How to make spaghetti bolognese
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:
Hi James, well that was a very interesting pasta dish and I’ll try that sometime soon. I bet it was a nice dinner (specially with lots of parmesan cheese on it). I won’t be adding too much of cheese though as I am watching my weight. LOL.
Hi Renold!
Thanks for dropping by.
In case you were wondering why I’ve got two types of pasta pictured, Asher (our boy) doesn’t like fresh pasta, so rather than have him miss out we throw in some dry pasta and dish it up at the same time.
James
Hi James, it really is a perfect and simple dish. Although i havn’t had it with the leggo’s bolognese sauce. Mmm Pasta looks good. Should have taken pictures of end results (before it was eaten). Have a good one mate and ill see you soon! Love the site lots of hard work has gone into it.
Hi Cam,
I’d tried a few different bolognese sauces before this one & once after discovering Leggo’s bolognese sauce stuck with it!
You mentioned that I should have taken a happy snap of the post-cooked pre-eaten result: my omission. Next time I cook it (which doubtless will be over the next few days) I’ll post another snap.
James
Hello!James.
I am interesting in your pasta,you know I am in China now,and i have no chance to eat pasta,but i have heared that it is a very delicious dish.I have watched a TV show—Smile Pasta.I have found a lot of fun in that show,and i love pasta though i have no chance to taste it.Maybe some day,when you are in China you can make your own pasta to us.What a wonderful idea,I am looking forward to that day
Wow james the result looks great i see you love that cheese! Very impressed. I cant cook at all should really learn how to make it easier to cook for a girlfriend! Well peace man and see you tomorrow!
Hi Huangrong & Cam,
I’m taking the liberty to say hi to you both in the same post!
Huangrong: I actually made pasta in China when we were in Wuhan. We got the ingredients from Metro (麦德龙- 对不对？）。 But it didn’t taste the same because we used fish oil (?) instead of olive oil, which is very expensive in Wuhan. I never thought the difference in oil could make such difference in bolognese. Also, the meat in Wuhan tastes quite different to the meat in Australia.
Cam: Well bro, you & I are in the same boat! I’m only adding dishes here as I learn them & I’ve exhausted my supply already! See you tomorrow dude.
James