Spaghetti Bolognaise

Tue, 11 October 2016

With budget day upon us, it's all about low-cost cooking in the kitchen. Edward Hayden was in the kitchen to show us a cost-effective recipe for spaghetti bolognaise. 

(Serves 6-8)

Spaghetti Bolognaise

A little oil for cooking
1 medium onion, finely chopped
4 cloves garlic, peeled and crushed
4oz/110g bacon lardons
1 carrot-diced
8 mushrooms-thinly sliced
2lb/900g beef mince
1 glass red wine (optional)
2 x 14oz/400g tins chopped tomatoes
2floz/50ml cream (optional)
 ½ teaspoon dried mixed herbs
salt and freshly ground black pepper

To Serve:

10oz/300g spaghetti
Grated parmesan cheese

Heat the oil in a large wide based frying pan and sauté the onion and garlic with the bacon lardons, mushrooms and carrots for 3-4 minutes until they are beginning to soften.
Add the beef mince and mix thoroughly, allowing the beef to seal off. Continue cooking this mixture until all of the beef has browned.
Add in the glass of red wine and allow the mixture to cook gently.
The next ingredients to be added are the chopped tomatoes, pouring cream and mixed herbs and allow the mixture to come to the boil. Reduce the heat at this stage and continue cooking on a low heat, stirring occasionally for approximately 25-30 minutes until the majority of the liquid has reduced. Season with salt and freshly ground black pepper to taste

Cook the spaghetti according to the packet instructions and serve with the bolognaise sauce and lots of grated parmesan cheese. And some Garlic bread

Garlic Bread:

3 medium sized bread rolls
2oz/50g softened butter
2 cloves garlic-crushed
2 teaspoons chopped parsley

Mix together the butter, garlic and chopped parsley.
Slice the rolls horizontally and spread with the softened garlic butter.
Bake in a preheated oven (180C/350F/Gas Mark 4) for 8-10 minutes.