Beaumont School Food Technology Department
Recipe title: Spaghetti Bolognaise
serves 4
Please bring from home:
250g (approx) Minced Beef, Lamb, Turkey, Quorn, canned lentils or mixed vegetables
1 Onion
1 can Beans Kidney or baked beans
1 Can Chopped tomatoes
3 rashers Bacon (optional)
100g (approx) Vegetables (optional e.g. carrot, mushrooms, pepper)
1 Rounded tablespoon of flour*
1 Tablespoon oil*
1 Stock cube*
*
Method
1. Peel and chop the onions on a green board.
2. Place 1 tbsp oil in a large frying or saucepan.
3. Place the chopped onion and any raw bacon or hard vegetables (e.g. carrot) into the same pan. Use kitchen scissors or a sharp knife to cut up the bacon. Fry on a gentle heat (2 or 3) for 3-4 minutes, or until the onion is softened and the bacon slightly brown.
4. Into the same pan, add the meat. Fry for a further 5mins, or until it turns brown. ‘Chop up’ and stir the meat often to make sure that it brown evenly. (Beef mince will noticeably change colour, other meats will brown more slightly and lentil and vegetarian mince will not change colour but warm through).
5. Add the chopped tomatoes and seasoning.
6. Stir to mix all the ingredients. Add any soft vegetables (e.g. mushrooms). Cover and simmer for 15-20 mins, or until the sauce has reduced (become thicker) and the meat is 75 oc when checked with a temperature probe. If the sauce remains watery, simmer (reduce it) for a longer time. If it becomes very thick, add cold water from the tap to reconstitute the tomato sauce.
Reheat this dish at home in a microwave on a medium/high power setting. Heat for 1-2 minutes at a time, stirring frequently. Reheat in the oven (in a suitable, covered, container) for 20-35 mins on 200oc or gas 6. The dish needs to be piping hot before it is eaten.
