Spaghetti Bolognese

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Not quite authentic, but tasty and will feed the starving hoards. Note that I never measure my ingredients, so everything below is approximate. This should serve about 8 hungry big eaters, and can be frozen and reheated later if desired. Indeed, it usually tastes better reheated.

Ingredients

  • olive oil
  • 2 x brown onions
  • about 1 tablespoon garlic (either minced or fresh)
  • about 1 tablespoon ginger (minced)
  • 200g ham
  • 2 x 800g tinned chopped tomatoes
  • about 1 tablespoon dark brown sugar
  • 3 carrots
  • ¼ cup Worcester sauce
  • 5 to 10 birds eye chillies, or dry chilli flakes (obviously optional; spices it up a little)
  • 1kg beef & pork mince (not lean, if you really want flavour)
  • about 1 tablespoon oregano (dry or fresh)

Method

Dice onion, the finer the better, and fry with olive oil in the bottom of a large pot until it turns clear, under medium heat. Dice ham, add to pot and fry for a few minutes. Add garlic (if using fresh garlic, mince, crush, use food processor, etc) and ginger, stir. Add tomatoes, dark brown sugar and worcester sauce to the pot. Grate carrots; being lazy, I tend to use a small food processor to grate carrots and fresh chillies together. Mix. Break the mince into the pot and stir thoroughly to break up lumps. Stir in oregano.

Place pot uncovered in oven preheated to 180°C (~350°F). Check and stir every 30 minutes. Cook for between 1 and 2 hours, until the mixture thickens considerably.


Misinformation found herein copyright Paul Ripke (aka “stix”) stixpjr@gmail.com.