Old favourite spaghetti bolog­nese

Rutherglen Reformer - - Cooking Class -

(Feeds four peo­ple) Step 1 – The Bolog­nese Sauce Add 500g beef mince to a hot pan with oil and gen­er­ously sea­son with salt and pep­per. Once the mince be­gins to brown, add a grated car­rot, grated onion, three chopped gar­lic cloves and cook for about five min­utes un­til the veg­eta­bles soften. Add a tin of toma­toes, ta­ble spoon of tomato puree, bay leaf, glass of red wine (or white wine) and a cup of ei­ther beef or chicken stock, and leave the mix­ture to sim­mer on a medium heat (no lid). Af­ter five min­utes add a ta­ble spoon of dried oregano or basil (or a mix­ture of both) and leave to sim­mer gen­tly un­til the mince is no longer sit­ting in much liq­uid. Mix ev­ery so of­ten. This will prob­a­bly take about 25 min­utes, depend­ing on your tem­per­a­ture set­ting. Turn the heat off and place lid back on the pot to keep the mix­ture hot. Step 2 – The Spaghetti While the mince is rest­ing, put enough dried spaghetti for four peo­ple (judge by eye) in a large pot full of boil­ing, salty wa­ter. Cook the pasta un­til it is soft enough to eas­ily squash be­tween your in­dex fin­ger and thumb. Drain pasta and re­turn to same pot, adding a good knob of but­ter and a glug of olive oil. This will stop the pasta stick­ing to­gether and make the flavour a bit more lux­u­ri­ous. Step 3 – As­sem­bling the Dish Divvy the spaghetti be­tween four bowls and add the bolog­nese on top of each. Most Ital­ian sauces are tra­di­tion­ally mixed through the pasta but this is an ex­cep­tion. Sprin­kle gen­er­ous amount of parme­san. If you have fresh basil, or even a nice dol­lop of pesto from the fridge, then add this on top too. For more tips and recipes, you can fol­low David on Twit­ter at www.twit­ter.com/ Glas­gow_Munchy

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