Thread: Recipe 3: Spaghetti Bolognese

This dish is pretty simple to make. The main ingredient is the pasta source whose recipe is mentioned here (Recipe 1: Italian Red Tomato Sauce).

However, if you do not wish to spend time to make the elaborate pasta sauce yourself, you could easily buy ready made sauce in retail food chains (in India, IndiaBulls Mart or Reliance Mart).

Note that pasta sauce in India is very expensive at Rs. 210/- or above per bottle and you will require one bottle to serve 4.

Traditional Spaghetti Bolognese is made with lean minced beef and it tastes best with that but as we are generally not beef eaters, you can substitute with mutton kheema instead. Refered to further as minced meat.

Ingradients:

• 1 large red onion (not white please)
• 1 large capsicum (red is preferred but green will also work)
• 6 cloves of garlic chopped in fine pieces (do not make into a paste)
• 4 medium sized mushrooms (optional)
• 1/2 kg minced meat
• 2 tbl spoon of olive oil (or canola/corn/soya oil)
• 1/2 cup of parmesan cheese
• 4 cups of red pasta sauce (Recipe 1: Italian Red Tomato Sauce)
• 3/4 pack of spaghetti
• Oregano (optional)
• salt to taste
• ground pepper (fresh preferred)
• Parsley (if available) for garnishing

Method:
Cooking the spaghetti:

• In a deep vessel boil 2 litres of water.
• Add 1/2 cup of salt to it.
• Add spaghetti to boiling water and let it boil till spaghetti is soft.
• Drain all the water.
• Add 2 tbl spoon of canola/corn/soya oil to the spaghetti so that it does not stick.

Preparing the sauce:

• Chop the onions into largish pieces like you find on a pizza. The idea is to have chunky pieces.
• Chop mushrooms and capsicum similarly.
• Sauce already contains onions and mushrooms usually but you can add these from outside also.
• In a wok or large kadhaai, fry the minced meat till it is brown. Remove it and keep aside.
• In the same wok, heat 2 tbl spoon of olive oil (or canola/corn/soya oil).
• Add garlic and fry it on medium heat for one minute. Do not let it burn or turn brown.
• Add chopped onions and let them fry till they are just about to turn brown Add chopped mushrooms and capsicum.
• Add the fried minced meat.
• If you wish to have a tingy taste you can add oregano.
• Let it cook for some time till vegetables are mellow.
• Add the sauce.
• Heat on medium flame till the sauce is hot.

Serving:

• On a large dish, lay out the spaghetti in a circular layer.
• Pour hot pasta sauce on top in a circle but do not cover entirely. If the spaghetti circle is 10", the sauce circle should be 8~9".
• Garnish liberally with parmesan cheese powder. If parmesan cheese is not available use shredded strong cheddar cheese.
• Add two or three parsley leaves on top as a further garnish.
• Also serve Cabernet Sauvignon (red) wine with this dish.

Alternatives:

• Some people do not like to eat red meat. For them, use chicken sausages instead (chop into small pieces).
• For vegetarians, you could add paneer instead of meat.

The above quantity will serve 3-4 people.

Next recipe: Lasagna (Recipe 4: 4 Cheese Lasagna)

Speghetti Bolognese is a very tasty dish, and the best part is you can make is spicy as you like and you can also give it an Indian touch to it for those in the family who want the Indian touch.
I have tried making this dish when i was on holiday abroad, but never in India as didn't know what do use for the sauce, as abroad you get jars of sauce which can be used. I will defiantly try this dish out at home now and some thing on the side dish for bolognese is garlic bread, which tastes good with all Italian dishes.

I absolutely love Spaghetti Bolognese. It is simply amazing. One of my all time favorites.

Originally Posted by sfabobby03

I absolutely love Spaghetti Bolognese. It is simply amazing. One of my all time favorites.

Now you can make it yourself!!!

Wow this recipe sounds really delicious. I love to cook and I will try to work out on this one someday.

Spaghetti are indeed delicious things.I had been looking for a manual to cook them.Thanks for posting them.I had taken notes of it.

Hi! This is the first time I have ever posted on this thread. Well, just in case... one of the best things you can do, when cooking pasta... after you bring the pasta to a boil, and remove the hot water from it, you can run a little bit of cold water to it. The cold water doesn't let the pasta stick together to form a clump. Also, when you're boiling the pasta for preparation... if you add a tiny bit of vinegar to the water, it keeps the pasta from sticking to the pot. These are just a few tips I've learned through the years. Ah! Almost forgot! Don't cut your pasta! Eat it long, as it is! That is the traditional way of eating pasta! It's become customary for pasta to be cut, because people don't like to slurp it up, like spaghetti, etc... but that's the way it was created. It's just traditional pasta eating manner.

Why cut pasta, its not difficult to eat as spaghetti.

Spaghetti for me has to be cut, because slurping sounds a bit rude and it becomes a bit difficult to eat it, unless you can eat spaghetti the proper way of wrapping it around your fork which i cant get to perfection as of yet.

If you cut spaghetti, it becomes even more difficult to eat. Sphaghetti should never be cut. Sphaghetti is meant to be eaten by coiling around the fork.

That i know, but its actually easier for me to eat it cut, thats why i mentioned it!