How to make spaghetti bolognese
Wednesday, May 23rd, 2007
Tonight Ying was back late from work so I made bolognese.
All the ingredients you’ll need are pictured, except the oil for the pot.
We call it “spaghetti” bolognese, because that’s what it usually is called. But any pasta will do. In the past we’ve just bought dry pasta at the supermarket, but more recently we’ve been getting fresh pasta from either David Jones or Victoria Market (the latter being marginally cheaper).
First, boil a half a pot of water. Once boiled, add pasta. Remember that pasta expands, so you don’t want to end up with too much. No other ingredients need to be added to this pot.
Get your second pot out. Oil the bottom. Add some thawed beef mince. Stir the mince and don’t add anything else until it has completely turned from pinkish to grey.
Add some peeled roma tomatoes to your second pot. Break them up in the pot using a big spoon and mix with the meat.
Once these are fully mixed, add your bolognese sauce. Stir till completely mixed in.
Strain the pot with the pasta.
Place the pasta on plates with the bolognese sauce on top.
Add plenty of parmesan cheese without a second thought about the cholesterol.
Here’s a photo of the pasta shop at Victoria Market:
The finished product, the one smothered with parmesan, the other as yet unadulterated:
