On a lazy Saturday, I cooked spaghetti lunch for the family. Actually my first attempt cooking spaghetti since I am not a big fan of spaghetti or any Italian dishes. But once a while I would crave for some savoury and/or cheesy flavours.
So yesterday I prepared Spaghetti Beef Bolognese for lunch. Not that difficult when put my hands to preparing it.
Serving: 2 pax
250g or less Vermicelli
San Remo Tomato & Basil Pasta Sauce, 250g
1 big onion, chopped
1 carrot, chopped into smaller cubes
2 stalks celery, chopped into smaller cubes
1 Maggi Beef stock cube
200-300g minced beef
2 tbsp tomato sauces
Salt and pepper to taste
Parmesan cheese, grated
1. Cook beef stock. throw 1 beef stock cube into 250ml water. Bring to boil and make sure the cubes dissolved.
2. In a sauce pot, melt the butter. Then fry celery, carrot and big onion till browned. Then add minced beef. Brown the meat, then add beef stock into the sauce pot. Add San Remo pasta sauce, tomato sauce, salt and pepper to taste. Let it simmer for few minutes.
3. Prepare spaghetti. Once water is boil in the wok, add spaghetti. Cook till al dente. Remove from the boiling water.
4. Toss spaghetti into a plate. Pour sauce on the top of the spaghetti. Sprinkle some parmesan cheese.