mid week dinner

My go-to rich and satisfying weeknight bolognese. Ready in 30 minutes! Simple ingredients, without skimping on taste.

Spaghetti Bolognese

olive oil

onion

garlic (peeled and minced)

carrot (peeled and finely diced)

chestnut mushrooms (finely diced)

lb (450 grams) minced beef

(120 milliliters) red wine

tomato puree

oregano

½ tsp dried thyme

Worcestershire sauce

beef stock cube (crumbled)

oz (2 x 400 grams) canned chopped tomatoes

½ tbsp light brown sugar

salt

½ tsp black pepper

½ oz (300 grams) dried spaghetti or fresh pasta

spring onions (scallions) (chopped)

grated parmesan

Heat the oil in a frying pan over a medium-high heat. Add the onion and cook for 5 minutes, stirring often, until the onion softens.

Add the garlic and cook for a further minute.

Add the carrot and mushrooms and cook for a further 2-3 minutes.

Add the minced beef and cook for 5-6 minutes, until browned. Stir often, breaking up any large chunks of meat with a spatula.

Add the wine. Bring to the boil and let it bubble for 2-3 minutes, until reduced by three quarters.

Add the tomato puree, oregano, thyme, Worcestershire sauce, beef stock cube, tinned tomatoes, brown sugar, salt and pepper. Stir and bring to the boil. Turn down the heat and simmer for 15 -20 minutes until thickened.

Meanwhile, boiled a large pan of salted water. Add the spaghetti and cook for 10-12 minutes until al dente.

Drain the spaghetti and divide between 6 bowls.

Spoon the bolognese on top of the spaghetti and sprinkle on the spring onions and parmesan before serving.

Today I am sharing with you one of my family favourites.  My Spaghetti Bolognese recipe is quick and easy but super delicious. Its my go-to for a rich and satisfying weeknight dinner. This Spaghetti Bolognese recipe only takes 30 minutes from start to finish. Simple ingredients, without skimping on taste.

Its a recipe thats ALWAYS on our weekly rotation:

Full list of ingredients for the spaghetti bolognese:
• 1 tbsp olive oil
• 1 onion, peeled and finely diced
• 2 cloves garlic, peeled and minced
• 1lb (450g) minced beef – I often use 400g instead of 450g, as shops seem to sell them in 400g packs these days.
• 1 carrot, peeled and finely diced
• 3 chestnut mushrooms, finely diced
• ½ cup (120ml) red wine
• 3 tbsp tomato puree
• 1 tsp dried oregano
• ½ tsp dried thyme
• 1 tbsp Worcestershire sauce
• 1 beef stock cube, crumbled
• 28oz (2 x 400g/14oz) canned chopped tomatoes
• ½ tbsp light brown sugar
• ½ tsp salt
• ½ tsp black pepper
• 10 ½ oz (300g) dried spaghetti

To serve:
• Small bunch spring onions, chopped
• grated parmesan

Full printable recipe here: https://www.kitchensanctuary.com/spaghetti-bolognese/

#recipes #cooking #comfortfood

Quick and Easy Spaghetti Bolognese - Family Favourite!

A quick chicken and vegetable stir fry with sweet and spicy Asian noodles, ready in 20 minutes. A totally delicious mid-week dinner!

Honey and Soy Chicken Stir Fry with Spicy Asian Noodles Recipe

vegetable oil

chicken breast

tsp minced ginger

red chilli (finely chopped (I use fresno chillies))

baby portabella mushrooms sliced

yellow pepper

½ red pepper

(approx 50 grams) baby corn (sliced in half, lengthways)

sugarsnap peas

oz (100 grams) tinned bamboo shoots (drained)

sachet Lee Kum Kee Honey and Soy Stir Fry Sauce

spring onions (scallions,

sesame seeds

nests (approx 3 1/2 oz egg noodles

½ tbsp sesame oil

tsp chilli flakes

soy sauce

light brown sugar

Start by boiling the noodles as per the pack instructions, then drain and run under cold water until the noodles are cold (this will prevent the noodles sticking together). Stir through ½ tbsp of the sesame oil and put to one side.

Heat the vegetable oil in a wok or large frying pan (skillet). Add the chopped chicken and fry until lightly browned all over (about 5 minutes). Add the garlic, ginger, chilli and onion and cook for a 3 minutes – until the onion has softened slightly.

Add the mushrooms and cook for a minute, then add the yellow pepper, red pepper, baby corn, sugarsnap peas and bamboo shoots. Stir fry together to 3-4 minutes, stirring regularly until hot throughout.

