True classic Italian Bolognese is meaty, spicy and cook with wine. This version is baby friendly. No chillies, no wines. Mama’s best Bolognese Pasta. <\/p>\n\n\n\n
VARIATION<\/strong><\/p>\n\n\n\n
You can serve it over pasta, stuff into jacket potatoes, or make a Lasagna!<\/li>
This recipes, I used 200g of pork and 300g of beef mince, feel free to substitute pork with beef to make it Halal, or vice verse if you can’t take beef.<\/li><\/ul>\n\n\n\n
RECIPES TIPS:<\/strong><\/p>\n\n\n\n
The maximum quantity of pasta that can be cooked at any one time is 500 g. When cooking 500 g pasta, increase the quantity of water to 1500 g and boiling time in step 1 to 14 minutes.<\/li>
Long pasta such as spaghetti will initially stick out of the hole in mixing bowl lid, then drop into the mixing bowl as it softens. If necessary, cook for a further 2 minutes.<\/li>
If water bubbles up onto the mixing bowl lid while pasta is cooking, add 1 tsp oil or butter to the cooking water to reduce frothing.<\/li><\/ul>\n\n\n\n
MAKE AHEAD INSTRUCTION <\/strong><\/p>\n\n\n\n
I always make this recipes once a month and freeze the remaining. To freeze it, store in an airtight, freezer-safe container, you may freeze up to three months. Heat it up using microwave or steam it for 15 minutes. (Remember cover with cling film while steaming) Once defrosted, it cannot be frozen again.<\/li>
Or it can be made ahead and refrigerated in an airtight container for up to two days.<\/li><\/ul>\n\n\n
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