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
- Heat up a large pot on high heat and allow to heat up for 5 minutes (almost smoking)
- Add half the oil into the pot closely followed by the minced meat
- “Seal” the mince by stirring it through in the every hot pot. It should break up into small “crumb’ looking bits of mince.
- Once sealed, take it out of the to and set aside in a bowl for the time being
- Place the same pot back on high heat and the remainder of the oil
- Add the onions and saute until translucent and smells “sweet”
- Add the garlic and sauté for about 8 minutes
- Add the tomato paste and cook for a further 8 minutes, stirring continuously
- Add the sealed mince meat and stir through
- 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
- Whilst the sauce is cooking, place about 6 litres of water to the boil
- Add 2 table spoons of salt in the pot followed by the packet of pasta
- 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
- Check the seasoning on the Bolognese, adjust with black pepper and sea salt
- place the sauce on top of the spaghetti
- 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