Today I decided to make “Spaghetti Bolognese”. Since I didn’t know what constitutes a Bolognese sauce I asked Mr Google who kindly directed me to Wikipedia. I found out that, interestingly, that Spaghetti and Bolognese sauce (a meat-based sauce or ragù) are not traditionally served together in Bologna and Italy. It didn’t even start out containing tomatoes! (http://en.wikipedia.org/wiki/Bolognese_sauce).
However the recipe today for Bolognese sauce includes a meat base, with a relatively large tomato component. The other ingredients seem more variable so I decided to wing it.
I browned the beef mince in a pan, and in another pan I started off the onions. To the first pan I then added a small tin of tomato paste, and added a small amount of herbs and seasoning. I also added some diced fresh tomato and red pepper.
Here’s a picture of the work in progress. The onion and the tomato are a bit chunky for a proper Bolognese sauce, perhaps. Wikipedia says that they should be chopped up smaller.
I added the partly cooked onion and red pepper and then I remembered that the recipe included bacon. That sounded like a good idea to me but I had to defrost some first. (Maybe I’ll use the rest of the bacon for a bacon and egg pie? I’ve not tried pastry yet!). Anyway, in some bacon went.
Just about then I realised that I’d forgotten to start off the spaghetti! Whoops! So I had to take the almost completed Bolognese sauce off while I boiled some water and put some spaghetti on to cook.
In the last picture you can see the end result. It tasted pretty good too!
However, I just realised that I had forgotten to add the mushrooms that I had meant to add. Oh well!
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