Tuesday, 27 September 2011

Penne Bolognese

Serving for 2

250g penne pasta (or slightly more than 1 handful/ pax)
1 can chopped tomato/ 1 can whole tomato, chopped
125ml red wine/ chicken stock
250g minced beef
Worcestershire sauce
1 small red chilli (de-seeded if preferred)
Garlic, chopped
Onions, sliced/ chopped
Carrots, sliced
Capsicums, sliced
Portobello mushrooms, sliced
Olive oil
Dried oregano

1] Heat oil in a pan, then add onion, garlic, carrots, capsicums, mushrooms & chilli.Cook gently until soft.

2] Then keeping it at low heat, I put in the minced beef & quickly break them apart before they turn into meatballs. I had to do it at low heat for I am still not fast enough to break them apart before they turn into meatballs. If you are confident, by all means, up the heat & add the minced beef.

3] Keep breaking minced beef apart till they are well separated. Then add a splash of Worchestershire sauce, all the red wine/ chicken stock and tomatoes. Put on low heat & leave it to simmer for 30 minutes to an hour. Add some salt to flavour, if necessary.

4] While that is simmering, boil some water and add some salt to it. Cook the pasta till al dente. When ready, discard the water.

5] When the sauce is ready, mix the pasta into the sauce.

6] I served it with some dried oregano sprinkled generously. It adds some "sting" to the sauce. If you don't have a bottle of it at home, it's all right to skip it.

Hope you find it easy enough to try at home!

Chicken stock sold at
Huber's Butchery.
Made using only the finest ingredients,
frozen fresh to achieve optimum flavour.
Preservative free, low in fat and carbohydrates,
contains no added salt & no added sugar.
Made in Australia
Available at also at http://www.hubers.com.sg/

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