Saturday, September 21, 2013
Doubled-Up Bolognese. Familiar classics.
2 tbsp olive oil
2 small onions, blended or finely chopped
2 cloves of garlic, crushed
2 carrots, blended or finely chopped
4 sticks of celery, blended or finely chopped
2 cans of chopped tomatoes
1 tbsp olive oil
500g minced beef
1 dsp lea and perrins sauce
Sea salt, sugar and pepper
Heat the oil in a heavy bottomed medium pan on a medium flame. Blend the onions and garlic together so that you have a smooth mix. Pour into the pan and sweat for a few minutes, mixing frequently. Now add the carrots and celery and again sweat, this time for about 5 minutes. Add the tomatoes and continue to simmer for half an hour on a low heat. Meanwhile heat some more oil in a frying pan. Add the beef and then quickly and meticulously stir and break it up as much as possible. There should be NO lumps. When the meat is beginning to brown, add to the vegetables and continue to simmer for another 10 minutes.
At this point, remove however much you need for your child to a container and refrigerate when cool. Continue cooking the grown-up sauce, adding vermouth and seasoning and worcester sauce and simmer for another 5 minutes. Cook your spaghetti and add parmesan or mild cheddar to serve.