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.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
This wonderful Cherry Tomato is my first bake from the wonderful book that I received when I bought my Kitchenaid Artisan Standup Mixer in Dubai last year.Well I have experimented with lots more from the book,just haven’t got around to posting these beautiful recipes. Well I’m quite a recipe book junkie. Aren’t we all?Most often bed time reading lands up being recipe reading.I just love browsing through the multitude of recipes and images and of course make notes of what’s next on the baking agenda.Sometimes the lists are endless and don’t even get to even half of the recipes.
The Kitchen aid recipe book has an assortment of various recipes,ranging from Sauces, Pasta dough recipes, Breads of all kinds,Pastries and Pies and lots more. These images have been in my folder for ever so long.Well that’s just a normal day in the life of a blogger I guess. I sometimes worry that I may suffer from ADD.I probably bake one thing,I’m editing images of another recipe and well land up blogging about something totally different.Well what matters most is that I do post all the recipes that I try out.So here goes.
This Focaccia is an easy recipe to follow and does not require much skill at all.I’ve used cherry tomatoes and some Oregano and flavoured it with Olive oil and sea salt.Nothing beats the taste and smell of warm and fresh bread out of the oven.So worth the effort!
Warning: Won”t last long as tastes delicious, hot out of the oven.Highly recommend baking two loaves at a time:) Happy Baking!
Makes 2 Loaves: Ingredients:
- 30 grams Yeast (Instant or Active Dried)
- 400 ml Lukewarm water
- a pinch of sugar
- 800 grams All Purpose Flour(Maida)
- 1 tablespoon salt
- 125 ml Olive oil
- 12 small cherry tomatoes
- 2 teaspoons dried Oregano
- Extra Virgin Olive oil and sea salt for garnish
- Mix the yeast in the lukewarm water.Stir in the sugar and let it rest for 10 minutes or until foamy,if using active dried yeast.
- Stir in the Olive oil.
- Mix the flour and salt in the mixer.
- Use the dough hook to knead and gradually add in the yeast.
- The dough should be soft.
- Knead for 2 minutes.
- Cover with a damp kitchen towel and leave it to rise for about 1 hour and 30 minutes.
- Knock down the dough and add in the dried Oregano.
- Divide the dough into two equal portions.
- Roll each portion into circles.
- Place them on a greased baking tray.
- Make indents with your fingers in each circle.
- Push a cherry tomato into each indent.
- Cover again with a damp towel and leave to rise for 30 minutes.
- Pre heat the oven to 200C.
- Drizzle the dough with Olive oil and sprinkle some sea salt.
- Bake for 20-25 minutes or until golden brown.