Spaghetti Bolognese

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Spaghetti Bolognese John Smith 123 Broadway City, State 12345 December 27, 2011 Description Bolognese sauce is a meat-based sauce for pasta originating in Bologna, Italy. It is traditionally used to dress tagliatelle and is one of the two sauces used to prepare "lasagne alla Bolognese". Bolognese sauce is some- times taken to be a tomato sauce, but many recipes have only a small amount of tomato concentrate. The most staple of all winter dishes goes to new heights with the distinctive ﬂavours of pesto, bacon and fresh basil at the heart of it all. 1 Ingredients • 500 g lean beef mince • 1 Tbsp oil • 1 onion, peeled and chopped • 1 tsp minced garlic • 1 green pepper, deseeded and chopped • 2 rashers bacon, chopped • 420g can Wattie's1 Condensed Tomato Soup • 400g can Wattie's2 Pesto Style Tomatoes • 400 g dried spaghetti • 2 Tbsp chopped fresh basil or parsley or use 1 tbsp dried 2 Method 2.1 Step 1 Quickly brown the beef mince in a hot frying pan, breaking up the mince with the back of a spoon as it browns. This is best done in two batches. Set aside. 1Doesn't have to be this brand 2This brand either 1 2.2 Step 2 Add oil to the frying pan, gently cook onion, garlic, green pepper and bacon until tender, but not brown. Stir in Watties Condensed Tomato Soup and Watties Pesto Style Tomatoes with 1/2 cup water. Return the browned mince to the sauce, mix well, cover and simmer gently for 15 minutes. 2.3 Step 3 Cook spaghetti in boiling salted water for about 10 minutes or until just tender. Drain well. 2.4 Step 4 Season the Bolognese sauce and stir through the basil. Serve with grated Parmesan cheese if wished. Typeset using LATEX http://www.latextemplates.com.

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Spaghetti Bolognese Bolognese Sauce Is One of Those Recipes That Everyone Should Learn to Cook
Spaghetti Bolognese Bolognese sauce is one of those recipes that everyone should learn to cook. It can be adapted to make lasagne, chilli-con-carne or even a cottage pie and you can add extra vegetables such as mushrooms and peppers to use up whatever you have in the fridge. Nutritional information per portion (420g): Energy Fat Saturates Sugars Salt 1408kJ 333kcal 9.3g 2.9g 6.9g 0.3g 17% 13% 14% 8% 5% Wheat (gluten)* of an adult’s reference intake. Typical values per 100g: energy 335kJ/79kcal. Equipment Ingredients Weighing scales Serves 4 Sharp knife 1 medium onion Chopping board 1 garlic clove Peeler 1 carrot Small bowl x 2 100ml boiling water Measuring jug 2 x 5ml spoons olive oil Kettle 1 x 5ml spoon dried oregano Measuring spoons 300g lean minced beef Saucepans (or deep 400g can chopped tomatoes frying pan) x 2 2 x 15ml spoons tomato Wooden spoon puree Can opener 300g uncooked spaghetti Colander Black pepper (optional) * Presence of allergens can vary by brand – always check product labels. If you serve food outside the home you must make allergen information available when asked. Top Tips • You could leave the carrots unpeeled but ensure that all soil is removed before cooking. • To avoid using two saucepans, cook the pasta first and put to one side. Then cook the sauce and stir the pasta into the sauce until reheated. www.letsgetcookingathome.org.uk LGC062 Spaghetti Bolognese Method Something to try next time 1. Peel and finely chop the onion and garlic. • Add extra vegetables for a healthier sauce, such 2.
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