest you prepare a fresh tomato sauce, using a mixture of heirloom tomatoes and roma tomatoes. Bake in the oven whole, with small piercings in the flesh. Bake until soft and thereafter blend together and add salt for seasoning.

I love this recipe it’s quick and easy and it’s simply irresistible.

Bon appetite!

Rizwaana

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4 thoughts on “Pasta and Sauce

  1. Kelsey Mugnaioni says:

    Im married into an italian family and my mom in law taught me her roman way. Try it out and let me know what you thought!
    Roughly 4 tablespoons of olive oil, must be thick enough that you manage to cover the bottom of the pan plus some extra.
    1/4 handful of chopped celery
    1/4 handful of chopped carrots
    1/2 an onion
    3 tins of IMPORTED italian whole tomatoes. (pomodoro pellati) I recommend Cirio from Spar or Divella also from spar. Italians dont like to have a lot of mince so if you would like your sauce more meatier substitute for 1/5 or 2 tins tomatoes. Make sure to grind the whole tomatoes in your blender before adding.
    1 bottle Passata. Also from spar in the same section you find the tinned tomatoes.
    Salt and pepper. More salt than you’d expect.
    500grams mince.
    1/2 glass of red wine. Obviously if you are comfortable with cooking with it. If not its still good.
    3 Fresh basil leaves.
    My own south african addition is 1 clove of chopped garlic cooked with the onions. Take it or leave it!

    Cook onions in oil until transparent. Add mince. Break up and stir until mince is seperated. Add carrot, celery and salt and pepper. Leave meat to brown. (If you want to add wine, add after the mince has browned, only add the the rest of the ingredients until the wine has completely boiled down) Add pureed tomato and 1 full bottle of passata. And your 3 basil leaves. If you would like to add oregano it isn’t the italian way- but make sure you only use the fresh leaves. No bottled herbs woth Italians! Salt to taste.
    Leave for 1/30 hours. Stir at times.

    Like

    • Kelsey Mugnaioni says:

      Woopsie, wrote that in a rush. The onion must be finely chopped and the mince must be left to cook for 1/3 hours stirring occasionally on a very low heat. Only add the tomatoes once the red wine is completely boiled out. Lastly, always add parmesan shavings once served. 1 tablespoon of salt into boiling water for your pasta- no olive oil to be added! Male sure to buy divella or woolies spaghetti. Divella is the best!

      Like

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