Sunday, June 6, 2010

Bolognaise sauce with pasta

I’m sure you all have tasted a kind of bolognaise sauce in your life, whether it be the original-pure one or the edited one. I’m putting here the one that have been passed down to me by my mother.
1) Tomato puree
2) Onion; diced
3) Garlic; chopped (on your preference)
4) Mushroom; sliced (preferred: button mushroom)
5) Mince meat
6) Celery; diced (on your preference)
7) Dried oregano seasoning
8) Dried thyme seasoning
9) Salt
10) A little olive oil for the sauté
11) Cheese; mozzarella, parmesan, or any kind you like

1) Sauté onion and garlic with olive oil until it become transparent and gives away a nice aroma
2) Put in the tomato puree and cooked it until the bright red color of the puree turns to dark red. Adds some water if the sauce is threatening you to burn. Don’t throw away the tomato puree can just yet; add some warm water into the can and clean away the tomato that sticks to the can’s wall. Ensure you don’t waste anything out.
3) Put in the meat and cook until it becomes crumbly.
4) Put in the celery and cook for a while before adding the mushroom.
5) Add the tomato-water from the can. Stir until boiling
6) Add the oregano and the thyme to gives the aroma to the sauce.
7) Add salt according to your preference.
8) The cheese are use to thicken the sauce. You may omit it if you want.

The sauce can be taken with multiple types of pasta. One as most of you knows: spaghetti.
It is nice to be eaten hot at about 70 oC or warm… there are some who like to eat it cold… but that population of people is very small.

Bye for now. Good luck in trying

Versi Bahasa Malaysia


1 tin Tomato puree
1 1/2 biji bawang besar
serbuk daun oregano dan thyme
cendawan butang, dipotong 4
daging kisar
cellery (ikut kesukaan)

minyak untuk menumis
sedikit keju (pilihan)


tumis bawang hingga wangi.
masukkan tomato puree. tumis hingga naik minyak
masukkan daging kisar. kacau hingga masak
masukkan cellery dan diikuti dengan cendawan apabila cellery sudah sedikit lembut
masukkan serbuk oregano dan serbuk thyme (dalam sesudu setiap satu)
tambahkan garam secukup rasa
tambahkan keju untuk rasa lebih lemak dan berkrim

boleh dinikmati dengan pelbagai jenis pasta, boleh juga digunakan sebagai asas untuk lasagna.
boleh dinikmati panas atau sejuk (populasi yg kecil)
selamat menikmati...

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