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Spaghetti Bolognese

jonah yahaya from Nigeria

Serves
2
Preparation
20 minutes
Cooks in
45 minutes
Country of origin
Italy

When I was about 8-9 we travelled to the capital to visit an Aunt who came back from a vacation in Italy. She prepared what I much later found out to be Spaghetti Bolognese. It was a memorable experience because I remember sitting in her kitchen and wondering how these ingredients could go together and form a dish I would enjoy. Coming from a 3rd world country, meat was something most people considered luxury, not to mention her use of wine in cooking which I thought was strange. I instantly fell in love with cooking realising the kind of almost magical experience that comes from trying out something new and interesting.
Few years back I contacted her and asked if se could teach me the exact recipe, of course she couldn’t remember at the time but after much explaining,she recalled. I paid her a visit and got the recipe from her and could have sworn it tasted just as I could remember.
My proposed restaurant draws recipes from across boarders but with much attention on healthy sustainable food. I modified this recipe taking out minced meat and replacing it with fish. Also because I realised fish goes really well with pasta. The resulting recipe was a hit and will be a top featured dish in my proposed restaurant. Hope it works with you as well

Ingredients

  • 2 tbspn olive oil
  • 1 stripe bacon
  • chopped onions
  • 2 cloves garlic
  • 2 carrots
  • 1 cup white wine
  • 1 cup minced fish
  • 400g canned chopped tomatoes
  • salt and pepper to taste
  • 250kg dried spaghetti
  • grated parmesan cheese

Method

  • heat oil in pan and fry bacon until golden brown
  • add onion and garlic and fry till soften.
  • add minced fish and fry for two minutes
  • pour in wine and cook till the sauce becomes slightly thicker
  • cook pasta in boiling water till al dante and serve in a plate
  • spoon a good laddle full over the pasta
  • add grates parmesan as desires

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