Wednesday, August 16, 2006

Spaghetti Bolognaise From Scratch

To me, this is the simplest dish to make. I leant this Bolognaise sauce first before I even knew how to cook rice. Then, I'd used off-the-shelves sauces for this thus accounting the simplicity of it. Half of the recipe is already in the bottle and I see noway you can screw up on this. But one day after reading the labelled ingredients intensively, it made a change to how I cook my Bolognaise now. Not that I'm a hardcore health freak considering the amount of after meal desserts I had. Just that I favoured the homecooked Bolognaise more so than from the bottles. It's reaaallllyyyy... simple and I've never looked back since. Besides, you get more control on what's going in and I know only the freshest stayed in.
No doubt that it'll take a couple of minutes longer than the usual pouring-out-of-the-bottle method. But just think of the tomato richness and the hardwork you've put into. I reckon the taste will win hands down. Incomparable with the commercially made ones.
Here's the recipe to share. I suggest you do a double portions of this coz you'll never know that the second helping might just be the saucy goodness minus the pastas slurped to the last drop. Ahuh, I'll licked the plate clean with no shame after that! winks*
Ingredients for Homemade Bolognaise
10 ripe tomatoes - blanched & mashed
1 red pepper - roasted, skinned & sliced (opt)
1 carrot - chopped finely
1 can button mushroom - sliced
2 large onions - chopped
3 tbsp tomato sauce
3 tbsp chilli powder
2 tbsp oyster sauce
2 tbsp brown sugar
dried oregano
1 Knorr chicken cubes
breadcrumbs (to thicken sauce)
olive oil
Take a couple slices of stale bread and toast them. Put them in a ziplock and crushed them. Put aside. Heat up olive oil and saute onions till transparent. Put in minced meat and stir well till the cooked. Add in Knorr chicken cube, chilli powder, oyster sauce and brown sugar. Put in sliced button mushrooms. Then pour in the mashed tomatoes and let it simmer with the lid on. After a couple of minutes, open lid and sprinkled in the breadcrumbs and dried oregano. You can control the thickness of the sauce with the amount of breadcrumbs put in. If you overdid the amount, pour in some water to dilute the sauce. Put the lid back on and let simmer for 5 minutes and you're done!


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