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18.09.04 • Open House London
27.06.04 • Glastonbury Festival 2004
14.06.04 • Lazy Weekend
24.04.04 • The Second Whorl
13.03.04 • A Weekend in Sheffield
07.03.04 • Reading Half Marathon
21.02.04 • Epic Train Journey
21.01.04 • Kitchen
22.11.03 • Barcelona
24.10.03 • Atlanta
14.09.03 • Invasion II
14.09.03 • A Day in London
25.08.03 • Simon's 20th
07.08.03 • Invasion
12.07.03 • Davros' 20th
07.06.03 • Malta
16.05.03 • Cocktail Party II
09.05.03 • School Night
22.04.03 • Vote Labour! Vote Anarchy!
20.04.03 • Easter Weekend
13.04.03 • Regent's Park
12.04.03 • Miriam's 22nd
08.04.03 • How to: S&M Snickerdoodles
28.03.03 • Blues Bros. at the Union
23.03.03 • Yellow Spring
22.03.03 • Anti-War Protest
21.03.03 • Clare's Cocktail Party
02.03.03 • Glasses and Mirrors
01.03.03 • How to: Pasta Bolognese
25.02.03 • Lucy on TV
07.02.03 • Music Department Ball
07.02.03 • Green Man Blogmeet
03.02.03 • How to: Beans on toast
26.01.03 • Tame Squirrels
08.01.03 • Snow in Guildford
06.01.03 • Blinds
05.01.03 • Sunset over the A3
01.01.03 • New Year 2002-03
/ 2002
/ 2001
/ Weblog
To make pasta bolognese you will need: small pack of mince, can of chopped tomatoes, an onion, two cloves of garlic, mushrooms, basil, oregano and mixed herbs. Wine optional...
1. Finely chop the garlic and onions, and slice the mushrooms.
Like so.
2. Heat a little oil in a large pan.
3. Brown the mince over the heat. Will be troublesome if frozen in centre...
4. Once the mince has browned, drain off excess fat (if you want!) and add the chopped ingredients
5. Add seasoning to taste.
6. And wine...
7. Next: tomatoes
8. And some tomato puree to thicken it all up.
9. Stir, then simmer for about 20 minutes.
10. About 10 minutes before the bolognese is due to be ready, pour some boiling water into a pan of pasta and place on the heat for about 10 minutes (or until the pasta will stick to a wall when flung at one from a fork), stirring occasionally.
11. Drain the pasta, and serve with bolognese on top.
12. Why not push the boat out and have some garlic bread too? (Bought from Co-op)
Comments... I got to point 10 and then had to rush out to buy some pasta. That wasn't much fun. posted by Pete on 04/03/03 @ 18:04 Even though the meal's called Pasta Bolognese...? My bad :) posted by Simon on 04/03/03 @ 19:15 oh man that looks good. posted by eric on 04/03/03 @ 23:24 I tried your recipe last night.. and it works!! How about some more. I have a few cook books, Delia etc, but having the photo's was a big help. Love the Stir effect on Pic 9...looking forward to the next instalment. Andy posted by Andrew on 05/03/03 @ 09:33 good job make SHOP in tokyo posted by mpm on 05/03/03 @ 09:33 I tried your recipe last night.. and it works!! How about some more. I have a few cook books, Delia etc, but having the photo's was a big help. Love the Stir effect on Pic 9...looking forward to the next instalment. Andy posted by Andrew on 05/03/03 @ 09:38 Tesco value garlic bread is better than the co-op equivalent. Here ends the lesson. posted by David on 06/03/03 @ 13:18 I find putting the water onto the pasta tends to make it stick together. Best to do it the other way around - get the water good and boiling on the hob, then put the pasta in. posted by Jez on 06/03/03 @ 13:56 That's pretty much mine, except I'd throw in some diced bacon with the mince. Also grate some cheddar or parmesan on at the end, and garnish with chopped parsley. posted by Paul on 07/03/03 @ 05:49 Also yummy if you throw a couple of cloves (not of garlic, just of the clove variety) into the mix to enhance the flavour. As per ancient Italian family recipe I'm meant never to revea... oh, pants. posted by Orbyn on 07/03/03 @ 11:08 Ehh in my day we never 'ad no chopped tomatoes. 'Ad to chop 'em ahselves! posted by Vicky on 10/03/03 @ 22:48 Great sequence. Well done. Sadly I cannot digest any carbs so I just have to lick my lips :-) I don't remember how I got here, but wonder if I might add my recipe for making yoghurt, also in photos.http://www.cheski.net posted by Joanna on 28/03/03 @ 14:43 Very nice. Even without the mince. You're a braver man than I for buying tins without ringpulls. Or maybe you're just right handed. Either way sir, I salute you. posted by anotherSimon on 11/04/03 @ 01:25 Your kitchen is suspiciously clean. I thought you were a student? posted by Joolz on 04/05/03 @ 22:03 What's urt? Someone wrote in allergis to CHO: advice: There is a fine, chewy RICE pasta at Trader Joe's. Judge the quality of a pasta by how long it takes to cook. posted by Harrison on 06/05/03 @ 04:11 What's urt? Someone wrote in allergis to CHO: advice: There is a fine, chewy RICE pasta at Trader Joe's. Judge the quality of a pasta by how long it takes to cook. posted by Harrison on 06/05/03 @ 04:11 |
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