[80/365] Conchiglioni Rigati Bolognese

Author: Ben Dodson Status: published Published: Jul 30,2009 license cc-by-nc tags: recipe, food, pasta, italian, tomatoes, mushrooms, butter, bowl, 365, project365, herbs, 2009YIP, bolognese, rigati, me:mood=very depressed, conchiglioni, 0   Share on Facebook Share on Twitter

It's been a rather crap day so decided I'd cook myself a nice dinner - I've put ingredients and cooking instructions below in case any of you feel like making a similar meal!

Ingredients

500g lean ground steak mince
One organic onion
One pack of organic button mushrooms
Two tins organic peeled plum tomatoes
Organic tomato puree
Mixed herbs
Garlic salt
Butter
500g of conchiglioni rigati pasta


Recipe

* Start by chopping up the onion and mushrooms into small pieces and frying in vegetable oil in a large pan on a medium heat hob.

* As the onion starts to brown, add the steak mince and mix together. You'll need to keep stirring every few minutes to make sure the mince doesn't stick to the pan. Add more oil if necessary.

* Once all of the mince is brown and cooked through thoroughly, pour the oil away. There may be a lot of fat as well if you didn't use lean steak mince.

* Add both tins of tomatoes and return the pan to the heat. Stir vigorously and add about 1/3rd of a jar of tomato puree (or half a tube).

* Whilst continuing to stir, add both herbs and garlic salt. The quantity will depend on your personal preference but I tend to add around 1tsp of garlic salt and 3tsp of herbs.
Reduce hob to a low heat and leave to simmer for around 45 minutes. Be sure to stir occasionally to make sure nothing is sticking to the pan.

* Around 15 minutes before you are ready to serve, bring a large pan of water to boil and add the pasta. As soon as the pasta is in, reduce the heat to medium and leave to cook for around 10-12 minutes. Again, make sure to stir to avoid sticking to the pan (you can also add a small drop of oil to the water).

* Once the pasta turns soft, pour away the water and rinse. You will also want to increase the heat on the bolognese sauce.

* Place a small amount of butter into the pan with the pasta and stir gently on a low heat.

* When you are ready to serve, place the pasta into a bowl with the sauce on top. Lightly sprinkle with black pepper and mixed herbs and serve with a glass of red wine (I'd recommend a Chianti or a Rioja).


So, as you see it's fairly easy to do and should make enough for several meals. You can freeze the sauce once cooked and then just reheat it in a microwave when you want it. You can also cook with a small penne pasta and then mix with the sauce after you've added butter for a slight variation.

Day 80 of 365

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