SPAGHETTI BOLOGNAISE

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This Recipe Serves 4

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Spaghetti Bolognaise is a favourite throughout the world, although if you visit Italy, this dish will not be found on their menus.

Being an Indian, I like that hint of spiciness in most of my dishes, so for this recipe I did add a touch of chili powder, but it can be omitted.

Spaghetti is a long, thin, round & hollow, solid pasta. It is a staple sustenance of customary Italian cooking. Like other pasta, spaghetti is made of processed wheat & water. Italian spaghetti is produced using durum wheat semolina, yet somewhere else it might be made with different sorts of flour.

 

Spaghetti Bolognaise Ingredients:

• 500 grams mince (ground beef/lamb)
• 1 onion, chopped
• 2 tomatoes
• 1 teaspoon ginger & garlic paste
• Salt to taste
• 300 grams spaghetti
• ½ cup tomato sauce (ketchup) or pasta sauce
• 1 tablespoon hot sauce (optional)
• 3 tablespoons cooking oil
• 1 tablespoon chili powder (optional)
• 1 teaspoon garlic powder
• 2 teaspoons oregano
• 2 sprigs thyme
• 1 tablespoon red chili flakes
• ½ red bell pepper
• ½ green bell pepper
• Dried or fresh parsley for garnishing
• ½ yellow bell pepper
• Water as needed to boil spaghetti

Method:

1. Make sure the mince (ground beef/lamb) is defrosted.
2. 
3. Peel & chop the onion.
4. 
5. Rinse & blend or grate the tomatoes.
6. 
7. Rinse & chop the bell peppers into cubes.
8. 
9. 
10. 
11. Heat 2 tablespoons of cooking oil in a pot. Then add in the onions & thyme.
12. 
13. Mix & allow to simmer until onions are translucent.
14. 
15. Thereafter, add in the chili powder, red chili flakes, garlic powder. oregano & ginger & garlic paste.
16. 
17. Mix well.
18. 
19. Add in the tomatoes.
20. 
21. Mix well & allow the tomatoes to cook for about 5 minutes.
22. 
23. Once the tomatoes are cooked, add in salt to taste & mix well.
24. 
25. Add in the mince (ground beef/lamb).
26. 
27. Mix well.
28. 
29. Allow the mince to cook for 10 minutes until it is browned.
30. 
31. After 10 minutes, add in the bell peppers.
32. 
33. Mix well & cover with a lid & allow to cook for another 10 minutes. Check on it every now & again to make sure it doesn’t scorch. Add a little water if it does catch onto the surface.
34. 
35. Once the bell peppers are soft & the mince is cooked, lower the heat & add in the tomato sauce (ketchup) or the pasta sauce & the hot sauce (optional).
36. 
37. Mix well.
38. 
39. Allow to simmer for 3 minutes.
40. 
41. Turn off the heat & set aside.
42. 
43. Fill a deep pot with water & bring it to a boil on medium-high heat.
44. 
45. Once the water reaches a boil, add in 1 tablespoon cooking oil & salt to taste.
46. 
47. Stir it & then add in the spaghetti – allowing the strands to stand upright in the pot.
48. 
49. When the bottom half of the spaghetti which was submerged in the water softens, use tongs & gently swirl it into the water, allowing the top half of the spaghetti to be fully submerged into the water.
50. 
51. Boil spaghetti until al dente.
52. 
53.  Empty out into a colander to remove the excess water.
54. 
55. Add the drained spaghetti to the pot of mince.
56. 
57. Mix well.
58. 
59. 
60. Plate & garnish with dried or fresh parsley.
61. 
62. 
63. Stores in the refrigerator for up to a week.
64. 
65.