Butter Fingers…

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Spaghetti Bolognese:

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All that’s memorable about this one is that I dropped my camera in it after I took this photo. Camera and Ragu are both unharmed!


Ingredients for four:

  • Plain Flour
  • 1lb ground sirloin
  • 1 Glass of Red Wine
  • 1 Beef Stock Cube
  • 1 large onion
  • 3 cloves garlic
  • 1 large tin of crushed tomatoes
  • Any decent herbs to hand (thyme, oregano, basil etc.)
  • 1 pack spaghetti
  • Salt and Pepper

Directions:

Lightly flour the meat and then brown in a very hot saucepan. You may need to do it in 2 batches as you want to sear the meat to keep the juices in. If it looks like the bottom of the pan is catching then this is a good sign that it’s going well. Once the meat is done, throw in the wine and stock and deglaze the pan.

Note: Deglazing means to simmer away and to pick up the meaty flour that was initially stuck to the pan after the browning, this stuff is the bomb as it gives the meal a really meaty flavor and the flour will create a nice thick sauce once you add the tomatoes and simmer for while.

When the wine and stock have reduced by half remove from the pan and pour over the seat aside meat. Now sweat the onions and garlic and when translucent add the meat and wine reduction back to the pan. Mix together and add the tin of tomatoes and herbs and simmer for half an hour or so.

15 minutes before the Bolognese is done (That’s not really an accurate statement as the sauce can simmer for as long as it needs to) you can begin to get the spaghetti ready. Once it is done, drain and serve with the Bolognese spooned on top and a salad on the side.

On a side note, try putting a dash of cinnamon in with a Bolognese sauce. Just a tiny bit though, it also works really well in Shepherd’s Pie and is a nice addition to spaghetti.

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