The ever flexible and resourceful - Bolognese Sauce (zalza bolonjeze)

Hi Everyone!

Firstly I would like to apologies for not blogging for a while and as, it has been pointed out by quite a few people on my recent visit to Malta I only just added 1 recipe when I have promised an influx of lovely recipes. It has been a rather tempestuous time, but onwards and upwards hey, and  on a more positive note since my brief absence from my blog, I have also found out that there are even more followers out there who have been anticipating updates. 

So once again apologies and in order to redeem myself I am sharing probably one of the most familiar and popular of sauce, from Malta, Italy to the UK, the Bolognese sauce is a favourite for many people. 

This extremely versatile sauce is not only tasty, and suitable to freeze but with a few tweaks can be transformed in to many a tasty treats. The Bolognese Sauce is normally happily married off with spaghetti (Spaghetti Bolognese) however by following the tips below will add an *international twist to your dish and make this old faithful, well even more old faithful and yummy. 

·         Keeping it Italian to start with:   By leaving the sauce a little bit watery will be the best base sauce for your Lasagne.  Exchange the spaghetti for penne.  The tube shaped pasta will add new texture and taste to the dish.

·         For a North African twist:  Exchange your pasta for couscous.

·         For a Mexican twist:    Add chopped chillies and kidney beans and then serve either with rice as a main dish, or as a snack serve as a dipping sauce with Nachos.

The Recipe:
 

Bolognese Sauce – (Serves 4/6)

400/500grms Beef Mince

*1 pkt (500grm) pasta (cook according to instructions)

1 Can Chopped Tomatoes

1 large onion – finally chopped

1 chicken/vegetable/oxo cube

2/3 garlic cloves - chopped

2 tbsp fresh/dry herbs

2 dry bay leaves (if possible)

2 tbsp tomato pure'

2 tbsp wine (optional)

1tsp Worcester sauce (optional)

½ can of water

pinch salt

pinch sugar

Method

·   Heat the oil in a large sauce pan.

·   Add the garlic, onion, herbs, salt and wine, cook on a low heat for a few minutes.

·   Add the mince and Worcester sauce, stir until mince is slightly brown.

·   Add the tomato can, pure’ cube, bay leave and sugar, blend everything together, and then pour the water with the mixture, stirring continuously.

·   Leave on a low heat until, slightly covered and mixing occasionally

·   While the sauce is simmering, boil half a pot of water in a large pot, add a 1 tbsp olive oil and a pinch of salt (no pepper).

·   When water is boiling well, add the desired pasta and cook according to instructions on the packet or according to own taste.

·   When pasta is cooked al dente, drain water well.

·   Plate the pasta first and then add the tomatoes sauce on top.

·   Garnish with fresh parsley leave if desired.

  * Swap pasta to either one of the alternative options. – Enjoy!!