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
finely chopped parsley ( optional)
grated parmesan cheese to serve ( optional)
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!!