Things have been a bit silent here at Imprecision Kitchen as we have been in Spain! Italy! England! which has been great fun but not so productive in the kitchen. While we were away however, I got some really great ideas about things to try – and which I will share here in the next few weeks. But first, I thought I would go back to basics here and share with you my first ‘returning home’ recipe – spaghetti bolognese. Everyone has their own comfort food, and this is one of my boys’ favourites, especially after three weeks of trying new things. We have this sauce with spaghetti, spirals, gnocchi, ravioli, baked potatoes… it’s pretty versatile. It’s also perfect to adapt to meet your own tastes!
Rel’s spaghetti bolognese
You will need:
500 g minced beef (although it also works pretty well with other meats, or a combination)
1 small onion, diced finely
2 cloves garlic, crushed
1 stick celery, chopped finely
1/2 (or 1 small) zucchini, chopped finely or grated
1 carrot, chopped finely or grated
a few mushrooms (optional), chopped
1x 440g can tomato soup (you can instead choose to use crushed tomatoes, but I find that this makes it a bit richer – mum style!)
1 x 700g jar of tomato passata
1 bay leaf
1 tbsp mixed dried herbs
1. In a pan with a little olive oil, add garlic, onion and celery. Cook over medium heat until brown. Add the mince and stir until brown.
2. Add all other ingredients; if it looks a bit dry, add some water. Let it simmer together for 30 minutes or more (the longer the better).
3. Serve over pasta, rice, potato or whatever.
Pretty simple, hey? Enjoy!