Still waiting..

[gnomentum]

.. but on a happier note,

Today I was happy that I found a different way to make spaghetti bolognese.  It's really tasty, even more so than the old way I used, and it saves on gas and washing up.

Comments

[tattercoats]

Ooh, sounds very yum. Share?

[gnomentum]

Brown your mince and chopped onions in a deep saute pan or wide saucepan with some garlic.

Add a can of chopped tomatoes, a mug of milk, and a tablespoon of tomato puree. Basil if desired. Stir.

Break the (uncooked) spaghetti in half and add to the pan, trying to keep the strands as seperate as possible and submerging them gently.

Simmer until the spaghetti starts to go soft, stirring GENTLY every minute or two to keep the strands seperate without breaking them. Add more milk if necessary (but not after the pasta goes bendy).

Add chopped mushrooms. Keep cooking on medium heat until the pasta is done and the liquid reduced to your taste.

Serve with cheese.

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The pasta seems to retain slightly more texture this way, and isn't as sticky, but absorbs masses of flavour from the sauce. The milk adds a certain depth of flavour as well as liquid.

I LOVE it when I get mad ideas that actually work out...

Bolognese Sauce

[miz_s]

I've got a good recipe where you fry onion, garlic, mushroom and bacon first - put to one side and then brown the mince, add the tomatoes, herbs, etc. etc. and then add the bacon mixture back in.

The only problem is that the bacon mixture is so scrummy, smells so good and sits on the side beside the chef for a while... More often than not it tends to get eaten before being put back into the sauce!!

Re: Bolognese Sauce

[gnomentum]

Oooh, that sounds wonderful... I've learned, over the years, that there isn't much that can't be improved with the addition of a little bacon.

Recently (since Tesco expanded their range of value cheeses) I've discovered that the same can be said of stilton, but with awkward bears in the frame you may not find it too easy to test the theory.