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spaghetti bolognaise and panna cotta with peaches

August 11, 2008

When I was cleaning out my bookcase, I was delighted to stumble upon Happy Days with the Naked Chef hidden upon my stacks of books.  I had totally forgotten I had it. I do not even recall where it came from.

So, to celebrate, we had Kinda Spaghetti Bolognaise.

Kinda Spaghetti Bolognaise

10 slices of bacon, sliced
1 handful rosemary, leaves picked and roughly chopped
olive oil
1 large onion, finely chopped
3 cloves of garlic, finely chopped
1 ground steak
1 wineglass of red wine
1 teaspoon dried oregano
14 ounce tin of tomatoes
7 ounce tomato paste
sea salt and freshly ground black pepper
1 pound dried spaghetti
1 handful of fresh basil
2 handfuls of grated Parmesan

Preheat the oven to 350.  In a large hot pan that can go in the oven, fry the pancetta and rosemary in a little olive oil until lightly golden.  Then add the onion and garlic and fry for a further 3 minutes, until softened, before adding the minced beef.  Stir and continue frying for 2 to 3 minutes before adding the wine.  Reduce slightly, then add the oregano, all the tomatoes, and the tomato puree.  Season well to taste, bring to the boil, cover with greaseproof paper or a lid, and place in the preheated oven for an hour and a half.  Towards the end of the cooking time, put your spaghetti into a large pot of fast-boiling salted water until al dente.  When it’s cooked, drain it in a colander, keeping it a bit watery with pasta water.

Just before serving, add some ripped-up fresh basil to the sauce.  Serve with your spaghetti and some grated Parmesan.

Then, the panna cotta with peaches.  I had the peaches – as local as they get, from BC from the fruit truck.  I had the whipping cream, plain yogurt, almond extract and honey.  But there was no unflavoured gelatin at Save-On this morning.  So instead of proper panna cotta, we had soft cream with our lemon-thyme peaches.  We actually didn’t have lemon-thyme, so I mashed up some thyme and added some lemon rind. 

It was still very good.  Recipe, adapted, from Gourmet.   Leave out the gelatin part and you have peaches and cream instead.


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