One of my go-to recipes is spaghetti bolognese. It’s simple to make, hearty and chock full of goodness. It’s one of Aidan’s favourite dish – he never fails to finish his portion off. And to top it off? I can add loads and loads of veggies into the dish and he is none the wiser.

(Yes, we are in the “no veggies” phase now. RARRR.)

Of all the spag bol recipes that I have tried, the one by Mark Bitman is my favourite. Preparation is easy, it requires minimal attention AND it tastes awesome to boot. I love to whip up a HUGE batch to freeze for days when I have very little time in between classes to take my lunch. And this is definitely one of the dishes that tastes so good as a leftover.

Because I am all about the sharing, here’s the recipe that I adapted from Mark Bitman.

Meat sauce, Bolognese style

Ingredients
2 Tbs. extra virgin olive oil
1 onion, minced
2 small carrots, peeled and minced
3 celery stalk, minced
3 slices chopped bacon
500g minced beef
1/4 cup dry white wine
2 can of tomatoes
280ml chicken or beef stock
Salt and freshly ground pepper to taste
1 cup milk
1/4 cup freshly grated Parmesan cheese

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Method
Put the olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery and bacon and sautee until veggies are soft, about 10 minutes.

Add the ground meat, stirring and breaking up any clumps, cooking until all traces of red are gone, about 5 minutes. Add the wine, raise the heat a little and cook, stirring occasionally, until most of the liquid is evaporated, about 5 minutes.

Dump the canned tomatoes to the meat and then add the stock. Bring the heat to low and cook at a slow simmer, stirring occassionally and break up any big pieces of meat or tomatoes as you go.

After an hour or so*, add salt and pepper. Stir well and simmer for another hour, or until much of the liquid is evaporated. The sauce should be pretty thick by now (this is also the point where you may freeze the sauce).

Add in the milk cook for another 15 to 30 minutes, stirring occasionally. Taste and adjust the seasoning to your liking. Serve immediately with any cooked pasta (angel hair for the adults and animal pasta for the kid) with grated Parmesan on top.

*This is where you go out and put something on the telly while you wait. It was a rerun of Asia’s Next Top Models the other day. Mmm. Not a good idea watching glamazonian girls strut their stuff on the screen while a pot of pasta is bubbling away on the stove, eh. I must have eaten an extra serving of the pasta that evening.

This post was written in collaboration with Zalora.

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