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Pasta Bolognese

March 30, 2011 Leave a comment
Pasta Bolognese © Hanna Stolt

Pasta Bolognese

Earlier this week I visited a couple – both wonderful friends of mine. They’d asked me over for a cup of coffee but when I got there, they had a very pleasant surprise for me: a delicious bolognese sauce and some fresh pasta, ready to be eaten! That bolognese sauce was so yummy that I’ve been craving for more ever since so I just had to make some of my own today.

The bolognese sauce I made turned out really tasty. I let it stew in peace and quiet with mild heat. The portion is surprisingly big so I had to use plenty of spices as well and ended up using all of our remaining chili powder into it. This is such an easy recipe for anyone to do and I can guarantee delicious pasta bolognese for anyone who tries :)

Bolognese sauce

yields 4-6 portions

  • 1 can (500 g) tomato passata / tomato purée
  • 1 can (500 g) crushed tomatos
  • 3 shallot onions
  • 4 garlic cloves
  • dash of olive oil
  • 400 g minced meat
  • dash of water
  • Plenty of chili powder
  • Plenty of paprika powder
  • salt
  • Black pepper
  • White pepper

Preparation

Finely dice the onions and slice the garlic cloves into thin slices. Fry the onions and garlic cloves lightly with a dash of olive oil. Don’t let them catch any color. Add tomato passata. You can use a little bit of water to rinse out the rest of the tomato from the can. Let stew with mild heat. In the mean time,  fry the minced meat on a separate pan. Season with some chili powder and add to the sauce. Mix well. You can now also add the crushed tomatos. Again you can use a litte water to rinse out the rest of the tomato form the can. Let the sauce stew for ca. 20 mins and stir every now and then. You can’t cook this sauce too much – the flavor just gest better the more time you are willing to use. You can season the sauce while stewing. I usually add spices little by little until I’m happy with the result. This time I think I ended up using approximately 2 tsp of chili powder and 1 tsp of paprika powder and a little bit of salt and pepper.

Tomato is one of those veggies that is healthier when cooked! That already makes this a great dish, and the taste is of course a nice bonus :)

For the pasta I have only one tip which I’ve learned from my mom: After pouring out the water, I add a small amount of butter and mix well with the spaghetti. This way the spaghetti (or any other type of pasta) doesn’t get sticky and tastes really good!

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