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Tuesday, October 20, 2015

Wren Family Favourites | Mum's Bolognese

When Wren Kitchens approached me and asked if I wanted to get involved with their #WrenFamilyFavourites campaign, I leapt at the opportunity! I absolutely love cooking (when I'm not too tired after work) and love experimenting with flavours, new recipes and ways of cooking. 
Time after time I keep coming back to the same old recipes. There's something so comforting in eating meals from your childhood. There must be science in there somewhere; how a taste or a smell can trigger memories from your childhood. For me, this meal was a staple on the family menu for years and years, slowly being adapted and improved upon each time. Essentially making it out of what ever we had in the kitchen! I remember making this for my parents when they were too tired after work, and now, the very same meal comforts me and helps me relax after my own exhausting day at work.
My #WrenFamilyFavourite has to be my mum's Spaghetti Bolognese.
Using ingredients you find at the back of the cupboard, the forgotten shelf in the fridge and the lonely vegetables that weren't used for the Sunday roast. To be in fitting with the constant adaption and improvement on the recipe, I have cooked it with Linguine, as for some weird unknown reason my fiancé doesn't like spaghetti.. weird I know! He says its the texture?! You can really use any type of pasta for this!
Here's how to make it for yourself! This should serve 2-3.

500g 5-12% Fat Lean Beef Mince
1 Onion, diced
2 Cloves of Garlic, crushed
150g Pasta 
4 Rashers of Bacon, fat trimmed, chopped (optional)
2 Tins Chopped Tomatoes
2 Carrots, peeled and chopped
50g Parmesan Cheese, grated
1 tbsp Tomato Puree
1 Beef Stock Cube,
Glass of Red Wine
1/2 tsp Rosemary 
1 tsp Basil
1 tsp Oregano
1-2 Bay Leaves
1 cal Coconut Oil Spray
Salt & Black Pepper

Get a large, deep saucepan and add 2-3 sprays of Coconut Oil and place on medium heat.
Add the diced onion and fry until browned (option- add bacon).
Reduce heat and add the mince, cook until brown and drain off any excess fat.
Add the carrots and garlic, stirring for 2 minutes.
Add the herbs and stock cube and continue to cook for 5 minutes, still stirring occasionally.
When carrots have softened, add the chopped tomatoes, puree and black pepper. Add Chilli if you like it spicy!
(this is where we tend to get creative - we've added ketchup, barbecue sauce and HP sauce to the mix before, and it tasted great!)
Add the wine and bring to the boil.
(If you have lots of time on your hands, take this down to a simmer and cover for an hour or so. The longer it simmers, the better it will taste!)
Bring a medium pan filled with water to the boil, adding a pinch of salt and 1 tsp of oil.
Once boiled, add the pasta, boil for a few minutes, then reduce heat to simmer.
Reduce the Bolognese to a simmer and cover for 10-15 minutes while the pasta cooks.
When the pasta is cooked through, take off the heat and drain.
Serve up the pasta and top with the bolognese.
Add the grated cheese and season with salt and pepper to taste.

Have a look at the other #WrenFamilyFavourites blogger recipes!
What's your favourite family recipe? Let us know in the comments!
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