As promised here is my ‘not quite’ spaghetti Bolognese recipe. Why not quite? because I haven’t used tomatoes. As mentioned in a previous blog post I have a relative who cannot eat tomatoes any more because they need to avoid acidic foods and tomatoes are one of them. I decided to use my ingen…engin… cleverness as Reine de la Cocina and give it a go. The results were quite delicious with seconds being requested! This recipe makes for about 4 people…. or 2 gutsy gerties!
- 450g minced beef steak
- one large onion, diced
- 1 large red or orange pepper, diced (and peel the skin off with a peeler – yes it can be done!)
- Olive oil
- Sweet Paprika
- Bay leaf (if dried use half)
- Dash of Tabasco (optional)
- 2 tsps Soy sauce (optional)
- 1 tbsp vinegar (cider or light Balsamic)
- Spaghetti of your choice (enough for each person)
- Brown the beef (this should take about 5 minutes) and set aside.
- Sauté the onion and pepper in a large frying pan for about 10 minutes until soft. I use non stick which means I don’t have to put masses of oil in. You might want to add a little water to the vegetables, not more than a couple of tablespoons.
- Add the bay leaf and a little seasoning to taste and fry for a couple of minutes.
- Now add the meat back into the pan with the vegetables.
- Add the paprika (make sure this is fresh and not something that has been sitting in the larder for 3 years!), Tabasco, soy sauce and vinegar.
- Continue cooking on a medium heat for about 15 minutes, stirring as needed.
- Now boil up a kettle of water and pour into a saucepan with a a little salt. Once the water has reached a rolling boil at the spaghetti and stir it in. It can be useful to use a large cookspoon to ‘bend’ the spaghetti into the water.
- Bring to the boil (watch the pan to make sure it doesn’t boil over!) and simmer for 10 minutes (or whatever it says on the packet. If you pasta is quick cook you need to wait another 5 minutes at least (see point 6.) before putting the spaghetti on to cook.
- After simmering do the the taste test to see if the pasta is cooked enough.
- Now drain the pasta, put back in the saucepan (turn the heat off!) and add a tsp of olive oil to dress it.
- Add the ‘not quite’ Bolognese sauce and mix it through using a large fork and spoon.
- Serve immediately … and devour! Feel to kiss your fingertips to indicate deliciousness 😉