Spaghetti Bolognese is quite easily another favourite with the family. The trick to make this into a quick fix meal is to prep up the meat sauce ahead of time. I usually make a large batch and freeze this for a week or so. This way the assembly of the sauce and the boiled spag is another “Meal in less than 30 minutes”. The meat sauce has really simple ingredients and while you may choose using ground pork or beef, I’ve used some minced goat meat.
This hearty sauce is made with fresh tomatoes, onions, lots of garlic, carrots and oregano.I like to keep the Bolognese fairly thick so that it coats the spaghetti well. You may use the same sauce with any other variety Pastas or even a Lasagne.While some recipes call for use of some red wine.I’ve skipped this and instead added some balsamic vinegar and brown sugar to make the sauce a tad bit tart and it enhance the colour too.
Well, go ahead and combine your love for pasta and a quick dinner idea and do give this recipe a go.
This one is sure to give your dinner table a weeknight makeover.
- 1 tbsp Olive Oil
- 1 Onion (finely chopped)
- 1 carrot (small and chopped finely)
- 5-7 button mushrooms (sliced)
- 2 garlic cloves, finely chopped
- 250 g Goat meat mince (mutton)
- 4 large tomatoes ( blanched and pureed)
- 1 tsp dried oregano
- 1 teaspoon balsamic vinegar
- 1 teaspoon brown sugar
- 2 tbsp tomato purée
- 1 teaspoon red chilli flakes
- dash of salt and pepper
- Parmesan cheese (grated for the garnish)
- Fresh basil or parsley (garnish)
- 250 g Boiled Spaghetti
- Boil the spaghetti for 10 minutes and drain and keep aside.
- Brown the mince in some olive oil and season with salt and pepper. Add water and cook till no more raw.
- Add some olive oil to another pan and saute the onions and garlic.
- Add in the finely chopped carrots and cook till done. Add in the mushroom and cook.
- Now add in the pureed tomatoes and some water and simmer till the sauce is fairly thick.
- Add in the balsamic vinegar and the brown sugar.
- Season with chilli flakes,salt and pepper.
- Once the sauce is ready add in the cooked meat and some more water and simmer further for 10 minutes
- Pour over the cooked spaghetti and garnish with grated Parmesan cheese and some fresh parsley.
I have been meaning to put up this recipe for my Classic Lasagne for ever so long.It’s summer at it’s warmest and sunniest best here in Mumbai at the moment.While this is way too heavy a meal for dinner at the moment, it is still a family favourite and my recipe for a Classic lasagna. I agree the task is quite a laborious one but very worth the effort of slaving over it. The result is a creamy, moist and delicious baked dish. While a lot of recipes do not use Ricotta cheese and egg mixture, I personally feel this gives the Lasagne a great creamy and moist texture and makes for a delicious baked dish.
You could make up the filling a day ahead and that would save a lot of time indeed. Served with a side of a garden fresh salad and a some nice warm herbed bread, this works great for weeknight dinners and while entertaining as well.
Hope you enjoy making this.
- 1 kg lean mince (goat or lamb)
- 1/2 cup minced onion
- 2 cloves garlic, crushed
- 500 ml fresh tomato puree
- 2 packets tomato paste
- 1 pack tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 250 grams ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 300 grams mozzarella cheese, sliced
- 3/4 cup grated Parmesan cheese
- Drizzle some oil in a skillet and add the onions and garlic a and salute for a bit. Next add in the ground meat and cook till well browned.. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven 190 degrees C
- To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
There’s a good reason when I say that the Gnocchi gods must be smiling upon me. There have been relentless attempts at making a Potato Gnocchi in my kitchen. The compulsive behavior stemmed from a love for a good Gnocchi and numerous rounds of disasters ranging from a magnitude of 7.5 to 9 on the Gnocchi Richter scale. The first time around the potatoes were over cooked. The next time I just decided to mash them with a fork ,didn’t bother with potato ricer (despite having bought one just for the Gnocchi making event) and had a lumpy mess. There were the eggless recipes which fell apart and went straight into the trash can…and the list went on, too dense, undercooked, hard and so and so forth. Continue reading