About halfway though the week I texted my other half to see what he fancied for dinner, as I was craving some normality in my life instead of takeaways or dining out. He replied “spag bol” – out of all the random food I have created in my existence, really obvious staple dishes have never been in my repertoire. Obviously I know the fundamentals of what ingredients are required & how to cook them, just not as one singular dish.
Ingredients:450g Mince (I chose beef as I prefer it)
1 Medium Onion (I prefer the flavour of red ones)
2 Cloves Garlic
½ Carrot Grated (not essential)
4 Mushrooms (not essential)
1 Oxo beef stock cube
400g Tinned Tomatoes
“Splash” of Wine (100% essential)
Olive oil to cook with
Grated cheese (use as much as you want – I love cheese!)
Fresh Tagliatelle Pasta (again a personal preference as I dislike dry pasta & shop had no fresh spaghetti – so really I have invented Tag Bol)
Herbs or Spices : salt, pepper, oregano, paprika & basil
400g Tinned Tomatoes
“Splash” of Wine (100% essential)
Olive oil to cook with
Grated cheese (use as much as you want – I love cheese!)
Fresh Tagliatelle Pasta (again a personal preference as I dislike dry pasta & shop had no fresh spaghetti – so really I have invented Tag Bol)
Herbs or Spices : salt, pepper, oregano, paprika & basil
Method:
1. After some oil has been heated in a pan, begin cooking the mince until it goes brown
1.5. While this is happening, dice/crush/grate/slice the onion, garlic, carrot & mushrooms.
It is fundamental that unlike me, you do not start crying while chopping the onion, because this will massively delay the entire cooking process & you will probably burn the mince.
It is fundamental that unlike me, you do not start crying while chopping the onion, because this will massively delay the entire cooking process & you will probably burn the mince.
2. Calm down, remove the un-burnt mince and place it aside & in the same pan begin to cook the pre chopped ingredients. I have listed them in the order that they should be cooked.
2.5. In the meantime in a large saucepan, heat 400ml water & mix in the Oxo cube, tinned tomatoes & a splash of wine. Definitely do NOT pour in an entire glass just because you reckon it will really add to flavour.
3. Transfer the mince & the now golden brown veg mix into the large saucepan.
4. Reduce the heat & allow to simmer for about 40mins – stirring occasionally.
5. 30mins later begin to boil some water for the pasta to be cooked.
6. Drain the pasta & mix it in with the sauce.
7. Plate up – pasta dishes always taste better eaten from a bowl with added cheese, eat & enjoy
6. Drain the pasta & mix it in with the sauce.
7. Plate up – pasta dishes always taste better eaten from a bowl with added cheese, eat & enjoy
Top tip:
The simmering process works better without the lid on the pan to reduce the liquid from the excess wine. The first ½ of the portion was actually fairly “soup like”. I probably could have simmered the sauce for longer, but I was hungry. The next day it tasted much better as it had thickened up & the flavours had developed properly.
The simmering process works better without the lid on the pan to reduce the liquid from the excess wine. The first ½ of the portion was actually fairly “soup like”. I probably could have simmered the sauce for longer, but I was hungry. The next day it tasted much better as it had thickened up & the flavours had developed properly.
Nutrition :
4 Servings ( which can be frozen & saved for a different day)
Calories : 561
Carbs : 44.3g
Fats: 27.3g
Protein: 30.4
4 Servings ( which can be frozen & saved for a different day)
Carbs : 44.3g
Fats: 27.3g
Protein: 30.4
No comments:
Post a Comment