When I was a kid, I absolutely loved my grandmothers spaghetti bolognase. After she died my mother kept making it and it was always my favourite meal. Any friends I had come over said it was the best spaghetti bolognase (or 'spag bog' as my mum calls it) they'd ever had.
Anyway, after moving out I put a bit of a twist on it and am very happy with the results.
Ingredients: (feeds 6)
-500g high-grade beef mince (any grade will do, but high grade is best obviously)
-2 onions, diced
-about 4-6 crushed up garlic cloves
-1 capsicum, diced
-200g mushrooms, sliced
-about a fat FAT handful (maybe a bit more) of fresh chopped basil
- handful/bunch of chopped chives (or garlic chives if you prefer)
- a couple of handfuls of garlic & chilli stuffed Don Vico green olives (you know the kind you buy from the deli that come in a little tub and are stuffed and in oil and are fucking delicious)
- handful or two of sundried tomatoes
- 1 tin tomato soup (yes just tomato soup)
- 1 tin diced tomatoes
- tub of philadelphia (or equivalent) cream cheese
- tabasco sauce
- paprika
-parmisan cheese if you wish, but not really necessary (i don't use it)
-whatever spaghetti you like, but normal spaghetti is fine
Don't be concerned if you think there seems like there is less meat than mushrooms/capsicum etc. I am a meat-lover and my spag bol looks like about 2/3 mushroom/capsicum etc and 1/3 mince but it still tastes saucy and delicious as fuck and you hardly even notice. Trust me!
directions:
1. chop up basil, chives, mushrooms, capsicum and onions, mix together
2. throw mince in a pot or pan to brown it (a big wok works well) (cook over high heat on stove)
3. once it starts to brown throw all the mushrooms/caspicum/herbs etc into the wok with the mince
4. as its all browning/cooking start chopping up the olives and throw them in as well as the sundried tomatoes
5. once it starts looking brown throw in the tomato soup and canned chopped tomato... will look really watery.... just keep stirring, over time the water will evaporate.
6. as it's broiling away throw in a big healthy splash of tabasco sauce for a nice kick (or more depending on how hot you like it, a couple of tbsp will make it noticeably spicy but not too hot for a weakling), and about a a tsp of paprika. Mix it all in.
7. just broil away takes maybe half an hour, or until you think it looks right.
Once I have all the ingredients in and they look well combined I turn the heat down to just let it cook slow. I leave the lid on for a while to lock in the flavour but you can take it off if you want the water to evaporate quicker.
8. Boil up some spaghetti
9. When you think the bolognase looks good (should still be sloppy but not too sloppy, most of the watery stuff should be gone) just serve it up
10. Instead of parmisan I use cream cheese (philadelphia) but if you like parmisan cheese you can use both. The cream cheese makes this shit fucking decadent though and is an absolute must.
Enjoy!
Edited by indica (06/06/13 12:46 AM)
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