28 Feb 2016

The better pasta

Pasta bolognese is something we make quite often, but normally it's our fast food. Minced beef & canned tomatoes and it's ready. This is the better, slower version.
It's still nothing more than chopped onions and garlic, seared minced beef, seasoning (salt & black pepper, beef stock cube) and tomato pulp, but it has simmered for two hours in a cast iron pot.
Well, I loved this, but the thing about living with a two-year-old is the immediate feedback. And apparently this time it wasn't good. See, no sauce.
If you'd like to take my word, and not the two-year-old's, for it, here's the very simple recipe for this very tasty bolognese.

700 g minced beef
1 medium sized onion
2 garlic gloves
2 tbsp extra virgin olive oil
1 tbsp butter 
1 can of tomato pulp
beef stock cube
salt, black pepper
1 tbsp chili seasoned olive oil, optional

Peel and chop onion and garlic. 
Heat your cast iron pot on the stove, add (both) olive oil(s) and butter and let butter melt. 
Add onion and garlic and sauté for a few minutes. Mix so they don't burn. 
Add minced beef and quickly sear it. Season with salt and black pepper.
Add the can of tomato pulp and half a tomato can of water. 
Throw in the beef stock cube and mix until it dissolves. 
Reduce heat to low, cover the pot with a lid and leave to simmer for 1,5 to 2 hours, stirring occassionally.