Fettucine: quick, simple & delicious

Fettucine with red sauce

This isn’t the best shot, trust me it tastes better than it looks. So I’ve learned that there are different variations of the bolognese sauce. In order to avoid erroneous practises, I prefer to call it red sauce or meat sauce.

Not really much to write about here except for the combination of ingredients I used. They are:

  • 500g minced beef, low fat kind
  • One tin of peeled tomatos (I wanted to use fresh)
  • 100mL of tomato paste
  • Dried basil (fresh basil is out of season)
  • Dried oregano
  • Cracked black pepper
  • Salt
  • Sugar
  • White wine (not red, it’s a secret)
  • diced onions
  • olive oil (this ingredient adds to the controversy) Continue reading

No Basil? Continental Parsley to the rescue

I was cooking some mostaccioli pasta yesterday and needed to prepare a red meaty sauce. The cornerstore had no basil left so for a moment I was concerned about the outcome.

What I did have at home was both coriander and continental parsley to green the sauce up a bit. In the end I chopped up some flat leaf parsley and used my usual selection of spices consisting of oregano, pepper and salt.

I was amazed by the result! Continue reading