Bolognese sauce

Bolognese sauce

bolognese sauce

This is classic Italian from a well known Italian restaurant that a friend of mine worked at. We have made it many, many times and is Matt’s favorite. It may seem unconventional but believe me it’s worth it.

What you need

2 tablespoons butter
2 tablespoons olive oil
1 smallish onion grated (do it it’s worth it)
1 carrot finely grated
1 stalk celery finely grated
500-600g lean beef mince
250ml white wine
250ml milk
Pinch nutmeg
1 tin chopped peeled tomatoes blended smooth

The process

In a heavy pan on a medium heat add the butter and oil, then add the onion, carrot, and celery and cook until they are soft. You dont want them to brown.

Add the mince and break it up with a wooden spoon, add salt and pepper to taste.

Cook for a few minutes, stirring constantly until the meat has lost it’s red color.

Add the wine and simmer for around 5 minutes, then the milk and nutmeg and stir.

Add the tomatoes, mix well and bring to the boil. Reduce the heat and simmer on very low, stirring occasionally until the sauce has reached the right consistency.

Depending on the amount of liquid in the tomatoes this can be anything from 30-90 minutes.

Serve with spaghetti or any thin pasta.

If you love pasta try these pasta recipes.

Pork rib marinade

Pork rib marinade

pork rib marinade

Pork Ribs

This is a classic pork rib marinade that is pretty close to what a lot of butchers use. You can add more golden syrup if you like them a little sweeter. Use this as a base to perfect your own sauce.

before we get strated, to get the meat tender and falling from the bone, boil the raw ribs in salted water for about 20 minutes and then let them cool before you marinate them.

What you need

150ml tomato sauce
75ml chutney
75ml honey or golden syrup
Good pinch of paprika
1/2 teaspoon of salt and pepper
1 tablespoon Worcester sauce
1 tablespoon Soya sauce
2 teaspoons granular mustard
50ml vinegar
50ml apricot jam
4 tablespoons brown sugar
1 chili chopped fine

The process

Put everything into a sauce pan over a low heat and and stir until steams comes off the top.

Remove from the heat and allow to cool, place 1kg of the cooled ribs into a plastic bag with the marinade 1 onion which has been quartered, 3 bay leaves and a pinch of peppercorns. (This marinade will do 2kg of ribs, so 2 bags)

Leave the ribs to marinade for at least 2 hours, then braai or grill them until the edges begin to blacken and the meat is pulling away from the bone.

You can baste while they are cooking but not necessary.

Summer time is braai time and another South African braai classic are Sosaties

Creamy bacon penne

Creamy bacon penne

creamy bacon penne

Creamy bacon penne

This is a rich and sticky pasta sauce with smoky bacon and plenty of parmesan. This is such a simple yet rich pasta recipe you will want to print it and keep it for the future. It’s not a pasta recipe for weight watchers but OH so good. You may also like the Penne arrabiata.

What you need

100g finely chopped smoked bacon
1 tablespoon flour
1 tablespoon butter
250ml milk
100ml cream
350g dry penne cooked al dente
Palm of finely chopped parsley
Olive Oil
Salt and pepper

The process

Fry the bacon in a little oil until well done and crisp and set aside.

In a saucepan over a medium heat, add the butter and flour and cook slowly for a minute or two, mixing constantly. Do not let the butter burn.

Add half the milk and stir vigorously over a low heat for about 5 minutes. Add the rest of the milk and stir constantly for about another 5 minutes. Add a pinch of salt and a grind of black pepper and mix.

Add the cream and stir in well.

Place the bacon back on the heat, add the sauce and combine well until warm.

Add then cooked penne to the sauce and toss until the sauce coats the penne well.

Grate parmesan over the top and serve immediately.

Italian food is all about simple and quick cooking, try some of the Other Italian food recipes. Check out the Pasta recipes or this classic Italian Osso Buco recipe.

Creamy green peppercorn sauce

Creamy green peppercorn sauce

rump steak with green peppercorn sauce

Rump Steak with Green peppercorn Sauce

If you are a meat eater you have probably had a creamy green peppercorn sauce at a restaurant at some stage and this is my take on it. Its decadent and delicious.
What you need

2 tablespoons cognac
1.2 cup of white wine
200ml cream
1 tablespoon bottled green peppercorns

The process

In the pan that you ave cooked your seasoned steak, pour in the cognac and wine to deglase the pan and stir around for about 30 seconds.

Add the cream and peppercorns and heat through for about 1 minute.

Thats it, spoon it over your steaks and savour the rich creamy sauce.

My favourite cuts of meat are 1. Rib Eye, 2. Fillet and 3. Rump

Rich bacon and mushroom sauce

bacon and mushroom sauce

This is a classic sauce for those who love bacon, it’s rich, creamy and the smells coming out of the kitchen are sure to make any not so hungry kids, starving. The smell of frying bacon just seems to have that effect! It is best served with penne, which holds the sauce in the ridges, but any pasta will do.

Classic Italian sauce

Classic Italian sauce

Italian tomato pasta sauce

Italian tomato pasta sauce

This really is a fantastic pasta sauce that takes just minutes tp prepare and can be added to any pasta you have in your cupboard. It’s a really good pasta sauce to make and freeze in portions for when you just have time for a quick meal.  (4 portions)

You Need

5 tablespoons olive oil
1 onion, chopped finely
1 400g chopped peeled tomatoes
4 cloves garlic quartered
salt and pepper
500g spaghetti
large handful fresh basil leaves ripped

The process

Heat the oil in a large pan over medium heat. Add the onion and cook gently for 5 minutes, until soft. Add the tomatoes and garlic. Bring to a boil, then simmer over a medium-low heat for 25-30 minutes, or until the oil separates fromt he tomato. Season with salt and pepper.

Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish.

Pour the sauce over the pasta. Add the basil and toss well to mix. Serve with Parmesan.