Island Life Magazine Ltd February/March 2008 | Page 91
life
the recipe
FOOD & DRINK
COMPILED BY:
Julie Burns
INGREDIENTS:
Spaghetti Bolognaise
COOKING TIME: 90MIN
SERVES: FOUR to SIX ADULTS
-1 onion, finely diced
-1 carrot, finely diced
-2 central stalks of celery
leaves attached, finely diced
-1 clove of Newchurch
garlic, bruised
-1 bouquet garni (I make ours
with home-grown herbs,
usually1 or 2 bay leaves,
thyme, sage & parsley)
-olive oil for frying
Gently heat the oil, add the onion, celery &
carrot and cook for about 5 minutes, stirring
occasionally .Add the garlic, bouquet garni and
minced meats ,and cook for another five minutes.
Add the white wine and continue cooking until
half of the wine has evaporated, season with
salt & pepper, cinnamon and add the stock and
tomatoes .Bring to the boil, then reduce the heat
to a very slow simmer, cover the pan and cook
for at least a generous hour, stirring occasionally.
-250ml stock (fresh beef
or veal is best,but a good
quality cube will do)
-a decent glass of white wine
This sauce suits all pasta, but you could try
using Island produced pasta from Island Maid.
-500g freshly minced
New Barn Farm beef
-250g freshly minced
Moor Farm Pork
-freshly ground salt & pepper
-pinch of cinnamon
-200g canned plum tomatoes
What am I drinking? This lighter style ragu
sauce lends itself to both soft reds or even
a serious rose wine.When in Rome……I’d
go for a Valpolicella classico Doc-Giacomo
Montresor or the Monepulciano Rosato-Gianni
Masciarelli, both available from Eurovines.
Island Life - www.isleofwight.net
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