Beef and Seville Orange 'Bolognese'
Created by gil, Wednesday, 21 January 2009
Description
A different take on the standard spag bol sauce. I cooked this one evening when I'd been making marmalade, and had spare, cooked, peel left over.
Ingredients
At a glance
Cuisine
Cooking Method
Main Ingredient
Preparation Time
Cooking Time
Seasonality
Course
Serves
4 - 6
- 500g beef mince (mine was Rob R's dexter)
- 1 tin kidney beans
- 4 medium carrots
- 4 medium onions
- 4 bayleaves
- 4 cloves garlic
- 1 knob of ginger, peeled, sliced and chopped
- 3 small thin chillies (birdseye?)
- cooked peel of half a Seville orange
- 1.5 tsps coriander seed, crushed
- a grating of nutmeg
- 1 tin tomatoes
- 1 small tin tomato puree (the tiny size)
- a glug of red wine ( I used Bramble)
Method/steps
- Sweat the onions, bayleaves, ginger and chillies, then add the coriander, nutmeg and carrots and continue to sweat till soft
- Remove from pan to a dish
- Fry the beef mince till well browned
- Add back the sweated veg, and put in the orange peel
- Add the kidney beans, tomato puree and cook for 1 min
- Add the tinned tomatoes and wine
- Simmer for 20-25 mins with the lid on the pan, and 20 mins with the lid off
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