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Simple
Bolognese Sauce
In my student days when money for beer was more important
than money for food, I ate this dish every day. It has taken me some time
to face eating it again. For most students this dish consists of mince
and a jar of tomato sauce. If you were feeling particularly adventurous,
you might splash out on an onion. This version is more Rome than Rathmines
and it is just as cheap and much healthier to make it yourself and it
takes just as long as the jar of sauce. Try it and see for yourself.
(Serves 2 generously)
You will need:
half Lb (approx. 230 grammes) lean beef or turkey mince
1 large onion
3-4 cloves of garlic, crushed
1 can of tinned,
whole plum tomatoes (organic are best)
About 18-20 mushrooms (any variety)
2 tablespoons of sun dried tomato paste or a good tomato puree
1 pack of fresh basil
Salt & pepper to season
Olive or vegetable oil
Pinch of sugar
1. Chop the onion and mushrooms to your desired size and crush the cloves
of garlic.
2. In a saucepan or deep frying pan, heat a few tablespoons of oil and
add the onions, garlic and some freshly ground pepper and cook on medium
high until soft and slightly translucent.
3. Add the mince and continue on that heat until the meat is browned and
there are no more pink bits. Add the mushrooms and cook for 1-2 minutes
until soft.
4. Now add your tin of tomatoes. You will need to chop them in the pan
if they are whole. Then add the puree and turn the heat up slightly. I
find it is a good idea to add a pinch of sugar here as tinned tomatoes
can be quite acidic.
5. With a scissors snip about 3 or 4 leaves of the basil into the mix
and bring to a light boil. Once it has come to a boil, turn it down to
low heat and let it simmer for about 10 minutes.
6. About a minute before you serve it, snip a few more leaves of basil
into it for extra flavour. Serve with freshly boiled pasta of your choice
and garnish with grated cheese and snips of basil.
7. ENJOY!
by
Anita Kiely
9th December 2001
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