Subj : Spaghetti Bolognaise
To   : All
From : Ben Collver
Date : Fri Jul 05 2024 09:10:14

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spaghetti Bolognaise
 Categories: Pasta
      Yield: 1 Batch

  1 1/2 kg Beef mince
      4    Onions; peeled and finely
           -diced
      6    Roasted bell peppers;
           -skinned, deseeded,
           -deveined, (of white
           -membranes) and sliced
           -thinly [*]
      1    Garlic head; roasted [*]
      6    Tomatoes; roasted [*]
      3 tb Tomato paste
      1 cn Tomato soup; salt reduced
           -preferably
      1 ts Oregano
      1 ts Mixed herbs
      1 ts Sweet basil
      1 ts Parsley
    500 ml Jar tomato passata
      4 lg Mushrooms; skinned [+]

  Brown meat in batches in heavy casserole dish in a little olive oil.
  Remove meat as cooked to a bowl. Heat 1 tb olive oil and fry off the
  onions and fry while stirring until softened, then add mushrooms and
  cook for a minute or two. Add herbs and tomato paste and fry on
  medium to high heat for at least 1 minute. Add chopped tomatoes,
  peppers, crushed garlic, and passata and stir well. Bring to the boil
  and and reduce the heat to a simmer. Add the browned mince and stir
  well. If mixture too thick add either some beef stock or water. The
  longer it simmers on low heat the richer it will be.

  Variations:

  Chicken cacciatore - substitute 1kg diced chicken meat - other
  ingredients & method the same. When the kids were young and refused
  zucchini I used to grated it and add while cooking the onions. For
  some odd reason they never questioned the big 'herbs'!

  [*] Oven roasted peppers, tomatoes & garlic:

  Wash tomatoes trim stalks, wash peppers well & remove most of the
  stalks (so that you can stand them upside down in a baking tray).
  Place whole peppers and tomatoes into baking dish together with the
  whole garlic, drizzle with olive oil and bake at 170°C for around 45
  minutes. Once cooked, immediately place peppers & tomatoes into
  'freezer' bags and seal. Wrap garlic in foil and allow to cool. Once
  cooled sufficiently for handling, gently remove skins, deseed (and
  devein peppers) and slice or chop into chunks. Separate garlic cloves
  and squeeze the base of each clove, the garlic pulp will ooze out of
  the tip.

  the taste. So I can get my mushy fix in my bolognaise, I blitz them
  in my braun mini-processor until finely 'minced' then no one is any
  the wiser.... (wink, wink)

  Recipe by LadyJane

  Recipe FROM: <https://web.archive.org/web/20220629152915/
  http://recfoodcooking.org/sigs/LadyJane/Spaghetti Bolognaise.html>

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