BOLOGNESE
This classic dinner is welcome at my table any day of the week. I particularly like this recipe as it's doable on a weeknight, and doesn't require standing over the stove for hours whilst it cooks!
INGREDIENTS
Serves 4
FOR THE SAUCE
Olive oil
500g beef mince
4 cloves garlic, finely chopped
x2 400g tins chopped tomatoes
180ml vegetable stock
2tbsp tomato puree
1 bay leaf
1tbsp dried oregano
1/4tsp chilli flakes
Salt and pepper, to taste
Handful of fresh basil leaves
Freshly grated parmesan cheese, to serve
FOR THE SPAGHETTI
300g dried spaghetti
METHOD
1
Heat some oil in a large pot.
2
Preheat some oil in a large saucepan over medium-high heat. Once hot, brown the outside of the meatballs. I recommend doing this in two batches to avoid overcrowding the pan, so have a plate handy to set them aside. Note they needn't be fully cooked at this stage.
3
Return all the meatballs to the pan, along with all the sauce ingredients. Give everything a good stir, bring to a boil, and simmer for 10 minutes.
4
Meanwhile, prepare the couscous. Pour the hot stock over the couscous (ensure the water you use is from a freshly boiled kettle). Cover with a plate, and leave to sit for 8 minutes. After 8 minutes, fluff up with a fork, then stir in the basil, mint and pomegranate seeds, crumble in the feta and finish with a drizzle of extra virgin olive oil to finish.
5
Plate up and serve!
Serving Suggestion
These meatballs also work fabulously with fresh bread for mopping up the sauce.
icheffedit Tip