Review & Tweak - Bolognaise Sauce - 1 Pot Version

[cathy79]

Recipe Name: Bolognaise Sauce (Ragu)
Book Name: EDC
Tweaking details: Convert to 1 Pot Version
Score: (out of 5*) 5 out of 5 for reducing dishes!

So I figured that if I can cook the pasta with tuna (EDC cookbook) in 1 pot, then I can cook the spaghetti in with the bolognaise sauce instead of on the stove.

Ingredient Tweaks
700g tomato puree instead of 350
Plus
1 cup water
1 tblsp vegetable stock concentrate
Oregano & thyme
Spaghetti (whatever amount you'd normally cook for this quantity sauce - 4-5 serves from tupperward canister)

Follow normal method.  When adding tomato puree, paste, salt & pepper, also add additional ingredients including spaghett, broken in thirds.  Proceed according to instructions, until spaghetti is cooked which is approximately  15 minutes as per original recipe.

So spaghetti has helped the bolognaise reduced, and absorbed some flavour during the cooking process.  Yum!

[JulieO]

Sounds too easy Cathy.  A must try for me. 

[judydawn]

Clever Cathy 

[Shayla]

I did the tuna with spaghetti on Saturday at a delivery demo; we used spaghetti and didn't break it - it came out beautifully I was very impressed needed a few minutes longer to cook as it took time to go soft and sink into the sauce. We also use 2 tins of tuna and less pasta than the EDC.

[bron]

Hey, just a tip for those wanting to try an alternative, you can soften the spaghetti above in the varoma whilst making sauce below, it softens quite a bit, then you can add to the jug and finish it off. I have done this when making a pasta dish with clams in tomato sauce, it worked really well. 

[JulieO]

Good tip Bron, thanks 

[gertbysea]

 

Hey, just a tip for those wanting to try an alternative, you can soften the spaghetti above in the varoma whilst making sauce below, it softens quite a bit, then you can add to the jug and finish it off. I have done this when making a pasta dish with clams in tomato sauce, it worked really well. 

Good Thiking. I'll use that tip.

Gretchen

[cathy79]

I did the tuna with spaghetti on Saturday at a delivery demo; we used spaghetti and didn't break it - it came out beautifully I was very impressed needed a few minutes longer to cook as it took time to go soft and sink into the sauce. We also use 2 tins of tuna and less pasta than the EDC.

Interesting, I'd been told that it all gets tangled it too long, so that's why I broke it up.  But if it works unbroken, even better!  There's lot's of little tips coming out of the woodwork which is fantastic.

[Thermomixer]

Thanks Cathy - it gets stuck for me sometimes - but just turn bowl upside down and twiddle the knob to loosen it up.

[cookie1]

If it gets stuck for me I do the same as Thermomixer, no trouble at all.

[Chelsea (Thermie Groupie)]

I have made this a couple of times and find it very easy.  Thanks Cathy.  I find my pasta takes an extra 5 minutes or so to cook this way and I have to add some extra water (about 150g) in the last 5 minutes to avoid having it burnt onto the base.  When the pasta starts to soften I also give it a quick blast on reverse speed 3 to mix the pasta through and really get it cooking. 

[Gralke]

I am making this as we "speak" or better, as I write.... Its stormy weather outside and this is the perfect food to heat our body and soul. Thanks for posting this recipe. One of my resolutions this year is to cook moire "one pot meals" or "oven meals". Less washing up and less coordinating in the kitchen to make sure meat, gravy, chips, sauce and vegetables are all hot and ready to go to the table. I used to make too many of these and then have loads of pots, pans, saucers to wash up...

[CreamPuff63]

Thank you C79, will definately give this version a try in near future and report back.

[SydneyMama]

Hi, I made this yesterday and really enjoyed it!

I minced veal scotch fillet and it turned out really well.

Also I used fetuccine (300g) and added it at the same time as the tomato puree (700g). I used total 150g wine and 50g additional water.

As with all the recipes I've tried so far I found I needed to double the onion and garlic quantities to suit our tastes.

It was a hit with our dinner guests. Only criticism was perhaps a bit oily so I will try lowering the oil maybe down to 25g instead of 50g?


*edited for lousy spelling!*

[cathy79]

Hi SydneyMama, glad you liked it.

Garlic and onion are certainly very personal.   I think I usually use more garlic than suggested.  And yes, definitely try halving the oil.  I'm not sure if I even use 25g?  Something I've been meaning to try is just spraying the bottom of the jug with my oil.