Monday, July 19, 2010

Sempoi Bolognaise Sauce

Obviously its again no rocket science. This is the way I've learned & practised making the sauce till now :)

* estimated serves 6 people
pasta - spaghetti or any of your choice
1 medium size onion, diced
3 cloves garlic, coarsely chopped
500g mince beef / chicken
dried oregano
1 medium carrot, diced into small cubes
6 fresh button mushroom / 10 canned mushroom / whole can of champignon (smaller sized)
3 tomatoes, diced / 1 can of italian tomatoes
500ml pasta sauce (i mix 2 types of  sauce, family fav = bertolli / preggo / stromboli; use any brand of your choice)
salt, pepper & sugar
olive oil / canola oil / veg oil

- heat oil in a medium - large saucepan, on medium heat
- stir fry onion & garlic
- just almost brown, add beef & continue frying till beef all almost cooked with its stock still available in pan (do not overcook, it'll be dry), add oregano
- add carrot, mushroom & tomatoes, continue stirring to well combined
- pour in sauce, mix well, slightly reduce heat & let the sauce simmer till quite thick
-add salt, pepepr & sugar to taste
- once quite thick, off heat & let to set for about 5 minutes
- serve warm w yoru choice of pasta with sprinkles of parmesan cheese

Happy trying .. :)

* I sometime have half of the bolognaise leftover, I use it to make lasagne :)

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