Description:
This sauce can be served with different types of pasta but preferably wide pasta such as tagliatelle or fetucinne and shell type of pasta. The purpose is to scoop the sauce with the pasta :D This sauce is also nice as pizza topping and an ingredient for lasagna.

The other variation of this sauce is to add red wine when you cook the meat. Cook until the wine is evaporated then add the tomato sauce. You can also add a touch of cream in the sauce and tadaaaa... you'll get creamy bolognese sauce.

If you are adventurous, you can try this for me. Make tomato soup from this sauce by thinning the sauce with some beef stock and add carrot and beans. I've never tried this though ;-)

And... this is my entry for MFM #14 which is hosted by Esti. Hope you enjoy it, too :D

Ingredients:
500 g beef mince, lean
500 g pork butt mince
1 Tbs olive oil, extra virgin, Carapelli

1.5 kg basic tomato sauce
1 bay leaf, fresh
1 tsp oregano, dried flakes
black pepper, freshly ground

1 carrot, grated, optional
1 celery, chopped into small cubes, optional


Directions:
1. Heat olive oil in a big pot and saute the meat. Break the meat into small pieces with wooden spoon. Cook until meat change colour.
2. Add tomato sauce and other spices.
3. Simmer for 15 minutes. Cover with the lid.

I bought some frozen chorizo sausages a few weeks ago from the Empenada shop nearby my house. When I saw some customers buying the sausages, I thought hmmm those will be nice with some pasta and tomato sauce. The taste of the sausages should be (well I hope) quite authentic since the owner of the shop is from somewhere in South America or from Spain. I only know that they speak in Spanish to some of their customers and they specialize in South American or Spanish influence type of foods.Btw, their empenada and the sweets with caramel are also nice.

The sausages are handy to make a quick delicious dish either for lunch or dinner. Just need to be defrosted in the microwave and straight to the pan. The final dish was so tasty and did not need fuzzy seasoning since the sausages have provided all the flavours to the pasta.

Here is the recipe.

Ingredients:

300 g penne, cooked

3 pcs chorizo sausages (about 400 g), skinned and shred the meat

1 onion, chopped coarsely

2 tomato, chopped coarsely

1/4 cup tomato sauce for pasta

1/2 cup pasta water

some freshly ground black pepper

Grana padano

 

Methods:

1. Saute chorizo in a pan

2. When the meat is cooked, add onion and saute until transparent

3. Add tomato, tomato sauce and pasta. Stir and cook for a couple of minutes

4. Add pasta water and cook until sauce thickened

5. Serve with grana padano and freshly ground black pepper

Not for everyday meals but it's really comforting for a lazy day!

Ingredients:

200 g Spaghetti (no.8)

3 pcs Bacon , cut into strips

2 sage leaves, chifonade/julliane

3 cloves garlic, finely minced

100 mL Light cream

1/4 cup Grana Padano, grated

1 egg

Lime zest from 1/2 of lime

fresh ground black pepper

2 tbs vegetable oil

Method:

1. Boil pasta till al dente

2. Meanwhile, saute bacon in vegetable oil until slightly turned brownish on medium heat. Add sage and garlic. Saute for another 1-2 minutes. Put aside

3. Mix cream, Grana Padano, egg, lime zest and black pepper until combined.

4. Drain pasta when cooked. Put the pasta back to the pan and add bacon and cream mixture. Mix till combine

5. Serve with extra Grana Padano and black pepper.