Monday, 7 March 2011

1.1 Monday - Pasta Bolognese

Pasta Bolognese


800g Mince
One Onion
Pasta for 4
Garlic clove
One tin of chopped tomatoes

What to do

Today I cooked all of the mince we bought, one onion, one clove of garlic, a sprig of thyme, half a can of chopped tomatoes and two-thirds of the packet of pasta. I used some of the carrots I bought and some flat beans. Finally I used a dessert spoon of seasoning.

The first thing to do when you are cooking is put on the extractor fan or open a window. Place the minced meat in a pan - no oil - and fry until the meat separates and turns brown/grey and all the fat from the meat has escaped.

Pour or spoon the oil into a non-plastic bowl and put it to one side to cool and solidify. Do not pour hot oil down your sink - ever. When it is cool you can scrape it straight into your bin.
Place a pan of water on the hob to boil ready for the pasta.


Roughly dice the onion and chop the garlic clove. Add to the meat along with your sprig of thyme and one dessert spoon of seasoning.

Add half a tin of tomatoes. Pour half a pint of hot water into the mix, cover with a lid and leave to simmer.

Pour the pasta into the boiling water, be careful not to splash yourself. I would not add any salt to the pasta as there will be enough flavour in the meat.

Prepare the veg and place in a steamer or a pot with a small amount of water. Cover with a lid and steam.
Test the pasta to see if it is nearly cooked.
Taste the meat - add a little more seasoning if you need to.

You only need half the cooked mince for this meal. Put half of the mince into a separate container and leave to cool. Once cool, place it in the fridge ready for tomorrow's meal.

Serve the remaining cooked mince with the pasta and veg in four good size bowls.


For Tuesday's dinner for four, I will be using up the remainder of the mince to cook my take on the old favourite, the cottage pie.

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