Spaghetti BologeneseThe classic Italian dish which very easily can fit into any Indian Kitchen. This can be very easily made and tastes sooo good that your kids will never stop demanding for more. My sons have created this version from the original Italian dish, and if you ask me or any one who had it at my place, which tastes even better from the original one. Try for yourself and then please do post and let me know.
Preparation time : 20 minutes
Cooking time : 45 minutes
Difficulty : Easy
Serves : 4 - 6
- 900 grams lean ground Mutton (Mutton Mince)
- 1 large Onion, diced
- 100 grams of Button Mushroom, diced
- 500 grams of red, Ripe Tomatoes, seeded and diced
- 1 Packet of ready-to-make Tomato Soup (cooked as per direction on the pack)
- 1/2 cup Worcestershire sauce
- 1 1/2 tablespoons Garlic and herb seasoning blend (available in bottles)
- 1 tablespoon Lemon juice, Freshly squeezed
- 1 tablespoon minced Garlic
- 4 teaspoon Chili powder (optional, you can step up or lower the heat according to your taste)
- 3 tablespoons Cajun seasoning (you can find the recipe in my blog)
- 1/2 teaspoon dried Basil
- 1/4 teaspoon Black pepper
- Salt to taste
- 1 (500 gram) package Spaghetti
- 1 1/2 tablespoons Extra-virgin Olive oil
7) While the sauce cooks, bring a large pot of lightly salted water to a rolling boil. Add the spaghetti and olive oil to the pot and cook the pasta at a boil until cooked through yet firm to the bite, about 12 minutes. Drain.
8) Put sufficient amount on one plate and top with the Bologenese sauce to serve.
Note : You can add 1 cup of Red wine to the meat mixture to enhance the taste, but in that case reduce the tomato soup mixture by half.
You can also add grated Cheddar cheese to the meat mixture when it is almost done. But in that case taste and then add your salt.