SPAGHETTI BOLOGNESE cooking once for two meals.
Doubling up with one for now and a spare is a great strategy for food management. Spaghetti is a classic stable….we are cooking to find the best recipe.
Equal mix of minced pork and minced beef; tin of tomato pieces; two onions chopped (there are schools of thoughts as how to do that chopped); seasoning; Tabasco; Oregano chopped; small grated carrot; olive oil.
We’re cooking the chopped onions in warmed olive oil in a large Creuset pan. When translucent move to the side. Add more oil and up the heat adding the meat mix. The meat should brown nicely while breaking up a little.
We’re adding the onions; the tin of tomato pieces plus the same tin filled with water; salt&pepper and drops of Tabasco.and grated carrot, mixing thoroughly, turning the heat down and cooking slowly for 1-2 hours lid on. If the mix looks a little dry add red wine or more water!
Serve with No. 3 cooked spaghetti and grated Parmesan. Parmesan can be grated in advance..and keep in a container in the deep freeze..scrape off when and as you need.
Who can help us with the best Parmesan Reggiano?