This pasta bolognese is one of the most frequent dish I've prepare when I'm too busy and clueless on what to cook on that particular day :D It is a very versatile recipe which you can substitute with minced beef, chicken or pork. In this recipe I used minced pork as my hubby does not fancy beef at all. My kids don't like celery, but in this bolognese sauce I've added lots of chopped celery which they did not even notice it hehehe....a great way to trick them into eating more variety of greens! ^0^
Recipe ref : Good Food Magazine June 2011
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 celery stick, chopped
- 1 medium carrot, diced
- 1 red chilli, finely chopped
- 500gm lean beef mince (I've substitute it with minced pork)
- 2 tbsp Worcestershire sauce
- 120ml red wine
- 400gm can chopped tomatoes
- 1 cup stock
- 500gm penne or choice of your pasta
- grated cheddar for garnishing
- Heat oil in pan. Add onion, garlic, celery and chilli. Saute gently for 10 mins until soft.
- Increase stove fire, add mince and cook till meat turned white. Add Worcestershire, red wine stock and tomatoes. Reduce heat, cover and simmer for 1 hour or more. (I simmer for 2 hours)
- Bring a pot of water to boil. Add salt and cook the pasta till al dente.
- Drain away water and toss the pasta into the meat sauce. Dish up and serve with grated cheese.
This post is linked to the event, Little Thumbs up organised by Zoe from Bake for Happy Kids and my little favourite DIY , hosted by Annie from My Bare Cupboard with January 2015 theme - Noodles and Pasta..