Spaghetti with Quick Bolognese Sauce
Spaghetti with Quick Bolognese
- 1 TBS olive oil
- 1 medium onion, peeled and minced
- 1 small carrot, peeled and minced
- 1 pound Italian pork sausage
- 4 cloves garlic, peeled and minced
- 1/2 tsp crushed red pepper flakes
- fine sea salt and freshly ground black pepper
- 2 TBS tomato puree (tomato paste)
- 120ml red wine (1/2 cup)
- 2 (400g) tins chopped tomatoes with their juices (1 28-oz tin)
- 60ml heavy cream (1/4 cup)
- 2 TBS chopped fresh oregano, marjoram, or flat leaf parsley
- 1/2 pound spaghetti
- 60g freshly grated Parmesan cheese (1/2 cup) plus more for sprinkling at the table
- Heat the oil in a large skillet over medium heat. Add the onion and cook, without colouring and stirring frequently until it becomes tender and translucent. Add the carrots and cook for a further couple minutes. Squeeze the sausage meat from the casings into the skillet. Add the garlic and red pepper flakes. Season with salt and black pepper. Cook and stir for a few minutes, breaking up the sausage meat with a spoon, until beginning to brown. Add the wine and tomato puree. Cook for several minutes to reduce slightly. Add the tomatoes and their juices. Bring to a boil, then reduce to a simmer and cook, partially covered, for about 30 minutes. Turn off the heat and stir in the heavy cream and oregano/herbs.
- While the sauce is simmering, bring a large pot of salted water to the boil. add the spaghetti and cook until al dente according to the package directions. Reserve 240ml/1 cup of the pasta water. Drain the spaghetti and add it to the pan with the sauce. Toss to coat. Add just enough of the pasta cooking water to make it a nice consistency. Sprinkle with the Parmesan cheese and serve. Pass more Parmesan at the table.
Pasta is always a great quick and easy supper solution and with this variety of sauces you are never far away from putting a tasty meal on the table for the family! So what do you do for a pasta hater? You just spoon his sauce onto a baked potato and sprinkle on some cheese. Baked potatoes are quick and easy in the microwave. Just prick them all over with a fork, wrap in some paper kitchen towelling and microwave on high for 6 to 8 minutes until they yield when gently pressed.
QUICK & EASY PASTA SAUCES
(printable)
Carbonara - fry a few rashers of streaky bacon or pancetta in a large skillet until crisp. Transfer to some paper kitchen towelling to drain. Pour any accumulated fat from the skillet and discard. Beat 1 large free rang egg together in a bowl with 120ml (1/2 cup) of double (heavy) cream, fine sea salt and freshly ground black pepper. Put 1/2 pound of warm freshly cooked and drained pasta (make sure you reserve some of the cooking water) into the skillet over low heat and heat through. Turn off the heat and add the egg/cream mixture and some of the hot pasta cooking water. Crumble in the cooked bacon and toss everything together to coat. Top with freshly grated Parmesan cheese. Spaghetti, linguine and fettucine go well with this.
Wild Mushroom Sauce – heat 3 TBS utter and 1 TBS olive oil in a large skillet over medium high heat. Add 1/2 pound cleaned wild mushrooms, 2 peeled and minced shallots, and some salt and pepper. Cook, stirring, until the mushrooms are golden brown. Scoop out the mushrooms and add 60ml (1/4 cup) white wine to the skillet. Cook to reduce slightly and then add 120ml (1/2 cup) double (heavy) cream. Season to taste and cook for a further 2 minutes. Return the cooked mushrooms to the sauce. Serve with your favourite hot pasta. (Pick one that will hold the sauce like orecchiette or chonchiglie)
Pepperonata Sauce – Heat 2 TBS of olive oil in a large skillet over medium heat. Add 4 chopped fresh peppers (red, green, yellow), 1 medium peeled and chopped red onion, seasoning with some salt and black pepper. Cook, stirring occasionally for about 25 minutes. Add 2 peeled and minced cloves of garlic, 3 TBS balsamic vinegar and 60ml (1/4 cup) of red wine. Cook for a further 3 to 4 minutes. Turn out the heat and add 6 julienned basil leaves. Serve with your favourite pasta. (Penne, rigatoni and farfalle go well.)
Lemon, Garlic & Olive Oil Sauce – Heat 60ml (1/4 cup) of good olive oil in a large skillet over moderate heat. Add 4 peeled and minced cloves of garlic. Cook and stir for a minutes, then add the grated zest and juice of 2 unwaxed lemons, along with 2 TBS chopped fresh parsley. Cook and stir for a minute. Season to taste and stir in 45g (1/4 cup) freshly grated Parmesan cheese. serve with your favourite pasta. (I recommend capellini, vermicelli, orzo or spaghetti)
Roasted Red Pepper Sauce - Puree 2 roasted red peppers in a blender or food processor along with 2 peeled cloves of garlic, 8 large fresh basil leaves and 120g (1/2 cup) crumbled goats cheese. Season with salt and pepper and serve. (Good with ziti, conchiglie, rigatoni or fusilli)
Basil Pesto - Place 3 large handfuls fresh basil, 90g (1/2 cup) Parmesan cheese, 2 TBS toasted pine nuts, 4 smashed peeled garlic cloves, the juice of 1/2 lemon, seasalt and freshly ground black pepper to taste in a blender or food processor. Pulse to chop. With the motor running, drizzle in enough olive oil to give you a smooth, loose paste. (Good with gemelli, conchiglie, fusilli, ravioli, orecchiette or orzo.)
Tomato Sauce – Heat 1 TBS olive oil in a large skillet over moderate heat. Add 2 peeled and minced shallots and saute just to soften. Add 1 peeled and minced clove of garlic and a pinch of crushed red pepper flakes. Cook for a minute, stirring constantly, without colouring. Add 120ml (1/2 cup) red wine and 2 (400g) (14 oz) tins of chopped tomatoes in juice, 2 TBS chopped fresh marjoram or oregano. Season to taste with salt and pepper. Simmer for 15 minutes to thicken. For a creamy sauce you can add 60ml (1/4 cup) heavy cream. You can also vary this by adding some chopped black olives (a small handful), 2 TBS drained capers and some chopped anchovy to make a puttanesca sauce. (Great with ziti conchiglie, farfalle or gemelli.)
Alfredo Sauce – Add 4 TBS cubed butter, 60ml (1/4 cup) double (heavy) cream along with 45g (1/4 cup) freshly grated Parmesan cheese to a skillet. Add 1/2 pound of warm just cooked pasta and toss all together to melt the butter and cheese. Season to taste with salt, black pepper and a grating of nutmeg. (Serve with fettuccine or linguine.)
Fresh Sage & Brown Butter Sauce – Melt 4 TBS of cubed butter over medium heat. Add 3 TBS chopped fresh sage and 10 whole sage leaves. Cook for 3 minutes, swirling occasionally, until the butter turns brown and is nutty smelling. (Take care not to burn.) Season to taste with salt and pepper and toss with warm ravioli. Sprinkle with freshly grated Parmesan cheese to serve. (Pumpkin, spinach or sweet potato ravioli are particularly good with this.)
Coming tomorrow: Pan Seared Salmon with a Sweet and Spicy Asian Glaze
Have a great day!
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://theenglishkitchen.blogspot.com/2019/08/spaghetti-with-quick-bolognese-sauce.html
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