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Newsgroups: rec.food.recipes
From: djt@doc.ic.ac.uk (David John Thornley)
Subject: Pasta Sauce - Bolognaisesque
Message-ID: <2emrs8$m9a@frigate.doc.ic.ac.uk>
Keywords: sauce, bolognaise, easy
Organization: Department of Computing, Imperial College, University of London
Date: 15 Dec 1993 11:19:36 GMT
Hi, I made this pasta sauce last night for my wife and me. It is easy to
prepare, and you just let it bubble for about 1 1/2 hours, stirring every
once in a while.
Bolognaisesque Gloop:
Ingredients:
1 dessert spoon oil
1/2 onion
3 cloves garlic
2 rashers bacon (smoked or unsmoked)
1/2 RED capsicum (sweet pepper)
a generous handful of mushrooms
1 lb minced beef
1 tsp sugar
1 can chopped tomatoes
some tomato paste
1 dessert spoon mixed herbs
some parsley
salt+pepper
Instructions:
Chop the 1/2 onion reasonably finely. Peel the garlic cloves and mash
them with a fork (well, that's what I do!). Heat the oil in a pan
until a bit of the onion sizzles in it, then add the onion and garlic.
Stir while it softens a little. Cut the bacon up into pieces about
1cm square (ish!), and drop into the pan. Let the whole lot sit, with
the odd stir to even things up, for a couple of minutes until the
bacon is obviously not raw. Add the capsicum and mushrooms (chopped
reasonable small and thin, respectively) and give them a few moments
of heat. Add the mince and stir it around so that it all comes in
contact with the bottom of the pan at some point. Let it bubble for a
couple of minutes in its own juices.
Now throw in 1 dessert spoon mixed herbs, and a bit less of parsley
and stir in thoroughly. Add the can of tomatoes and stir in
thoroughly. Throw in the sugar and season with salt and pepper (I use
just less than a tsp of each.) Stir thoroughly.
Leave it bubbling (not vigorously boiling!) for about 1 1/2 hours with
the lid on the pan at an angle so as to let out some steam. The aim
is to get a reasonably thick, creamy consistency.
THE END---------------------
We ate this with fettuccini(sp?), and it was jolly nice!