Thread: Chitty's Fusilla Conchiglie Bolognese Italia

In the absence of our resident genuine Italian Stallion in the kitchen(Stop sulking you Mardarse and come back to the pots and pans)

Time to knock up a healthy, tasty meal for the family for under a fiver.

Two types of pasta, Fusilla and Conchiglie.
Chopped tomatoes with fresh Basil.
Black Pepper.
Extra Virgin Olive oil.
1/2 kg of minced beef.
Baby button mushrooms.
Fresh Garlic
A 85 pence of the shelf Bolognese sauce from Aldi(yes, i bought a big issue)
Una bottiglia di vino rosso



Firstly....


Pour a glass of red...

Then....

Slice the garlic to a hairs width so it dissolves in the hot virgin olive oil, add the black pepper and stir not forgetting to take the occasional sip of vino..



When the garlic has dissolved add the minced beef and some red wine to the mixture for flavour..



Important note: Keep stirring the wooden spoon and sipping the vino


Once the mince is cooked about three minutes later you can add the baby button mushrooms,chopped tomatoes with basil and Bolognese sauce ..



Add the pasta to the pan of boiling water for 30 minutes.

Let the sauce boil for five minutes to bring the flavour out, then simmer for 55mins.

Important note: Keep stirring the wooden spoon and sipping the vino



After an hour we have Perfezione per te...

No garlic bread or Parmesan cheese required...



CCC

Come back, Luigi.

I'd put the shrooms in right at the last minute.

And why do you have to cook pasta for 30 minutes? Mine usually takes 12!!

It's Sunday, I'm allowed to go a bit "jamie oliver"!!

Originally Posted by Chittychangchang

Add the pasta to the pan of boiling water for 30 minutes.

Not exactly 'al dente' then...

Lot of coments deleted from last night.
Plenty of reds, oh well.
Fair enough, I was pissed and it tasted wonderful.
Even the dog ate the leftovers.

10/10 for trying come back Luigi ,

Nah do another one, Luigi's cook offs are gay.

Originally Posted by stroller

Originally Posted by Chittychangchang

Add the pasta to the pan of boiling water for 30 minutes.

Not exactly 'al dente' then...

Typical! Only a German would add teeth to pasta!!

Originally Posted by Chittychangchang

Even the dog ate the leftovers

...not necessarily a good sign...

Originally Posted by Chittychangchang

In the absence of our resident genuine Italian Stallion in the kitchen(Stop sulking you Mardarse and come back to the pots and pans)

Time to knock up a healthy, tasty meal for the family for under a fiver.

Two types of pasta, Fusilla and Conchiglie.
Chopped tomatoes with fresh Basil.
Black Pepper.
Extra Virgin Olive oil.
1/2 kg of minced beef.
Baby button mushrooms.
Fresh Garlic
A 85 pence of the shelf Bolognese sauce from Aldi(yes, i bought a big issue)
Una bottiglia di vino rosso



Firstly....


Pour a glass of red...

Then....

Slice the garlic to a hairs width so it dissolves in the hot virgin olive oil, add the black pepper and stir not forgetting to take the occasional sip of vino..



When the garlic has dissolved add the minced beef and some red wine to the mixture for flavour..



Important note: Keep stirring the wooden spoon and sipping the vino


Once the mince is cooked about three minutes later you can add the baby button mushrooms,chopped tomatoes with basil and Bolognese sauce ..



Add the pasta to the pan of boiling water for 30 minutes.

Let the sauce boil for five minutes to bring the flavour out, then simmer for 55mins.

Important note: Keep stirring the wooden spoon and sipping the vino



After an hour we have Perfezione per te...

No garlic bread or Parmesan cheese required...



CCC

Lots of canned stuff in there.

Lots of unnecessary quote in there.

Lots of fresh basil,garlic and cherry tomatoes in tonight s concoction...




1/2 a kilo of lean steak mince and a gallon of chopped tomatoes..


Simmering for an hour..


Let the flavour flow out...

Gotta a feeling tonight s gonna be a good night...

A beef stock cube and extra black pepper in the sauce does wonders.

Pastas in , shouldn't be long now..


This is the critical part of the cooking process now, don't get complacent that it's all good.
Lay off the vino untill it's on the plate...

Chitty sorry but that is way too much pasta for just that much water. Did you heavily salt the water as well?

I a tablespoon of salt in the water, had too add some more water a few minutes later.
The finished deal...


Added some extra basil and sprinkled some parmison to finish.
It actually tasted damn reasonable.

Originally Posted by Chittychangchang

A beef stock cube and extra black pepper in the sauce does wonders.

Pastas in , shouldn't be long now..


This is the critical part of the cooking process now, don't get complacent that it's all good.
Lay off the vino untill it's on the plate...

In your critical part, I also get the problem of flames licking up the side of the pan and burning the ends of the spaghetti. Looks like you were getting a bit of that at about 5 o'clock!

I've had that problem in the past Mendip, but not tonight.
That pic was for effect

All the pasta was submerged soon after.

Nearly made bangers and mash tonight, twas a close call.
Maybe tomorrow.

Originally Posted by Mendip

I also get the problem of flames licking up the side of the pan and burning the ends of the spaghetti.

Just snap the spaghetti in half before you put it in the pan. Sorted.

Originally Posted by Neverna

Just snap the spaghetti in half before you put it in the pan. Sorted.

No. Just no.

Indeed.

^ ^^

So, is my problem resolved, or not?

Originally Posted by Mendip

So, is my problem resolved, or not?

I have never had that problem so I can't help. I would recommend using a taller pot intended for boiling pasta.

....which will also enable a 'rolling boil', making sure the pasta doesn't stick together.

Thanks!

As usual, there's a lot more than first meets the eye with this cooking...

Originally Posted by Mendip

As usual, there's a lot more than first meets the eye with this cooking...

Get yourself something like this and don't look back...



Don't follow Chittys example.