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Cook the perfect Bolognese sauce

  • By Francesca Rilotelli
  • Published 11/29/2012

The humble spaghetti Bolognese has been a favourite on UK shores for generations because of its simplicity to make, relative cheapness and just how delicious it is to wolf down! There are plenty of different recipes out there for this well-loved classic, but in truth, Bolognese sauce is so simple to make that it’s worth experimenting with different levels of heat, and the chunky vegetables you throw in as well.

To get started with this instant classic it couldn’t be simpler. First of all you’ll need some good quality mince beef to brown off before beginning to prepare the delicious Bolognese sauce. Once the beef has browned off nicely, start the base of your sauce with some tinned tomatoes and chop up an onion and crush a clove of garlic before adding to the sauce and beef. Next up, chop up some nutty mushrooms and add to the sauce along with some crunchy sweet corn to taste and stir thoroughly to get all the flavours simmering along nicely.

Once your sauce is starting to take shape, boil a kettle and pour the hot water into a pan to get it started early. Once the water is boiling place a healthy amount of good quality pasta and plonk into the water. By this time your sauce should be coming along nicely so give it a bit of an extra kick with a sprinkling of chili flakes and a dollop of ketchup to thicken the sauce and give it a little bit of sweetness. Pop a lid on the sauce / beef mixture and let it settle for a couple of minutes while you prepare the cooked pasta on the plates. Once this is done, simply ladle over a healthy amount of your Bolognese sauce over the spaghetti and finish with some parmesan.


About the Author : Francesca Rilotelli is writing about Bolognese sauce



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