Tag Archives: Beef mince

Spaghetti Bolognaise

Recipe

500g Lean Beef Mince

1 brown onion finely chopped

1/3 teaspoon of minced garlic

2 medium ripe tomatoes diced or 1 400g tin diced tomatoes (whatever is easier)

2 tablespoons of tomato paste

1 beef stock cube

1 cup of water

pinch cracked pepper

1 teaspoon paprika

any other ingredients

1 dessert spoon olive oil

Method

Heat oil in pan, add onion and garlic sauté till onion soft, add 2 table spoons of tomato paste and then add the mince. Stir and cook till combined, add diced tomatoes, cup of water, beef stock cube and other spices. If it looks too dry add water or if you prefer add a jar of your favourite spaghetti sauce. Put lid on pan and simmer for 20 minutes or until cooked.

Prepare your pasta and serve together.

Enjoy!!

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Sunday night is Spag night

Well it is either seen as the end of the week, the beginning of the week or the middle depending upon the job you do and the way you see the world this is called a Sunday. Some religions use the Sunday to encourage rest and prayer where others use a Saturday. It doesn’t really matter, what matters is how you see it, enjoy it and spend your time.

When children were younger it was the end of a busy sport, family and friend filled weekend and the day where washing, homework, church and generally preparing for the working week was enjoyed. It was the ‘slack day’ where in winter ironing was done with relish, the only other person I know who enjoys ironing is my friend Kate Swaffer, we share this love, I as a farm girl miss it, farmer in the house does not need his work clothes ironed and as I never ironed sheets or anything like that I now don’t have the need.

What I do have is still the need to eat, we would make Sunday night if not with family having a beef or lamb roast would have spaghetti Bolognaise. When children were younger I would put vegetables in so finely chopped up that it was denied that they were in-fact eaten, along with other things such as cracked pepper, paprika and onion. I would always use good beef mince, it is relatively cheap and can be purchased anywhere in the quantity amount that you want. Sometimes to mix it up we would use thin spaghetti pasta, but the favourite when she was little was thick, then we moved on to fettuccine. We would also make home-made garlic bread, where we would buy a bread stick, cut it butter it and wrap in AL foil and cook it.

Now days when I do it, I put red wine, olives and anything else that take my fancy. The good thing about home-made spag bol is that kids love their own parents, we all seem to have a different way of cooking it, adding ingredients but one thing that unites kids all over the world is that when taking them out they will at least eat a restaurant bowl of spaghetti bolognaise. I shall post my recipe in recipes, what’s your favourite ingredient? It is a family secret or something you developed to add taste or to get the children to eat it. I make enough now that I make lasagna for the next night or lasagna cups for single serves.

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Fantastic Lasagna Cups

recipe copied from http://thewhoot.com.au/whoot-news/chummy-mummy/lasagna-cup

Fantastic Lasagna Cups

Ingredients for the sauce

2 tablespoons olive oil
1/2 large onion
1/2 pound lean ground beef cooked and drained
1/2 red bell pepper, chopped

1 small zucchini, diced
2 cloves garlic, minced
1-6 oz. can tomato paste
1-8 oz. can tomato sauce {+1/2 can water to wash out can}
1-14.5 oz. can diced tomatoes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1 bay leaf
1 teaspoon sugar
salt & pepper to taste for the cheese filling-
1-10 oz. tub Philadelphia Italian Herb & Cheese Cooking Cream
1/3 cup grated parmesan cheese
3/4 pound mozzarella cheese, grated & divided
1/3 cup ricotta cheese
1/2 teaspoon pepper
1 egg
21 lasagna pasta sheets
Directions:
For the sauce- heat olive oil over medium heat and sauté onions, pepper, zucchini and garlic until tender, 5 minutes. Stir in cooked ground beef and tomato paste until well incorporated. Stir in remaining ingredients and bring to simmer. Reduce heat to low and cook 30 minutes or so. {The longer it cooks, the better it will taste!} This will be very thick.
For the cheese filling- stir all ingredients together excluding half of the grated mozzarella cheese. Set aside.
For the pasta- Bring large pot of salted water to boil. Cook pasta sheets 2 minutes less than package directions and drain. Place pasta on greased baking sheet until you are ready for assembly.
For assembly- Preheat oven to 350 degrees.
Line 12 jumbo muffin tins with squares of parchment paper. If they don’t stay in on their own, that’s ok–the pasta will help with that.
Line the edges of the muffin tins with 1 pasta sheet per cup. {Pasta sheet will overlap about 2 inches.} Spoon about 1/2 tablespoon of sauce into the bottom of each cup
{#1}. Next cut 9 pasta sheets into quarters and press one of these pieces of pasta into the bottom on top of the sauce
{#2}. Top pasta sheet with a generous tablespoon of sauce
{#3} and then a generous tablespoon of cheese filling
{#4}. Repeat this pasta-sauce-cheese layering one more time being sure to press out any air bubbles.
Top these lasagna cups off with a 3rd piece of pasta, more sauce and the remaining mozzarella cheese.
Bake for 25-30 minutes or until everything is hot and bubbly. Serve hot.