Saturday, June 28, 2008

Ho Hum Spaghetti Bolognese


Almost every home cook I know has a few fall back dishes that they make when they just can't be bothered to pull out all the bells and whistles, but want the meal to be reliably good. It's these tried and true standards that they return to time and again, when the latest culinary explorations have grown tired and the grocery bills become burdensome.
So here's my true confession: lately I've been feeling less than inspired and under-excited about my time in the kitchen. Tomorrow I'm going to the City to visit the Fancy Food Show, which I'm hoping will recharge me. I need some inspiration- and fast, because while an old standard like spaghetti bolognese is a good crowd pleaser, it's not a fun or "sexy" recipe. It's solid and reliable, like your highschool lab partner was. Not daring and thrilling (a super spicy curry perhaps?), like the moody musician you drooled over.

Spaghetti Bolognese
Heat 1-2 tbsp. veg. oil in skillet add 3 minced garlic cloves, saute until light golden color. Brown 1 lb. ground beef in skillet and then add sliced mushrooms (or not -if you don't dig mushrooms), Empty 2 14 oz. cans of fire roasted diced tomatoes, 2 tbsp. tomato paste, and 1 tsp. oregano. Simmer, covered, on low for 25-30 mins. Boil up pasta of choice. Add to Bolognese sauce.

2 comments:

The Little Kahuna said...

I've got some old standbys too. They might be boring but they always taste great!

Shelly said...

Sounds super easy and delicous! I found your blog via the foodie blog roll today.