Bolognese Pinky Style for the Gourmet Garden Blog off / Cook off - the little lioness
Bolognese Pinky Style for the Gourmet Garden Blog off / Cook off
I received a cooler bag with herb tubes from Gourmet Garden to be able to participate in the Blog Off challenge. Below is my sketti bolognese, with the Gourmet Garden herbs in action. A step by step breakdown of cooking with Pinky.
Step One: Tie Back hair and PUT ON CAT EARS. Because I’m always more awesome when I’m a cat. Ears are, of course, from shanalogic.com, but they’re not stocked at the moment :(
Step Two: Figure out what I’m going to put in it.
What? You’d think I’d know before this in case I needed to pick a certain something up at the shops? Not this kitty. Yup, got the mince, tomatoes and veges when I was at the shops. The rest is left to the pantry gods.
700g-1kg of mince. I have Beef 5 star here from Coles. I usually use Roo mince, but I couldn’t see it that day, plus Rish’s mum has an aversion to ‘roo meat…
2 tins diced tomatoes.
1 tin or tub of tomato paste.
Red wine of your choice.
A few squirts of Garlic.
A few squirts Basil.
A squirt of Thyme.
A smattering of Oregano.
A pinch of Salt.
Pasta, to serve with it. I love San Remo’s gluten free range. It holds together well. Their usual pasta is here for the boys who like their meals full of gluten :p
Okay, step one, dice the onion while a generous splash of olive oil heats in a large pan.
Brown it up a little, then add the mince.
Break up the mince as much as you can with the spatula. When it starts browning add the tomato sauce and paste.
Realise you need a can opener and search for it in the DRAWER OF DOOM.
Find it, safely. Add the tomato and fold it through. (You can ‘fold’ on the stovetop, right?)
Try not to trip over the dog at your feet while you fetch the herbs. He’d like that. You’d probably get mince everywhere and he’s eat all the mince. And be happy. But sick. But most importantly all those hours hanging around in the kitchen will have paid off!
Squirt in the desired amount of garlic, thyme, basil. Shake oregana and salt in. Add anything else you like, like chili, or rosemary, at this stage.
Chop the mushrooms and carrot roughly and throw in with a glass of wine.
Let this simmer for at least 20 mins, but an hour is better, just add more water and/or wine as the moisture boils away.
Serve with your pasta of choice and parmesan cheese, and a Greek salad. mmmmm. Enjoy that you have leftovers for days!