Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

Student Simple Pasta Bolognese    HT  MC  60mins

Serves 1 twice    Hot   Pasta  Beef   Pork  Main course   Eggless  Dairy Free Italy  Europe

 

As the sauce takes a little while to cook, this recipe is enough for 2 servings of the sauce.  See below for ideas for serving the remaining portion for another meal.

 

Ingredients

75g/3oz Pasta e.g. Spaghetti, Tagliatelle, Linguine

2 tbsp Olive Oil

˝  Onion, finely chopped

1 Carrot, grated

1 Stick of Celery, finely chopped

1 Garlic Clove, crushed

225g/8oz Minced Beef

150ml/5fl.oz. Beef Stock

1 x 400g/14oz tin Chopped Tomatoes

Salt and Black Pepper

 

Instructions

 

1. Heat the oil in a large pan add the onion, carrot, celery and garlic and sauté gently until soft and transparent. Add the mince, raise the heat and cook until browned.

 

2. Stir in the stock,  salt, black pepper and chopped tomatoes. Cover and simmer gently for about 45 minutes, stirring occasionally.

 

3.  15 minutes before the end of the cooking time, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.

 

4. To serve - drain the pasta well and toss in half the sauce. Serve immediately.

 

 

Allow the remaining sauce to cool then either refrigerate or freeze until ready to use.

 

Variations:

  • Add a small tin of Kidney beans and ˝ a teaspoon of chilli powder when reheating.

  • Place in a small ovenproof dish, top with mashed potato and a sprinkling of cheese and bake for  20 minutes

  • Reheat thoroughly and serve with your favourite veggies

 

 

 

More Student Recipes   |  Student Cooking  |    Cooking  Fresh Vegetables  | 

What's in Season 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

 Follow us 

Share 

Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Pasta, Grains, Pulses, Rice  Main Course Recipes 

Quick Pasta Main Courses: Recipes4us

Vegetarian Recipes  

Types of Dried Beans, description, recipes  

 Sign up for Free E-Mailings

For lots of great kitchen equipment

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk