Saturday 27 June 2009

Spaghetti Bolognese


500 gms minced meat/ kheema,
500 gms spaghetti,
1 can/ bottle of Bolognese sauce,
4 tbsp olive oil,
1 big onion- finely chopped,
2 tbsp chopped garlic,
1/2 tsp black pepper powder,
1 tsp red chilli powder,
1/2 cup Parmesan cheese powder (optional),
1/2 cup Parsley- finely chopped and
Salt to taste.

Heat 2 tbsps of Olive oil in a sauce pan over medium heat. Add onions and cook till light brown,add the garlic and saute for few minutes. Now add the minced meat, salt to taste, pepper powder and red chilli powder and mix well. Cook till all the meat juices are almost dried up and the minced meat is cooked.
Now add the Bolognese sauce and cook for another few minutes (10- 15 minutes).
In another saucepan, boil water with some olive oil and salt (keeping in mind that already some salt has been added to the meat). Now add Spaghetti to this boiling water and cook till 'al dente' which means it should have a slight bite (means it should neither be uncooked nor over cooked ) . Drain the spaghetti in a colander and return it the pan. Drizzle with some freshly ground pepper.
In a large pan /plate, lay out the spaghetti in circular layer. Put the prepared meat sauce over it and top it with some Parmesan cheese and lastly garnish it with chopped parsley. Serve hot :-)

The original Italian spaghetti does not ask for red chilli powder. I use it to make it a bit spicier for my Indian tatse buds :-)
Adding oil to the boiling water, prevents the pasta from sticking together.

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