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Spagetti Bolognese

Posted Jan 09 2010 6:56pm

Spaghetti Bolognese


Blanched Spaghetti: 190 gms
Olive oil: 2 tbsp
Bolognese sauce: 90 ml
Tomato puree: 45 ml
Parmesan cheese:1 tbsp
Salt to taste
Pepper to taste

Bolognese Sauce:

Olive oil: 2 tbsp
Onion (chopped): 2 tbsp
Carrot (chopped): 2 tbsp
Celery (chopped): 2 tbsp
Coarsely ground beef: 90 gms
Red wine: 1 tbsp
Tomato puree: 30 gms
Salt: 1 tsp
Pepper: 1 tsp
Fresh rosemary: 1 spring


Heat oil in the stock pot, add chopped onion and sauté till translucent.

Add celery and carrot and cook.

Add the minced beef and the salt to taste and cook until the meat loses its rawness and water.

Add the wine, turn the heat to medium high and stir occasionally till the wine evaporates.

Now add the tomato puree and stir until the tomato gets cooked. Adjust the seasoning.

For Spaghetti Bolognese:

Heat the oil in the sauté pan.

Add Bolognese sauce and sauté for a minute.

Add the tomato puree and stir over medium heat until the tomato gets cooked.

Now add the blanched Spaghetti and the Parmesan cheese in the sauce and mix it properly and serve in the pasta bowl with the rosemary sprig.

Recipe Credit - Times of India & Chef Ravinder, The Park Hotel

Photo Credit - Hotel Sutera Pacific , Kota Kinabalu

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