Tuesday, March 27, 2007
This ultra-easy Bolognese recipe has been a staple for our brood for many years. I remember helping assist my mum with the preparation and fighting with my brother for the leftovers. I now get to make it for my daughter and many of our friends.
Most members of most families love sitting down to a hot bowl of Spaghetti Bolognese when the weather turns cooler. Try this Bolognese meal sans spaghetti on a busy day when cooking is the last thing on your mind.
1 x Vienna loaf
8 slices of cheddar cheese or shaved parmesan
Bolognese sauce – use your favourite version (my version below)
1. Slice Vienna loaf in half horizontally and remove the excess bread from each.
2. Pour in your ready made Bolognese sauce into the empty loaves.
3. Lay your cheese of choice on top of each loaf and place in a moderate oven until the cheese is golden and sizzling.
4. Once out of the oven, cut the loaves into 2 to 3inch thick slices and serve with a simple green salad.
Bolognese Sauce – My Version
1tbs olive oil
1 brown onion
500g beef mince
1tbs minced garlic
1 can diced tomatoes
1 cup water
½ cup tomato paste
1 handful fresh parsley
½ handful fresh basil
¼ cup of good red wine
Salt and pepper to taste
1. Heat olive oil in the pan and sauté onions.
2. Add the mince until browned.
3. Add all other ingredients until a rich sauce evolves.
4. Let simmer for 20 or so minutes.
1. Bolognese sauce can be made a day before or even weeks before and frozen.
2. Try to make a thicker sauce than usual to prevent it from over-soaking the bread.
2. Don’t be tempted to eat the superfluous bread, pop it in the freezer for a bread crumb mix at a later date.