Unfortunately tonight's dinner wasn't quick, but it was easy so I'm still submitting it to Ruth's Presto Pasta Night over at Once Upon A Feast. Last week there was some great submissions so I'm looking forward to tomorrow to see what everyone has come up with.
What did I choose this week? Well, I decided to hit my cookbooks and picked up Jamie Oliver's Happy Days with the Naked Chef. It's not a cookbook I've used often, but usually I can count on decent recipes. Tonight was "Kinda Spaghetti Bolognaise" and except for the sauce being a little drier than I expected it to be (I just added a little more wine at the end), it's a keeper. Just be warned it needs to cook in the oven for an hour and a half -- I didn't realize this until this afternoon (good thing I checked it before I had to go to soccer).
Kinda Spaghetti Bolognaise
(courtesy of Jamie Oliver)
- 10 slices of pancetta or smoked streaky bacon rashers, sliced
- 1 handful rosemary, leaves picked and roughly chopped
- olive oil
- 1 large onion, finely chopped
- 3 cloves of garlic, finely chopped
- 1 pound chuck steak, minced, or best minced beef
- 1 wineglass of red wine
- 1 level teaspoon dried oregano
- 14 ounce tin of tomatoes
- 7 ounce tube of tomato puree or 1 small jar sun-dried tomatoes, finely chopped
- sea salt and freshly ground black pepper
- 1 pound dried spaghetti
- 1 handful of fresh basil
- 2 handfuls of grated Parmesan or strong Cheddar cheese
Preheat the oven to 350. In a large hot pan that can go in the oven, fry the pancetta and rosemary in a little olive oil until lightly golden. Then add the onion and garlic and fry for a further 3 minutes, until softened, before adding the minced beef. Stir and continue frying for 2 to 3 minutes before adding the wine. Reduce slightly, then add the oregano, all the tomatoes, and the tomato puree. Season well to taste, bring to the boil, cover with greaseproof paper or a lid, and place in the preheated oven for an hour and a half. Towards the end of the cooking time, put your spaghetti into a large pot of fast-boiling salted water until al dente (check the packet for cooking time). When it's cooked, drain it in a colander.
Just before serving, add some ripped-up fresh basil to the sauce. Serve with your spaghetti and some grated Parmesan or strong Cheddar. A green salad is also nice with this.