My collection of favourite recipes..tried and tested!
When we’re on one of our diets (LOL) we don’t really want any sugar in our desserts! If possible we don’t even want any dessert. Actually, make that, we CAN’T have dessert! So I found a way to make Tiramisu which we can eat when …
Tiramisu is “pick-me-up” in Italian…believe me when you’ve had it you’ll realise its a real “pick-me-up”..from the moment you put that first teaspoon in mouth, and savour it until you scrape the glass to get every last morsel in your mouth! We all love Tiramisu …
Hubby cooked up this “new” (maybe “different” is the right word?) Bolognese sauce tonight and I asked how come he changed the recipe? His answer was, “Actually this is how the Italians make it!” Indeed it was. When we were in Rome, this was how the Bolognese sauce was served and in our Italian recipe book (in Italian, bought in Rome!) this is indeed how they made it.
So I guess from now on, this is how we make Bolognese sauce for spaghetti Bolognese, lasagne or cannelloni.
450 gms 85% fat minced beef
1 stalk celery
1/2 medium-sized onion
3 cloves garlic
1 can stewed tomatoes
2 tsp oregano
salt to taste
Fry the minced beef till all the water is gone. Mince all the vegetables in food processor and add to the meat when all the water is gone.
Puree the stewed tomatoes and add to the pan when the vegetables are cooked. Add salt to taste and simmer till all the liquid is gone from the tomatoes.
This is my favourite pasta dish and I love to make it because no one else can make it the way I like it! We first had REAL pasta in Rome. Of course Rome, where else! After our trip there in 2005 we really appreciated …
Bolognese sauce made with 1/2 kg minced beef (See Spaghetti Bolognese) 9 lasagne leaves Shredded Parmesan cheese For the Béchamel: 3 – 4 tbsp butter 1 1/2 tbsp flour 400 – 500 ml fresh or UHT milk salt to taste Prepare the …
This is our recipe for Bolognese sauce – not necessarily the REAL Italian way of making it. Its how we have made it and how we like it. We also use this Bolognese sauce to make Lasagne.
This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!
1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste
DIRECTIONS
In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!
Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.
Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.
Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!
Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.
To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.
