Serves 4
Ingredients:
500g of pasta.
2 cloves of garlic
2 small chilli
1 bottle of prego/leggo bolognese sauce
500g mince beef/chicken
3 bay leaves
2 tbs of olive oil
2 tbs of tobasco sauce
1/3 cup red wine (optional)
salt and pepper
Method
1. mince garlic and cut chilli. to cook the pasta, follow the instructions on back of pasta packet (remember to add a pinch of salt and 1 tbs of cooking oil)
2. heat up pan/pot on high heat. add in olive oil and when the oil is hot, add in minced garlic and cut chilli.
3. add mince beef/chicken into the pan/pot and break the meat into smaller pieces.
4. when the meat is almost cooked, add in the red wine, bolognese sauce and bay leaves. stir to ensure all ingredients are mixed properly then bring everything to a boil.
5. turn to medium heat and add tobasco sauce, salt and pepper to taste. stir the bolognese sauce to ensure that the meat at the bottom does not burn. let the sauce simmer for 5 mins or until bay leaves turn to a darker shade of green.
6. before serving, remove bay leaves. top the sauce with parmesan cheese.
tip: if you are cooking for one, just make the same amount of sauce and freeze the remainder for future meals.
Enjoy,
Timothy Neo
* for non – spicy version, there is no need to use the chilli and the tobasco sauce.
