|
|
Post by youthofoz on Sept 14, 2012 5:24:10 GMT -5
Spag Bol e casa de Campion You will need - 500g minced beef
- two onions
- one rash of bacon
- a tin of four-bean mix
- a tin of champignons, pieces and stems (or fresh mushrooms as appropriate)
- a capsicum
- a carrot
- one jar of tomato paste
- a bottle of tomato sauce
- a bag of self-raising flour
- a bottle of low-fat vegetable oil
- a packet of fettucine
- Parmesan cheese
- ordinary cheese
|
|
|
|
Post by youthofoz on Sept 14, 2012 5:25:40 GMT -5
Slice the onion into small strips.
Slice the bacon similarly.
Place both in saucepan and fry in vegetable until they start to crisp.
Add bean mix and juice.
Drain mushrooms and add them.
Stir for nine minutes on high heat.
|
|
|
|
Post by youthofoz on Sept 14, 2012 5:27:34 GMT -5
Add the mince, stirring and breaking it up until meat has a brown, crumbly texture.
Season with tarragon leaves and suitable mixed herbs.
Add minced garlic.
Stir in some hot chilli sauce.
Stir for five minutes until excess liquid has evaporated.
|
|
|
|
Post by youthofoz on Sept 14, 2012 5:29:21 GMT -5
Add whole jar of tomato paste and mix through rapidly, taking care not to burn.
Rinse out jar and add tomato-water to mixture. Stir.
Add a drizzle of tomato sauce.
If too liquid, add two tablespoons of flour and mix through to thicken the sauce.
Add carrot and capsicum to help absorb the moisture.
|
|
|
|
Post by youthofoz on Sept 14, 2012 5:30:42 GMT -5
Break up fettucine into desired length, place in pot.
Add a drizzle of vegetable oil.
Add boiling water.
Add salt.
Stir over high heat for approximately twenty minutes.
When desired consistency, drain and set aside.
|
|
|
|
Post by youthofoz on Sept 14, 2012 5:32:20 GMT -5
Grate cheese and mix with parmesan.
Serve plates of hot pasta, add meat sauce, and cheese.
Sprinkle with cheese.
Eat with chopsticks.
Recommended wine - a cheeky red, ideally cabernet savingaun.
|
|
