There were two choices for dinner this Saturday ..Spaghetti Bolognaise or Shepherds Pie?? Which one would he choose... after thinking about it for almost 2 seconds we had our answer :)
Now, I always used to make my spaghetti bolognaise with added chopped chicken livers as it used to give a lovely rich flavour to the sauce, I absolutely cannot get these for love nor money anymore - so sad, I tried everywhere. I'm sure that these are available if you live in a city but here in the valleys it's a big fat NOPE!
Ingredients
500g Lean minced Steak/Beef
2 Large Onions Finely Chopped
3 Sticks Celery Finely Chopped
4 Fat Cloves Garlic Finely Chopped
6 Slices Smoked Bacon ( streaky or back ) Finely Diced
1 Tube Tomato Paste
2 Bay Leaves
500g Mushrooms ( I used button and chestnut )
1 Tin Chopped Tomatoes
Splash Mushroom Ketchup
Splash Lea and Perrins Sauce
1 Teaspoon Dried Oregano
Olive oil
Salt and Pepper
Fresh Basil to Finish
Chop half the mushrooms and leave half ( the smaller ones ) whole.
Heat oil in a large flameproof pot ( with lid ) and gently cook onions, garlic and celery until softened but not brown. About 10 - 15 minutes.
Add bacon and minced steak and cook through until browned.
Add everything else and stir well.
Bring up to the boil, add lid and turn down the heat to very low - just bubbling.
Stir occasionally but leave to cook for about 3 hours - add a little bit of water if it becomes too dry.
Check consistency and add salt an pepper as needed, stir in chopped basil right at the end, and serve with lots of lovely fresh grated parmesan cheese.
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