I am cooking right now my simple recipe of spaghetti. You may well laugh but I am having the bolognese with rice and not pasta with loads of cheese, I might add with a six pack as well.
I like my bolognese and wondering how others might make theirs ? It's a simple dish so how about sharing your recipe,make it simple please!
Cook onion in a pan with a little butter & oil, Remove from pan. Brown mince thoroughly, add garlic & pepper, simmer 5 minutes. Add onion, can of tomato soup, half can water. Simmer & stir occasionally until it reaches a consistency you like.
Add any spices you like.
Serve with spaghetti or diced boiled veges.
I make up this base & freeze it in meal sized lots. I carry packets of two minute noodles & boil them up without their spice packets.
My pasta sauce;
500 g minced pork - I buy 1Kg and freeze half for later.
4 cloves crushed garlic,
1/2 tsp minced ginger,
1/4 cup dried oregano,
1 sml chopped onion,
1 grated medium carrot,
1/4 cup diced Kalamatta olives,
1 400g can chopped tomato,
olive oil (splash),
250 g pasta of choice, (I prefer small spirals or macaroni as easier to cook in van, If grandkids present I use angel hair).
Method; In medium sized saucepan, splash a little olive oil and place on medium heat, add garlic, ginger, onion - then add mince and carrot stirring and dividing (mixing) with flat wooden spatula. Lightly cook mixture until pork changes colour then add oregano and tomato. Thoroughly mix ingredients, place lid on pot and simmer low heat for 10 minutes while pasta cooks, add olives just prior to serving. Drain pasta and mix sauce through, plate up and sprinkle with copious amounts of parmesan.
Note; I don't use any salt in cooking as there is already heaps in the canned tomato.
Like John, I always carry two minute (Asian) noodles - I cook with the flavour sachet and drain off the broth and serve with small can of tomato or sweet chilli flavoured tuna, mixed through - great quick (light) lunch time meal rather than sandwich on colder days.
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Possum; AKA:- Ali El-Aziz Mohamed Gundawiathan
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My pasta sauce; 500 g minced pork - I buy 1Kg and freeze half for later. 4 cloves crushed garlic, 1/2 tsp minced ginger, 1/4 cup dried oregano, 1 sml chopped onion, 1 grated medium carrot, 1/4 cup diced Kalamatta olives, 1 400g can chopped tomato, olive oil (splash), 250 g pasta of choice, (I prefer small spirals or macaroni as easier to cook in van, If grandkids present I use angel hair).
Method; In medium sized saucepan, splash a little olive oil and place on medium heat, add garlic, ginger, onion - then add mince and carrot stirring and dividing (mixing) with flat wooden spatula. Lightly cook mixture until pork changes colour then add oregano and tomato. Thoroughly mix ingredients, place lid on pot and simmer low heat for 10 minutes while pasta cooks, add olives just prior to serving. Drain pasta and mix sauce through, plate up and sprinkle with copious amounts of parmesan.
Note; I don't use any salt in cooking as there is already heaps in the canned tomato.
Like John, I always carry two minute (Asian) noodles - I cook with the flavour sachet and drain off the broth and serve with small can of tomato or sweet chilli flavoured tuna, mixed through - great quick (light) lunch time meal rather than sandwich on colder days.
wow, that's a lot of oregano Possum3
I tend to use way more garlic than that, and also a bit of chilli. Not enough to give you a burn, but just a nice chilli warmth.
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