Friday, December 3, 2010

Spaghetti Bolognese

Bolognese sauce is often associated with tomato sauce. A traditional Bolognese Sauce is composed of  beef, pancetta, onions, carrots, celery, tomato paste, meat broth, white wine. With Italian Bolognese, pasta is mixed with the sauce, than served on top. For my Bolognese,  instead of pancetta or regular ground sirloin, I used Beef Meatballs coated with Parmesan cheese. I basically came up with the usual red sauce pasta then I added red wine, chopped parsley and mixed dried herbs.

  • 450g spaghetti
  • 1/2 K ground sirloin
  • 1 egg ( beaten)
  • 1 cup grated Parmesan cheese
  • 5 clove garlic (minced)
  • 3 tablespoons extra virgin olive oil
  • 1 tsp chopped parsley
  • 1/2 tsp of mixed dried herbs ( basil and rosemary)
  • 1/2 cup red wine
  • 1 cup Italian Style Spaghetti Sauce
  • 1 cup crushed tomatoes
  • 1 medium red tomato (diced)
  • salt and ground pepper
  • In a bowl, mix ground sirloin with beaten egg, a dash of salt and pepper.
  • Start making meatballs and coat each with grated Parmesan cheese.
  • Deep fry until golden brown, then set aside.
  • In a sauce pan, saute minced garlic in olive oil until light brown.
  • Add diced fresh red tomatoes. Stir for a few seconds.
  • Add Red Wine and crushed tomatoes. Simmer for a few seconds.
  • Add chopped parsley and mixed herbs. Stir for a few seconds.
  • Add Italian Style Spaghetti Sauce, a dash of salt and pepper, then simmer for a few seconds.
How To: PASTA/ Plating
  • In a sauce pan boil pasta until Al Dente.
  • Using a pasta ladle, slowly set pasta on a plate. Drain water through the ladle.
  • Atop pasta with 2 meatballs per plate then pour red sauce.
  • Garnish with grated Parmesan cheese.
* Using a serving platter, you can also mix the cooked pasta with the sauce, top with meatballs and Parmesan cheese.
Servings: 2-3
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