Here is something I missed...
Hasta la pasta
Ok, I am cheating a bit, this is just my way of cooking spaghetti.
Take your favourite pasta pot, any large pot that holds at least 4 litres is fine, I have a cool one that has a built in strainer.
Fill with warm water (speeds up things) and add 2 herb and garlic stock cubes (instead of salt) and get it boiling, add a dash of olive oil and then the pasta as soon as the water is boiling vigourously. Stir a few times to prevent pasta sticking and cook for around 20 minutes until al dente.
Serve with your favourite dish like my meatballs or bolognaise.
Showing posts with label pasta. Show all posts
Showing posts with label pasta. Show all posts
Sunday, June 11, 2006
Monday, September 20, 2004
Pipes a la Tamate
Pipes a la Tamate
Ingredients:
+- 500 - 800g mince
1 large onion
1 can onion/tomato mix
1 can tomato paste
Italian herbs
Spices you like
Last left over tomato sauce in a bottle or two.
Pasta - Pipes or any other type that goes well with a saucy bolognaise type mince.
Preperation:
Prepare pasta in a pasta pot of around 3L, using some oil and a teaspoon of salt... drain, put into a bowl and sprinkle with some olive oil when al dente.
Sauce preperation:
Chop onions and saute in a 2.5L saucepan using some olive oil, add mince and brown adding spices of your choice, I used Steak and Chop and some crushed Coriander seeds.
When meat is brown add the tomato paste, tomato/onion mix, using some water to get the last of the can's contents as well. You can also add the tomato sauce (ketchup) dregs using about a cup of water to swish the last bit out as well. Add some sugar to cut the tartness of the tomato if needed.Let the mixture simmer for 15 min. after adding the italian herbs. Serve over pasta with a tossed salad on the side.
Ingredients:
+- 500 - 800g mince
1 large onion
1 can onion/tomato mix
1 can tomato paste
Italian herbs
Spices you like
Last left over tomato sauce in a bottle or two.
Pasta - Pipes or any other type that goes well with a saucy bolognaise type mince.
Preperation:
Prepare pasta in a pasta pot of around 3L, using some oil and a teaspoon of salt... drain, put into a bowl and sprinkle with some olive oil when al dente.
Sauce preperation:
Chop onions and saute in a 2.5L saucepan using some olive oil, add mince and brown adding spices of your choice, I used Steak and Chop and some crushed Coriander seeds.
When meat is brown add the tomato paste, tomato/onion mix, using some water to get the last of the can's contents as well. You can also add the tomato sauce (ketchup) dregs using about a cup of water to swish the last bit out as well. Add some sugar to cut the tartness of the tomato if needed.Let the mixture simmer for 15 min. after adding the italian herbs. Serve over pasta with a tossed salad on the side.
Monday, August 02, 2004
Bombay Bolognaise
Tonight I bring a simple adaptable recipe to the web, Bombay Bolognaise... you Italians out there dont throw a tantrum, this is great... One of my staple recipes that I get asked to make often... and it all happened by accident... check the link for the story...
Ingredients;
1 kg mince
1 pack of spagetti
1 Big Onion or two smaller
1 can All Gold Indian diced tomatoes (The Bombay Bit)
1 can tomato puree, those 70g no name ones are fine
1 cube beef stock, if you have herb and garlic stock cubes one of em as well. Italian herbs, paprika, olive oil or any other good cooking oil, access to the larder in case of other ingredients not mentioned are needed!
Da pasta
Start by getting the pasta on the stove, a big pot for the cooking of is needed, the bigger the better. Fill the pot with warm water... it boils quicker that way... add a dash of oil and a teaspoon of salt to the water, once it is boiling vigorously add the pasta and stirr a few times to prevent it sticking... cook until al dente.
Da Bolognaise
Start by slice 'n dicing the onion/s, get a fair sized saucepan or nice cast iron pot for this, add a dash of oil and saute the onions, add the mince as soon as the onions are done, add the stock cube/s, pakrika and a dash of whatever else you add to your mince. Then add the canned goods... check for tartness and add a bit of sugar to cut the tomato tartness. Some Chutney may be called for as well but may be added later upon serving. Add some Italian herbs and stirr the whole lot a few times untill cooked.
Finale
The pasta should be done before the bolognaise, serve this in a fair sized bowl and then add the bolignaise over the pasta... garnish with some parmesan or any other cheese at hand and call the kids! maybe they will leave some for the grownups, if not do another session! Goes well with a big salad... and a good red wine.
Ingredients;
1 kg mince
1 pack of spagetti
1 Big Onion or two smaller
1 can All Gold Indian diced tomatoes (The Bombay Bit)
1 can tomato puree, those 70g no name ones are fine
1 cube beef stock, if you have herb and garlic stock cubes one of em as well. Italian herbs, paprika, olive oil or any other good cooking oil, access to the larder in case of other ingredients not mentioned are needed!
Da pasta
Start by getting the pasta on the stove, a big pot for the cooking of is needed, the bigger the better. Fill the pot with warm water... it boils quicker that way... add a dash of oil and a teaspoon of salt to the water, once it is boiling vigorously add the pasta and stirr a few times to prevent it sticking... cook until al dente.
Da Bolognaise
Start by slice 'n dicing the onion/s, get a fair sized saucepan or nice cast iron pot for this, add a dash of oil and saute the onions, add the mince as soon as the onions are done, add the stock cube/s, pakrika and a dash of whatever else you add to your mince. Then add the canned goods... check for tartness and add a bit of sugar to cut the tomato tartness. Some Chutney may be called for as well but may be added later upon serving. Add some Italian herbs and stirr the whole lot a few times untill cooked.
Finale
The pasta should be done before the bolognaise, serve this in a fair sized bowl and then add the bolignaise over the pasta... garnish with some parmesan or any other cheese at hand and call the kids! maybe they will leave some for the grownups, if not do another session! Goes well with a big salad... and a good red wine.
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