linguine Bolognese

food for thought –
there are more than 600 different shapes of pasta produced throughout the world

my favourite, go-to meal is pasta! on its own with only good quality olive oil, black pepper & shavings of parmesan. or fancied up into a bolognese. pasta is versatile and something so simple that can be turned into something absolutely amazing. in very little time. what will take time is the bolognese sauce. and there are many reasons for this. the most important one being flavour! food is all about flavour…the wait is definitely worth it.
i used linguine as i ran out of spaghetti.

ingredients | serves 4-6
2tbs olive oil
2tbs butter
1 onion, chopped
3 garlic cloves, chopped
1 large carrot, grated
500g beef mince
2tbs tomato paste
1/2tsp ground cumin
1tsp oregano
3tbs brown sugar
1/4tsp chilli flakes
3 bay leaves
1tsp chopped rosemary (fresh)
salt to taste
black pepper
1 can chopped tomato
1/2c red wine
250ml beef stock
fresh chopped parsley (garnish)
parmesan cheese
spaghetti or linguine pasta, cooked according to package instructions

heat butter and olive oil in a large pot. sauté the onion & garlic for about 3 minutes. turn the heat up and brown the mince.
add the tomato paste to the pot and cook for 2 minutes. pour the red wine over the mixture and reduce for a few minutes. add the carrot, cumin, oregano, sugar, chilli flakes, bay leaves, rosemary, salt & pepper and stir to coat. bring the heat down and cook for two minutes.
add the chopped tomato & beef stock. bring the mixture to a gentle simmer (bubbling) and cook for 40 minutes, stirring occasionally.
(add more water if desired)
check the seasoning and add more salt if desired.
serve on freshly cooked pasta and garnish with parmesan shavings & parsley.

from my kitchen to yours, with love x




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