Spaghetti Bolognese
Our take on the traditional meat sauce  

3 cups dry spaghetti
2 tablespoons olive oil
1 onion, finely diced
1 teaspoon minced garlic
1 carrot, peeled and chopped            1/2 teaspoon salt
1 cup sliced mushrooms (optional)             Dash ground pepper
1 tablespoon oregano ( or more )                   
1/2 teaspoon thyme            
1 bay leaf             
1 lb medium or lean ground beef           
1 cup white wine (optional)
1 1/4 cups water
1 teaspoon chicken or vegetable stock
1 1/4 cups diced tomatoes (small can)
In a large pot boil water, add 1/2 teaspoon salt and 1 tablespoon oil and cook pasta until soft.In a heavy sauce pan (covered) add oil and onion, cook uncovered for 5 minutes or until soft.Add garlic, carrot, mushrooms and cook uncovered for 5 minutes.Add oregano, thyme and beef, cooking until browned. Add wine and let evaporate.Add water, stock and tomatoes, simmer for 1 minutes. Drain and rinse the pasta(Optional step: Add a tablespoon of olive oil and 1/2 teaspoon minced garlic to pasta and mix; this makes the pasty less sticky...) Add the sauce on top or mix with noodles.Serve with parmesan cheese

  

I once had a Prof who was the Chef at a very famous Italian restaurant. He always said "if you want it to taste Italian; use lots of Oregano". I have found this to be true.

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BUCK