- Boil a litre of water in a saucepan big enough to hold spaghetti without breaking it. Add few drops of oil and a little salt to it. Once boiled add spaghetti and let it boil till it is just cooked (al-dente). Should not be overcooked.
- Once cooked. Strain and hold under cold running water so that it is not further cooked. Keep aside.
- For tomato concasse: Boil water. Make a cross section slit on tomatoes. Do not cut them completely. Put them in boiling water. Boil them for 5 mins till the skin comes off easily. Drain and peel them. Chop the tomatoes roughly. Keep aside.
- Take olive oil in a sauce pan. Once heated add chopped onions. Sweat them till translucent stirring continuously ( do not brown them) Add minced garlic saute for few mins. Add carrots, bell peppers, celery and again saute for few minutes.
- Add mince meat to the vegetables and brown the meat stirring continuously. Add sliced mushrooms and saute for some more time. Add mixed herbs, chilli flakes, salt and pepper.
- Add tomato concasse , chopped basil, chopped parsley and saute continuously. Simmer the bolognese sauce for about 20 minutes till the meat is cooked completely. Adjust seasonings as per taste.
- Plate Presentation: Make a bed of cooked spaghetti. Pour the prepared bolognese sauce on the centre of the bed of spaghetti. Garnish with fresh mint leaves, feta cheese (optional I have not used ) and fresh parsley sprigs. Serve hot.
Spaghetti Bolognese
By Mayura Tyagi
Jan, 12th
671
Servings
2 persons
Cook Time
45 minutes
Ingredients
17
- 19
Ingredients
- Spaghetti
- Onion chopped
- Garlic minced
- Carrot diced
- Yellow bell pepper diced
- Celery stick diced
- Mushroom sliced
- Lamb mince
- Tomato concassed
- Basil chopped
- Parsley roughly chopped
- Italian mixed herbs
- Red chilli flakes
- Salt
- Pepper freshly ground
- Olive oil
- Water To cook spaghetti
- Fresh Mint to garnish
- Feta cheese To garnish (optional) I have not added
