Spaghetti Bolognese

I know the really simple way to make this is to brown some mince, add a jar of prepared sauce and add to pasta, but it's so easy to make your own. It tastes heaps better and you know exactly what you're eating, too.

With illnesses, ailments and disorders on the rise I have to wonder if it has something to do with the mountains of processed foods we eat with all the additives, preservatives & chemicals. I don't like to use any bottled sauce bases anymore.

Serves 4

Get This -

500g beef mince
1 brown onion, chopped
2 cloves garlic, crushed
2 cans diced tomatoes
4 tablespoons tomato paste
1 tablespoon olive oil
2 beef stock cubes
a shake of dried oregano
a shake of dried thyme
a shake of dried tarragon
a pinch of cinnamon
a pinch of nutmeg
1/4 red lentils
1/2 to 1 cup vegetables, eg carrot, zucchini, cauliflower, capsicum
1/2 cup water (I swish out a can of tomatoes & use that)
salt & pepper
fresh parmesan, shaved/finely grated
fresh basil
spaghetti or other pasta

Do This -

• Heat oil in large pot.  Saute onions & garlic until translucent.
• Add vegetables, stock cubes & herbs.
• Add mince and stir until browned.
• Add tomato paste and cook for about 1 minute.
• Add all other ingredients and simmer.
• Sauce will be ready in about 20 minutes, but I love it after a few hours of gentle simmering...much tastier! 
• Just before you're ready to serve, cook pasta according to the instructions on the packet.
• Drain pasta, serve in bowls with the bolognese sauce on top and finish with fresh shaved parmesan and chopped basil.

Roasted Cherry Tomatoes with Pesto Spaghetti

I like this for a quick & easy summer meal.


From Taste.com.au

 

Serves 2

Get This -

• enough spaghetti for 2
• 1 punnet cherry tomatoes
• 2 tablespoons basil pesto
• 1/4 cup grated parmesan cheese

Do This -

1. Preheat oven to 200degC.
2. Place cherry tomatoes on an oven tray, sprinkle lightly with olive oil and salt. Roast for 15 mins.
3. Cook spaghetti according to the instructions on the pack.
4. Drain the spaghetti and tip back into the saucepan. Mix in the pesto, parmesan and tomatoes. 
5. Serve in 2 bowls and top with shaved parmesan.
6. Finish with some fresh chopped basil if you wish.

Spaghetti with Chicken, Cherry Tomatoes and Pesto

This recipe is tweaked from one very similar on Taste.com.au
They used smoked chicken. I've never bought smoked chicken.
So I changed it to barbecued chicken.
Which I buy a lot!

from Taste.com.au

(serves 4)

Get This -

• 350g dried spaghetti pasta
• 135g (1/2 cup) bought basil pesto
• 300g barbecued chicken breast, thinly sliced
• 1 x 250g punnet cherry tomatoes, halved
• 30g (1/2 cup) finely grated parmesan

Do This -

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Add the pesto, chicken and tomato to the pasta and gently toss until well combined. Place the pan over low heat and cook, stirring, for 1-2 minutes or until heated through. Add the parmesan to the pasta and toss to combine.
3. Divide the pasta mixture among serving bowls and serve.

Creamy Pea and Bacon Spaghetti

I had bacon in the freezer, cream in the fridge, and that was about it.
So I made this, and I'll be making it again...YUM!

(serves 4)

Get This -

300g spaghetti
2 teaspoons olive oil
1 teaspoon butter
6 rashers streaky bacon, rind removed, sliced
1 cup fresh or frozen peas
2 garlic cloves, crushed
80g soft or cream cheese
300ml thin cream
1 cup (100g) grated parmesan cheese

Do This -

1. Cook pasta in a pan of boiling, salted water according to packet directions. Drain, then toss in a little olive oil.
2. Heat oil and butter in a large frypan over medium heat, then add bacon and cook until crisp and golden. Add peas and garlic and cook until garlic is no longer raw.
3. Add cream cheese and cream, then stir over low heat until cheese has melted.
4. Season with salt and plenty of cracked black pepper and stir in half of the parmesan. Add cooked spaghetti and toss. Serve topped with remaining parmesan.