Pin It


Linguine alla Bolognese

Monday, 28 July 2008

Ingredients: Serves 2
  • 150g Linguine
  • 1 tbs Olive oil
  • 1 large Onion - diced
  • 1 Carrot - diced
  • 1 stalk Celery - diced
  • ½ bulb Garlic – crushed
  • ~200g Minced pork/ beef
  • 1 can Canned tomatoes
  • 1 tbs Concentrate tomato puree
  • 1 tbs Worcestershire sauce
  • 1 tbs Dry mixed herbs
  • 3-4 Dry bay leaves (optional)
  • ~1-2 tbs Sugar
  • Salt
  • Black pepper

  • Sauté onion, celery and carrot with olive oil until tender.
  • Add in garlic and fry until fragrant.
  • Add in minced meat and fry until half cooked.
  • Pour in canned tomatoes and bring to boil.
  • Mix in tomato puree, worcestershire sauce, mixed herbs and sugar. Reduce heat to simmer for about 20 mins.
  • Add salt and pepper to taste.
  • Cook linguine in a large pot of boiling water according to the pasta packaging instructions. Drain.
  • Serve meat sauce over linguine.
  • I prefer linguine to spaghetti. It's flat and wider than spaghetti. The surface is larger and holds on to the sauce better.
  • The bay leaves add a nice aroma. Remove them before serving as they remain stiff even after a long period of cooking.

0 oink oinks...:

Post a Comment