Spag Bog……………

Photo by Jun Pang

Budget Spaghetti Bolognese

Serve 4

¼ Cup Vegetable Oil

500gr Lean Minced Meat

1 Large Brown Onion – peeled and finely sliced

1 heaped tblspn Garlic – peeled and finely chopped

4 tblspn Tomato Paste

6×375 ml Tins of Chopped Tomatoes

Sea salt

Cracked Black Pepper

1x500gr Packet Spaghetti

Extra Virgin Olive Oil

Method

  1. Heat up a large pot on high heat and allow to heat up for 5 minutes (almost smoking)
  2. Add half the oil into the pot closely followed by the minced meat
  3. “Seal” the mince by stirring it through in the every hot pot.  It should break up into small “crumb’ looking bits of mince.
  4. Once sealed, take it out of the to and set aside in a bowl for the time being
  5. Place the same pot back on high heat and the remainder of the oil
  6. Add the onions and saute until translucent and smells “sweet”
  7. Add the garlic and sauté for about 8 minutes
  8. Add the tomato paste and cook for a further 8 minutes, stirring continuously
  9. Add the sealed mince meat and stir through
  10. Add the tinned tomatoes and cook on the lowest setting for 2 hours, stirring every five minutes or so to avoid it from catching on the bottom and burning
  11. Whilst the sauce is cooking, place about 6 litres of water to the boil
  12. Add 2 table spoons of salt in the pot followed by the packet of pasta
  13. Cook until al dente, to the bite so when you bite into the pasta it should be soft but with a little resistance.  Once this is achieved, strain and place in individual bowls
  14. Check the seasoning on the Bolognese, adjust with black pepper and sea salt
  15. place the sauce on top of the spaghetti
  16. Drizzle Olive Oil to finish

It’s simple and I am sure most people know how to make Bolognese sauce but I know that sometimes us chefs focus on the more fancier things to cook forgetting that sometimes some people don’t know what a kitchen looks like!! This is perfect introduction to cooking and hey it’s a survival dish for most Uni students, I know it was for me when I was young apprentice!!

 Photo by Jun Pang

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About dnleslie

Chef and food lover. Passionate about cooking, learning from people and teaching. View all posts by dnleslie

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