After a nice tour to African nation Morocco with the Maakouda (Potato Fritters) recipes we learnt last week, today we are moving out of Africa to Europe – Italy precisely – to learn how to make Spaghetti Bolognese.
Bolognese sauce (Ragù alla bolognese in Italia) is one of the most characteristic condiments of the Italian cuisine, and it’s main ingredients are grounded/ minced beef and tomato. But for the sake of Africans, Nigerians especially, who may puke just at the sight of tomato sauce, people now add scotch bonnet pepper to at least, give the sauce some spice.Spaghetti Bolognese starts with spaghetti which contains calories, protein, carbohydrate and fiber, all of which are needed in the body in the right quantities. One would have worried about the calories and fats but the combo of the Bolognese sauce brings in vegetables which are low in calories, naturally fat-free and contain vitamins, minerals, fiber and antioxidants that protect the body from diseases. Tomatoes are a good source of potassium, iron, magnesium, vitamin C, vitamin E and B vitamins. They also contain lycopene, an antioxidant that may protect against prostate, lung and stomach cancers. Having said this, as necessary for good health, eating foods in the right proportion is a virtue that must be cultivated, and same applies to the Spaghetti Bolognese.Ingredients For Spaghetti Bolognese: Spaghetti, Olive oil, Onions, Garlic, Minced meat, Tomatoes, Bay leaves, Tomato puree, Seasoning cubes, Scotch bonnet pepper, Black pepper, Streaky bacon, Celery, Parsley and Salt
How To Make
For the sauce firstly dice the garlic, celery sticks, parsley, onions, bacon and 1 scotch bonnet pepper (optional) finely and set aside. Put some olive oil in your saucepan/cooking pot over medium heated, add in the chopped ingredients to fry for about 8 mins or until the vegetables are soft. Remember to keep stirring so they do not burn. Turn the heat up and add in the minced meat to cook for about 8 mins and keep stirring until meat is no longer pink.
Add the plum tomatoes, bay leaves, oregano and sliced scotch bonnet, and stir. Use the spoon to break down the tomatoes in case its forming a paste in the pot. Add in the seasoning cubes, black pepper and salt, and keep stirring. Cover sauce pan and leave sauce to simmer for about 45 mins or until sauce is well thickened. Keep checking and stirring the sauce occasionally. Read also: Moroccan Potato Fritters Maakouda Is Our Delight For The Weekend
While the sauce cooks, boil your spaghetti for about 15 mins or until done. Drain the spaghetti, add into the sauce pan and stir. Alternatively, you in can just put the sauce on the spaghetti when you serve. Your spaghetti bolognese is just ready as you want it. Serve hot with sliced scotch bonnet pepper.