Because franky it sounded awesome
Write an entry about something that makes you happy or which you like very much. It can be as long or as short as you like, and about anything other than the following:
- Your friends/family/partner
- The City of Lancaster
- Booze, drugs and other harmful things
Well one of the things that makes me happy is cooking in some situations, mostly when people like whats being made.
Something I’ve been working on is a simple recipe for Spaghetti Bolognese that is both simple and tasty, so here’s a rough version since its more done by feel than recipe. This is mostly for 2 people and will leave leftovers for scoffing the following day.
You will need:
1. Some beef or quorn mince
2. More mushrooms than meat
3. Two tins of tomatoes minimum, and half a tin more for every person over 2, rounding up.
4. 1 onion per person.
5. Some cheese
6. About 100-120g of spaghetti per person.
7. Olive Oil
8. Spices: Black pepper, thyme, rosemary, sage, tarragon, optionally garlic.
1. Large saucepan
2. Large wok
3. Two wooden spoons
4. Chopping board
5. Sharp knife
6. Cheese grater.
1. Chop the onion into chunks.
2. Put the saucepan on, put about 1L of water in it
3. Put the wok on with some oil, but not too much or everything will be greasy.
4. Add meat to wok, poke it with a spoon until it goes non-pink
5. Add the onions and the spices
6. Stir until the meat goes brown, while this is happening chop the mushrooms.
7. Once the meat is brown throw in the onions (and if you’ve got it and want to some carrots or a handful of frozen mixed veg works wonders too) stir everything about for about a minute.
8. Add more herbs and spices.
9. Throw in the tomatoes, keep stirring and keep the heat right up. Non-chopped tomatoes will need to be poked with a wooden spoon until they get mashed up.
10. Optionally add a squirt of Heinz Tomato Ketchup, it adds to the flavour and colour, trust me.
11. Keep the heat up, the tomatoes et al, will release their liquid as they cook, the whole thing will be floating in liquid. Around this time the water will boil for the spaghetti, so put that in.
12. Cook the bolognese until it reduces, during that time you can add a pinch more in the way of herbery or pepper depending on how you like the flavour. The ideal consistency at the end is when it becomes thicker than salsa, with pretty much no free-flowing tomato juice and you start needing to stir it to stop it sticking to the bottom of the pan.
13. Drain spaghetti, put on plates, pile bol on top, grate cheese over the top, serve.
14. Clean the damn wok right away and oil it with olive oil on a bit of kitchen roll to stop rust developing.
Right, that should just about do it. The true secret seems to be basically that you need a bucket of mushrooms to get the meat/mushroom balance right (any other veg you throw in is basically just random stuff), yet whilst being a meat/mushroom dish it has to be totally red and filled with tomatoy goodness.
While simple, it can be a delicate balance, but it can be achieved by long (well about 15-20 minutes all in) hot cooking to make the tomatoes liquefy then the whole thing reduce.
If your doing it with quorn mince things become a bit different. Put in more oil, as quorn doesn’t release oil as it cooks, throw the quorn and the onions in directly, and optionally with one of the tins of tomatoes to make sure they’ve got enough liquid. The quorn will burn or stick to the pan very easily.