Buongiorno, if you have landed here, I am sure you like Italian Food and meat a lot. This recipe pairs excellent with Red Wine and has those typical flavors which are needed to make the Bolognese sauce well. About Bolognese Originated from the Italian City of Bologna, this sauce is minced-meat based sauce. This sauce goes very well with Lasagna as well. You can layer the minced meat in between fresh sheets of Pasta and Cheese before baking it in the oven. Traditionally, made with minced beef, this recipe uses minced lamb instead, but the flavors don't get affected. About the TomatoesWe are looking for deep red San Marzano tomatoes, giving this sweet rich flavor. So where I live, I use canned tomatoes. It's completely acceptable to use Canned Tomatoes, there's no need to add additional tomato purée or paste to it as well. I get mine from Amazon, it's called the Dolce Vita Pomodoro Pelati Tomatoes and here's the link to it. https://www.amazon.in/gp/product/B079VVGTSF/ref=ppx_yo_dt_b_asin_title_o06_s00?ie=UTF8&psc=1Fresh Pasta or Store BoughtBoth pastas work great with this recipe. If using Fresh Pasta, you only need to cook it for 2-3 minutes as compared to the 10 minutes cooking time of a Store Bought Pasta. Why Pasta Water?The salty pasta water has starch left from boiling the pasta, which really helps in adding flavor to the sauce. Not only does it add flavor, it also glues your choice of pasta with the sauce leaving a glaze. Never throw out your pasta water, always leave a ¼ cup to 1 cup out, depending upon the quantity of the pasta you are making.QuantityThis recipe will churn out Pasta, which will be good for 2-3 people. You can multiply the recipe by two, if cooking for a larger gathering. Let's get to it
- Big Vessel
- Sauce pan
- 200 gms Minced Lamb
- 10 gms Crushed Garlic (2tbsp)
- 50 gms Onions chopped (approx. 1 medium onions)
- 10 Carrots chopped (approx. 2 tsp)
- 10 gms Celery chopped (approx. 2 tsp)
- 10 ml Red wine (approx. 1 tsp)
- 250 gms Canned Pelati Tomatoes/ Raw tomatoes (blanched and peeled)
- 5 gms Chili flakes or Fresh bird eye chili (approx. 1 tsp)
- 5 gms Oregano (approx. 1 tsp)
- 2-3 Basil, leaves only (plucked)
- 35 Olive oil (approx. 2.5 tbsp)
- Salt to taste
- Crushed Black Pepper to taste.
- Take a Big Vessel or Sauce Pan and fill it with Hot Water and put it on High Heat. After a few minutes, let it come to a boil and a tablespoon of Salt and Olive Oil. Once the water is boiling, add your choice of Pasta (Spaghetti, pictured above)and let it cook for around 7-10 minutes or until al-dente. Al Dente? Is when your Pasta is to-the-tooth. It’s both firm and chewy. Take out a piece using a fork and try it! When your Spaghetti is cooked, do not drain the water completely. Save a cup!
- In a pan heat oil. Sauté the garlic + onions + carrots + celery + chili flakes and oregano. Add salt and pepper as well, here.
- Deglaze the pan with red wine. Add the lamb mince and cook for about 5 minutes on medium heat.
- Add the Pelati / blanched tomatoes next and cook for 25 minutes on low heat. At this point, let the lamb cook slowly, just simmering in the middle. You can add Basil Leaves and an Extra Clove of garlic here to the taste, leaving it covered.
- It's Taste Check Time! Adjust the seasonings according to your taste. Add in the Pasta Water about a 1/4 cup and then the Pasta. Mix well and do a final taste check before serving HOT!
The only thing left to do now, is to eat and finish off the remaining red wine (if you are above the legal age). Goes great with Fresh Italian Breads, here are some recipes which you can check out.
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