au.blackmilkmag.com
The best recipes

Spaghetti Bolognese

Spaghetti Bolognese


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Spaghetti Bolognese

A firm family favourite

A firm family favourite

Serves 6

Cooks In1 hour 15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 618 31%

  • Fat 15.6g 22%

  • Saturates 5.7g 29%

  • Sugars 12.3g 14%

  • Salt 2.4g 40%

  • Protein 37.6g 75%

  • Carbs 78.5g 30%

  • Fibre 3.2g -

Of an adult's reference intake

Ingredients

  • 2 cloves of garlic
  • 1 onion
  • 2 sprigs of fresh rosemary
  • 6 rashers dry-cured higher-welfare smoked streaky bacon
  • olive oil
  • 500 g minced beef
  • 200 ml red wine
  • 1 x 280 g jar of sun-dried tomatoes
  • 2 x 400 g tins of plum tomatoes
  • 500 g dried spaghetti
  • Parmesan cheese
  • extra virgin olive oil

Recipe From

Oliver's Twist

By Jamie Oliver

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4.
  2. Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
  3. Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
  4. Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
  5. Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
  6. Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes – if it looks a little dry at this stage, add a splash of water to help it along.
  7. About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
  8. Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
  9. Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
  10. Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.


Watch the video: Perfect Spaghetti Bolognese with Gennaro


Comments:

  1. Stanwood

    This day, as if on purpose

  2. Torrie

    Yes you said fair

  3. Faer

    Oh thank you

  4. Searlus

    Totally agree with her. The idea of ??a good, I agree with you.

  5. Fenritilar

    There is something in this. Now everything is clear, thank you for the information.



Write a message