TBH I have a lot of work that needs to be done but here’s the thing with me. I would rather do anything than work. I am generally a very “laxed” person. At this current point in time, there’s a 5000-word essay that requires my immediate attention, so I sincerely hope my lecturer doesn’t follow my blog. That being said I cook as a form of procrastination, so I have lots lined up for you all. The first being this new and improved version of my Pasta Sauce/Bolognese. There is a simple and quick recipe here, this version is a tad more complicated and builds a flavor gradient. It’s by no means authentically Italian as I am not Italian, so please just enjoy the fusion of the flavors.
- 1 kg beef mince
- 1 onion, chopped
- 1 carrot, grated
- a handful of pitted Kalamata olives
- 2 tbsp. olive oil
- 4 cloves crushed garlic
- 1 green chili, minced
- 1 tsp salt
- 1 tsp red chili powder
- ¼ tsp turmeric powder
- 1 tsp black pepper
- ½ tsp white pepper
- 2 tsp dried oregano
- 1-liter Pomi tomato passata sauce.
- 4 cloves garlic, crushed
- 2 tbsp. olive oil
- ½ tsp black pepper
- ½ tbsp. sugar
- 4 fresh basil leaves, diced
- red chili flakes (optional)
- in a pot warm up the olive oil and gently sauté the onion, carrot, green chili and garlic until the vegetables have softened.
- Then add the beef mince along with all the spices and cook until done. mash up the mince as you go along to avoid the formation of big lumps
- Once the beef has cooked add the olives.
- In a separate pot add 2tbps of olive oil along with the crushed garlic, allow the oil and garlic to infuse.
- Then add the Pomi tomato sauce along with the above-mentioned spices and herbs.
- Boil this sauce for at least 20 minutes on a low-medium heat so that all the flavors are infused into the sauce.
- Then add the cooked beef mince to the sauce (for Bolognese) and boil for another 10 minutes on a medium heat until the sauce and the beef become homogenous.
- If you wish to not make a Bolognese, boil the pasta sauce for 30 minutes on a low-medium heat then open it and boil on a higher heat for 10 minutes or until it thickens slightly.
- Serve with parmesan, fresh basil and extra chili if you feel necessary.
This recipe serves 4 generously. 1 packet of spaghetti should suffice for 4 people. We use quinoa or gluten-free pasta, as we have a complex family comprised of herbivores, multiple food-intolerant individuals and gluten-free/sugar-free/everything free-individuals .
This same recipe can be adapted to serve for smaller kids from age 12 months up. All you have to do is remove the
- Red chili flakes
- Green chili
- Reduce the salt quantity
- Reduce/remove the sugar
Before serving to your kids consult with your pediatrician first.
hasta la Pasta !