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Bolognese Spaghetti With Garlic Bread 


198 grams Spaghetti pasta
1 lb. Ground beef, very lean
1 1/2 cup Pasta Sauce
1 1/2 tbsp. Tomato Puree
1 large Onion, chopped roughly
2 cloves Fresh garlic, minced
2 tbsp. Virgin olive oil, for frying
1/2 tsp. Brown sugar, optional
1/4 tsp. Fresh or dried Parsley and Oregano Herbs
some Fresh grind salt and pepper to taste
For the Garlic Bread:
1 whole Fresh Baguette Bread
2 tbsp. Fresh Parsley, chopped finely
2 tbsp. Fresh Garlic, chopped finely
4 oz. Unsalted Butter or Margarine

Spaghetti with the Sauce:

In medium saucepan, sprinkle some salt or oil, and boil the pasta for at least 10 minutes or until it cook.

While boiling, in a separate skillet, pour the olive oil to sauté the garlic and onion until translucent.

Combine and add the ground beef and stir to cook until brown for 5 minutes.

Add and stir in tomato puree, herbs, some salt and pepper, and brown sugar, let it simmer for 2 minutes.

Add the pasta sauce, stir in and let them cook to incorporate to the mixture and cook for 5 minutes.

Ready to spoon or scoop to the cook pasta and serve.

Garlic Bread:

Preheat the oven to 325 F temperature.

Mash and mix well the butter evenly with all the chopped ingredients.

Slice the bread (don't slice through) in 1 inch thick crosswise, and fill every hole with the mix butter ingredients.

Wrap in with foil wrap, seal both ends and bake in the oven for 20-25 minutes.

Serve the pasta and fresh garlic bread, immediately.

Serve 4 people

Cooking time: 25-30 minutes

Preparation time: 15 minutes

Simple tips and variations:

When preparing this recipe, I always do my garlic bread ahead of time, I normally do quite a few of them and wrap in foil individually and stack in the freezer.

If you prepare this the same day you will cook and eat them, start working the garlic bread first, while you're cooking in the oven, you can work and cook the pasta.

I always spoon and scoop my pasta sauce over as I serve them, although you can also mix them in the sauce before serving.





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Last modified: May 26, 2003