bolognese edited

Every year during Eid I will prepare this dish in addition to my mom's traditional rendang and kuah kacang. This sauce is ideal for spaghetti, but also can be used with any kind of pasta (tri-color spirals and shells are my fave)- great for Lasagne as well. This is not a true original bolognese though, but quite a variation. Usually, I tend to prepare large amount and freeze it up for later use. It can be saved up to a month in the freezer. (or until it taste weird and the color turn green..:P.. which is usually the case if u have a large freezer and don't know exactly what have u put in there half a decade ago.)



Here's a serving for 5 to 6 people.

• 500g minced beef
• 3 tbsp olive oil
• 1½ cup chopped onion
• 5 cloves garlic
• 1 tbsp dried oregano
• 1 can tomato puree
• 1 cube beef stock (try the “no msg by Maggi”)
• 1 cup chopped fresh tomatoes
• 2 cups mixed vege of carrots, celery,green capsicum, mushroom, or broccoli.
  and milk (a quarter of the tomato can) to rinse out the leftover tomato puree.
  Salt and pepper

how to:

1. Pour olive oil in a large saucepan. Brown the onion and garlic.
2. Crumble in the beef cube.
3. Add the meat, stir well until meat is browned.
4. Pour in the tomato puree, fresh tomatoes and milk. let it simmer for about 20 min.
5. Add the vegetables and cook for another 15 mins. or u can add the vegetables later ifyou want them crunchy.
6. add the oregano, salt and pepper.
7. Meanwhile, prepare the pasta as instructed on the packaging. add a tsp of oil to the water before draining out the pasta so that they wont stick together.
8. serve sauce over pasta. add grated parmesan if desired.