Fresh Pasta with Bolognese Sauce2015-01-23
- Yield : 500 gms
- Servings : 5
- Prep Time : 20m
- Cook Time : 45m
- Ready In : 1:05 h
Bolognese sauce is what I decided to cook one day when I had three hungry teenagers at home. Aasim was in town for the winter vacations with two of his friends, Teboho and Vita and the kids wanted something substantial and tasty. So I made fresh pasta along with this rich, tangy and tasty meat based sauce which got over in no time.
I did make some changes to the basic recipe, used fresh Rosemary and dried Thyme; used pepper flakes, ground black pepper and dried oregano to suit our tastes. I like making fresh pasta so I use this hand cranked Norpro Pasta Machine I bought online. It’s absolutely easy to use, fresh pasta cooks faster and the taste of fresh pasta makes the extra work totally worth it.
- For the sauce
- Butter 4 Tbsp
- Chopped onions 4
- Garlic, chopped 8-9 cloves
- Minced mutton1 kg
- Red pepper flakes 1 Tsp
- Chopped tomatoes 6- 8
- Cherry tomatoes 100 gms (optional)
- Carrot - 1 chopped finely (optional)
- Tomato puree 1/2 cup
- Dried bay leaves 2
- Fresh Roesmary 2 sprigs
- Dried Thyme
- Dried oregano 1 Tsp
- Salt to taste
- Black pepper (crushed) 1 Tsp
- Red wine 1 cup
- Grated Parmesan 1 cup.
- For Fresh Pasta
- Flour 3.5 cups
- Eggs (large) 2
- A pinch of salt
Heat the butter in pan, add half of the garlic and onion and fry till the onions get translucent. Add the red pepper flakes, crushed black pepper and oregano and fry for 30 seconds. Add tomato puree, carrots and chopped tomatoes and cook till the tomatoes and carrots are well cooked.
In a separate pan, heat butter add remaining garlic , bay leaf, rosemary and dried thyme. Tip in the mutton mince fry it well on high heat. Add salt and wine and leave it for 12-15 minutes so that the mutton mince is completely cooked.
Mix the cooked mince and cooked tomatoes. Add chopped cherry tomatoes for the extra flavour, colour and texture and cook for about 5 munites..
Just before serving, reheat the sauce and add parmesan and a few sprigs of rosemary.
Once done, pour this Bolognese sauce over the spaghetti. Garnish with parmesan and serve over freshly made pasta.
To make Fresh Pasta, combine flour and eggs and make the dough. Pasta dough is not difficult to make, just remember its' a hard dough so add very little or no water while kneading it. Once the dough is ready, pass it through the pasta rollers to get the desired thickness and cut. Fresh pasta cooks fast, so keep salted boiling water ready. The water should be very salty. Once cut, drop the pasta in boiling water, take it out after a couple of minutes and your pasta is ready to be served.
Trivia about Bolognese sauce
Bolognese sauce, known in Italian as ragù alla bolognese, is a meat-based sauce originating from Bologna, Italy. In Italian cuisine, it is customarily used to dress “tagliatelle al ragù” and to prepare “lasagne alla bolognese”. In the absence of tagliatelle, it can also be used with other broad, flat pasta shapes, such as pappardelle or fettuccine, or with short tube shapes, such as rigatoni or penne. Genuine ragù alla bolognese is a slowly cooked sauce, and its preparation involves several techniques, including sweating, sautéing and braising. Ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork meat such as pancetta. Red wine and a small amount of tomato concentrate or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce.
I run my own software company, SANIsoft as it’s CEO. After long hours at work, I find cooking incredibly therapeutic. After all, there is nothing more relaxing than cooking up a meal to soothe the body, mind and Soul.
The idea for Swati’s Kitchen came about one day as I was chronicling one of my recipes for a dear friend. So here you will see my recipes and tips and tricks for making easy, rewarding and mouthwatering delights.