Spaghetti Bolognese.
The name Bolognese is derived from the city "Bologna" in Italy. Bolognese is a sauce made from mince / keema. It can be served with any type of pasta. It is also used as a filling for Lasagne.
Serves 5 - 6
Time: Preparation time 35 - 40 minutes.
Ingredients:
- 200 gms spaghetti (4 cups boiled)
- 1 cup grated cheese, preferably parmesan or cheddar
BOLOGNESE SAUCE (MEAT SAUCE):
- 250 gms mince (mutton keema)
- 2 tsp crushed garlic or paste
- 1 large onion chopped fine (1 cup)
- 1 tbsp chopped celery, (optional)
- 400 gms (5 medium) tomatoes-churn in mixer to obtain puree
- 1/4 cup water
- 1½ tsp dry basil
- 1½ tsp dry oregano
- 2 tsp salt
- ½ - 1 tsp pepper or red chili powder (depends on your taste)
- 1 tbsp chopped fresh parsley
- 3 tbsp olive oil or any cooking oil
Method / Instructions:
- To boil spaghetti, boil 8-10 cups water in a large pan. Add 1 tsp salt and 1 tbsp oil. Holding the bunch of spaghetti, slip gradually into the boiling water. The spaghetti turns soft and can bend and so all of it fits into the pan without having to break it. Boil for 7-8 minutes till just done.
- Drain well in cold water and coat with 2 tbsp oil so that it does not stick together.
- To prepare the sauce, heat oil in a pressure cooker Add garlic, onion and celery and cook till well browned.
- Add mince keema and cook till browns well.
- Add fresh tomato puree and 4 cup water. Add all seasonings.
- Close the cooker and give 2 whistles. Lower heat and keep on heat for 15-20 minutes. Remove from fire and let the pressure drop by itself.
- Open the cooker and add boiled spaghetti. Toss well.
- Serve hot. Garnished with grated cheese and chopped parsley.
Best Wishes.
