Chittio's Delizioso Organicio Bolognese con Pasta Penne!
Foragio for the ingredientsio and get onitio like a car bonnetio...
Dicio and studio then Frito till goldenio with pepper..
Chittio's Delizioso Organicio Bolognese con Pasta Penne!
Foragio for the ingredientsio and get onitio like a car bonnetio...
Dicio and studio then Frito till goldenio with pepper..
Take the salamio out a ya arsio you knob jockio.
Oopsio the vino slip in de saucio...
Swiminglio..
What didio the big tomato sayio to the little tomatio slowly stewing in da saucio?
Ketchup!That ones for you Cyrillio.
Keepio stirio and supio..
Salt the pasta and boilio..
Last edited by Chittychangchang; 26-09-2019 at 11:18 PM.
Time to add the non magicio mushroomios...
More seasoning and supio we vinio...
Timio for we mixio...
Add quesio. .
Stirio and serve...
Mama now
Desert...
Fresa cornetto com dress quesocake.
Callio ambulance
Last edited by Chittychangchang; 27-09-2019 at 12:22 AM.
That dessert looks greato!
Not a big fan of the fungo in a sauce like that myself.
Looksa Fantastico!!
But whadda da hell do I know
I would have pulled the stems out of the shroom, but other than that, aroy mak makio!
What was the wine CCC - was it a Barolo? One of my favs if it is - and would have gone great with the meat/pasta. Just hope you finished the bottle before starting the dessert!
Love the amt of shrooms you put in and wine always makes a great tasting sauce. Ever try bacon in a spaghetti sauce.. my grandma's recipe of using bacon juice in a sauce, it is really delicious.
Bacon (or actually pancetta) is a standard ingredient in an authentic bolognese sauce.
I like to add half a finely diced red capsicum (bell pepper for you yanks) for an added level of umami.
^I didn’t know that. Bacon grease is what she put in it. I never knew her secret till later in life.. she made big lunches and called them “light lunches” as a joke . Red peppers we also use in a sauce.
looks delish, I'd use smaller mushrooms though
The mushrooms should be sliced.
And Ketchup? WTF? (I just noticed )
A heaped teaspoonful of tomato paste is what's required.
Mushrooms whole and not sauteed first. Ketchup, no garlic. Something tells me Chitty's kids grew up eating this and developed a taste for it. Some sort of fusion tomato sauce it seems to me..
Are you sure you want to get onto the topic of industrial, tomato-based shortcuts?
Trying that today for the first time, can instantly smell the difference!
Ingredients
- 1 tbsp olive oil
- 4 rashers smoked streaky bacon, finely chopped
- 2 medium onions, finely chopped
- 2 carrots, trimmed and finely chopped
- 2 celery sticks, finely chopped
- 2 garlic cloves finely chopped
- 2-3 sprigs rosemary leaves picked and finely chopped
- 500g beef mince
For the bolognese sauce
- 2 x 400g tins plum tomatoes
- small pack basil leaves picked, ¾ finely chopped and the rest left whole for garnish
- 1 tsp dried oregano
- 2 fresh bay leaves
- 2 tbsp tomato purée
- 1 beef stock cube
- 1 red chilli deseeded and finely chopped (optional)
- 125ml red wine
- 6 cherry tomatoes sliced in half
To season and serve
- 75g parmesan grated, plus extra to serve
- 400g spaghetti
- crusty bread to serve (optional)
Method
- STEP 1Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- STEP 2Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- STEP 3Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- STEP 4Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- STEP 5Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- STEP 6Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- STEP 7Add the 75g grated parmesan, check the seasoning and stir.
- STEP 8When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- STEP 9Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Shalom
You just used a jar of prego; didn’t you?
^^Awesome! The taste of a spaghetti sauce simmering on the stove with bacon is divine... also tastes divine. Can I have some babe?
I'll give you a back massage after
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