Easy Bolognese Recipe | Jamie Oliver
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Spaghetti Meatballs #shorts
Bang for your buck
Episode 1
Spaghetti & Meatballs.
Serves 4
Ingredients-
- 250g Beef mince
- 250g Pork mince
- 3 thick slices of old bread
- 250g Milk
- Salt (to taste)
- Cracked Black Pepper (to taste)
- 1 tsp Dried Oregano
- 1 tsp Garlic Powder
- 30g Olive oil
- 2 Garlic cloves (finely sliced)
- 400g cherry tomoatoes
- 30g Tomato puree
- A few sprigs of fresh Basil
- Parmesan (for shaving on top)
- 400g dried Spaghetti.
Method:
- Cut your bread into small cubes before placing in a large mixing bowl with milk, garlic powder & dried oregano. Soak for 20 minutes then squidge together with your hand until you reach a wet paste.
- Add beef & pork mince to the paste and squidge together with salt and pepper until fully combined.
- Scoop out half a handful at a time, roll into meatballs and place on a tray.
- In a large frying pan, on a medium heat, fry your meatballs until browned then set aside to rest.
- In the same pan (keeping all the flavourful oils), fry off your finely sliced garlic before adding tomato paste. Fry for a further 2 mins stirring occasionally, then add your cherry tomatoes and a good pinch of salt & pepper. Once they start to blister, lower the heat and place a lid on the pan. Leave to cook down until the tomatoes have broken down to a sauce then add you meatballs back in and simmer gently with a lid on for 30 mins.
- Place a pan of salted water on a boil before adding your pasta. Leave to boil until just under cooked then drain.
- Pour your pasta into the sauce pan to finish the cooking. Toss and stir with the sauce until it has thickened to a glossy coating. Use a little pasta water to help.
- Turn your tomato pasta on to the plate, top with your meatballs and the last of the sauce.
- Spinkle over cracked black pepper & salt, shave on some parmesan and crown with a drizzle of extra virgin olive oil and torn fresh basil… Enjoy!
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Slow Cooked BBQ Spaghetti
Best BBQ Spaghetti, in this episode of iCook,uCook we explore how to make use of the wonderful leftovers from making crockpot country style ribs. I give you BBQ spaghetti, BBQ sauce is infused with rich flavors from the slow cooked stake, with ingredients such as onions, garlic, scotch bonnet pepper, cracked chili pepper, brown sugar, and last but not least Guinness makes BBQ Spaghetti a slow seduction of food porn.
Spare Rib Spaghetti
LaCombe’s Spare Rib Spaghetti
Serves 6 to 8
1 tablespoon vegetable oil
2 cups chopped onion
1 (28-ounce) can crushed tomatoes in puree
1 ¾ cups beef broth
1 (6-ounce) can tomato paste
1 tablespoon minced garlic
½ cup loosely packed parsley leaves, chopped
1 tablespoon Italian seasoning
2¼ teaspoons dried oregano
2¼ teaspoons dried basil
2 teaspoons salt
¼ teaspoon pepper
1 ½-2 pounds country style ribs
12 ounces spaghetti
Heat the oil in a large saucepan over medium-high heat until shimmering. Add the onion and cook until translucent and soft, 6 to 8 minutes.
Add the crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper. Cover and bring to a boil, then turn down the heat to a simmer.
Preheat the broiler. Line a baking sheet with foil. Place the ribs on the foil, spaced at least 2 inches apart. Broil for 15 minutes, flipping the ribs halfway through.
Using tongs, transfer the ribs to the tomato sauce; discard the fat and juices. Simmer the ribs in the sauce for 1-1 ½ hours, stirring occasionally, until the sauce is thick and the meat is tender and falling apart.
Cook the spaghetti according to package directions. Drain and place in a large serving bowl.
Remove the pan from the heat. Remove ribs to a cutting board and shred the meat with two forks. Discard the bones and return the meat to pot. Ladle generously over the spaghetti, reserving some to serve on the side.
To make this in a slow cooker:
Eliminate the oil and reduce the beef broth to ¾ cup. Add the onions, crushed tomatoes, beef broth, tomato paste, garlic, parsley, Italian seasoning, oregano, basil, salt, and pepper to the slow cooker. Broil the spareribs as directed above and add them to the slow cooker. Cook for 8 hours on low or 4 hours on high. Uncover the slow cooker and remove the ribs. Proceed with the recipe as above.
How to Make Chunky Marinara Sauce & How to Cool Sauces, Soups and Stews | Cooking With Carolyn
How to Make Chunky Marinara Sauce Recipe and How to Cool Sauces, Soups and Stews
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