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Thursday, February 5, 2015

Spagetti Bolognese


Manu Feildel is a French chefm who is a judge in My kitchen Rules . A show a bit like master chef but they have team of two, usually best friends , husband and wife  , sisters etc... they first  visit teams home where they serve a three course  meal in their instant restaurant. Then the couple at the bottom  after  all the dinners   is eliminated , then they are given bigger tasks each week and finally they win a certain  amount of money and stuff.
 I discovered this quite by accident while searching for a recipe on taste.com.au. It was more of a advertisment of Cambell's beef stock. The pasta  was quite a winner with the boys , its best made with a  good meat,  you can even grind or finely chop up a nice piece of meat if you cant get good beef.

 Recipe : Spagetti with Beef bolognese recipe adapted from Manu Feildel's  Beef Bolognese recipe.

For 4 people

500g beef mince ( use good beef as its the star of the show )
1 medium sized onion, chopped
2 cloves garlic, chopped
1/2 a large carrot chopped
1 celery stick ( optional) chopped
1  can (400g)  peeled tomatoes
1 cup water
1 beef stock cube ( * if you have liquid stock dont add water  or use stock cube)
1/2 tsp dried chilli flakes ( or if you like more heat chop 1/4 piece of  scotch bonnet  or add a green chilli)
generous pinch of ground black pepper
salt
finely chopped parsley ( optional)
grated parmesan cheese to serve ( optional)
olive oil
Spagetti  enough for 3-4 people

Cook spagetti in generously salted boiling water ( no oil!!) till aldente . Drain,  . While the pasta cooks , prepare the sauce.

Heat olive oil in  a large deep frying pan, soften the onion  and the garlic.  Once they soften,  add the beef, break it up  and let it cook dont touch  let it  browns a bit.

Now add the carrots and celery (if using ) , and the can of tomatoes. Break the tomatoes a bit and then finally add the  stock ( prepare it by dissolving the beef cube in 1 cup of of hot water. / or use liquid stock if available).

 I like to spice it up a bit by adding  chilli flakes and  generous pinch or two of ground black pepper.
( if you are a scotch bonnet lover like my mum add 1/4 piece of finely chopped bit of scotch bonnet chilli ).Let it cook uncovered for 15-20 minutes till the meat is cooked and the sauce thick.

Taste add salt to taste and  stir in finely chopped parsley. ( if  you dont have fresh parsley add 1/2 tsp of dried mixed herbs  when you add the tomatoes.)  Switch off .

I like to toss the spagetti into the sauce and serve. But you can go the traditional way by making a nest of spagetti  and  adding the sauce on top with a grating of parmesan cheese on top, if you like.

And as Manu Feildel says Bon Appetit!!

8 comments:

  1. Delicious and lovely looking spagetthi. Wonderfully prepared.
    Deepa

    ReplyDelete
  2. Love it!!! Pasta with bolognese is one of my favourites :)

    ReplyDelete
  3. Bolognese is a favourite in our house. This looks very tasty!

    ReplyDelete
  4. A nice meal at its best... so flavorful...

    ReplyDelete
  5. Hi Nammi,

    I didn't know that you are watching MKR at Maldives too. The latest season of MKR is showing now in Australia and I wonder which episodes are you watching now.

    This looks like a nice Manu's pasta recipe.

    Zoe

    ReplyDelete

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