Hello pasta lovers! Aren’t you numerous? Sometimes I really feel you don’t need a recipe to cook pasta. You throw it in the pan with any ingredients you have on hand and voilà! A fabulous meal is ready and bellies and taste buds are satisfied.
Spaghetti Bolognese is one of the meals that when I cook, I don’t have to worry about who doesn’t eat or who will whine about lunch because it’s everyone’s favorite. A meal I can cook with my eyes shut and my focus off.
Let’s do that!
1 pack / 500g Spaghetti
2 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
400g minced beef
¼ cup red wine (optional)
400g fresh tomatoes, peeled and diced
1 tbsp tomato paste
1 tbsp fresh basil, finely chopped
Salt and pepper
Cook spaghetti in boiled water according to package instructions
In a large saucepan, sauté onion and garlic until golden.
Add meat and cook for 2-3 minutes, drizzle with wine and continue cooking until browned on all sides.
Add tomatoes and cover with water. Add tomato paste. Season with basil, salt and pepper and let simmer for about 30 minutes or until the sauce is thick and rich.
Drain cooked spaghetti and add to the pan with the Bolognese sauce. Toss well and serve with parmesan cheese.
Axel my daughter turned TEN 2 days ago, despite the confinement because of coronavirus, she still deserves a nice table decoration set by “MOMMY” i.e myself. Axel loves these cookies and they are super easy to make. To color them, you just split the dough in 3 parts and add 3 drops of food color to each. The result is a batch of fluffy Crinkle Cookies with a dash of lemon flavor.
Springtime Crinkle Cookies
Makes 32 cookies
3/4 cup sugar
2 tbsp Lemoncello
3 cups flour
2 tsp baking powder
½ tsp salt
1 cup icing sugar
Cream the butter and sugar.
Add in eggs and lemoncello until fully incorporated.
Combine flour, baking powder and salt and add into batches.
Split the dough into three portions and color with food color of your choice.
1. Grate the potatoes manually or using your electric robot. Rinse grated potatoes until water is clear. Drain then squeeze using a tea towel to dry well.
2. Combine potatoes, onion, egg, flour, salt and pepper
3. In a large heavy skillet, heat about 1/4 inch of oil. I use kitchen metallic tongs to spoon about 1/2 cup potatoes into the pan in a flat thick layer. Around 3 “potatoes pancakes” can be cooked at a time.
4. Cook until a nice brown crust forms on the bottom, then flip over and brown on the other side.