Meanwhile, continue with the Asian noodles. Heat the remaining sesame oil in a wok or large frying pan (skillet) over a medium heat.

Add the garlic, ginger and chilli flakes and cook for 30 seconds or so, until they release their fragrance.

Add the soy sauce and sugar, stir, then add the cooked noodles.

Continue to heat, stirring often for 3-4 minutes until hot throughout. Turn off the heat.

By now the stir-fried chicken and  vegetables should be cooked through. Add the Lee Kum Kee Honey and Soy Stir Fry Sauce and stir through with a splash of water.

Heat for 2 minutes, then serve with the Asian noodles, topped with spring onions (scallions) and sesame seeds.

Throw out the rule book to midweek cooking and try out some more creative combinations, like this Middle Eastern chicken with chickpea, herb & feta salad.

Middle eastern chicken with chickpea, herb and feta salad

sumac

lemon, lemon

Lilydale Free Range Chicken Breast

unsalted butter

round Lebanese bread,

can chickpeas, rinsed, drained

flat-leaf parsley, roughly chopped

red onion, thinly sliced

Persian (marinated) feta, drained

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977447755001&=domain=del

5348771529001-5977447755001

This is such a simple salad. The secret is to use the best ingredients you can get hold of – small, sweet cucumbers, ripe tomatoes and lovely creamy feta. Tarragon isn't a traditional add, however I like its distinctive anise flavour.

Greek-style salad

red capsicum, quartered

Lebanese cucumbers, peeled, seeds removed,

tomatoes, seeds removed,

(50 grams) pitted kalamata olives, chopped

red onion, very thinly sliced

good-quality feta

(60 milliliters) extra virgin olive oil

tbs red wine vinegar

caster sugar

tsp ground sumac (optional)

tsp finely chopped fresh tarragon leaves, plus tarragon flowers to serve (optional)

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5853640786001&=domain=del

5348771529001-5853640786001

Cajun spiced chicken with pasta and peppers in a tangy, creamy hot sauce. An easy 20 minute dinner, packed with loads of flavour.

Buffalo Chicken Pasta Recipe

300 g (10.5 ounces) pasta shapes (, such as penne)

sunflower oil

chicken breasts

tbsp Cajun spice mix

black pepper

chicken stock cube (crumbled)

red pepper (sliced)

yellow pepper (sliced)

jalapenos (or medium heat green chillies) (,sliced)

spring onions (roughly chopped)

60 ml hot pepper sauce

tbsp cider vinegar

+ 1tbsp) double (heavy) cream

cheese

jalapeno (or medium heat green chilli) (sliced)

Cook the pasta as per the packet instructions. Once cooked, drain, reserving 1 cup of of the pasta cooking water.

While the pasta is cooking, heat the oil in a large frying pan over a medium-high heat.

Add the chicken to the pan and sprinkle over the Cajun spice and black pepper.

Stir to coat the chicken and cook for 5 minutes, stirring occasionally, until the chicken is sealed and nearly cooked through.

Sprinkle over the crumbled stock cube and stir together.

Add the garlic, onion, red and yellow pepper and the sliced jalapenos.

Stir together and cook for 5 minutes, stirring often, until the onion softens slightly.

Add in the spring onions, hot sauce, Worcestershire sauce, cider vinegar, cream and parmesan cheese.

Stir together and bring to a simmer. Simmer for 4-5 minutes, until the chicken is fully cooked through.

By now the pasta should be ready. Add the pasta to the pan with the chicken and stir together.

Add in splashes of the pasta cooking water if you would like to loosen the sauce a little.

Divide the pasta between bowls and top with sliced jalapeno before serving.

https://content.jwplatform.com/videos/Fe0hQqoX.mp4

Cook The Pasta

Chicken & Spices

Cook The Chicken

Stock

Vegetables

Stir & Cook

Sauce Ingredients

Stir & Simmer

Pasta

Pasta Water

Serve

Buffalo Chicken Pasta

Tender steak strips with chow mein noodles and vegetables in a tasty stir-fry sauce. A quick dinner that everyone loves!

Beef Chow Mein

300 g (10.5 ounces) thin sirloin, skirt

¼ tsp garlic salt

garlic (,

carrot

green bell pepper

¼ savoy cabbage (, thinly sliced)

g (3.5 ounces) beansprouts

tbsp cornflour (cornstarch)

tbsp dark soy sauce

Chinese rice wine

tbsp kecap manis (sweet soy sauce)

hoisin sauce

90 ml (1/3 cup) beef stock

tbsp sesame oil

¼ tsp white pepper

spring onions (scallions)

Sesame seeds

Chilli flakes

Cook the chow mein noodles, in boiling water, as per the pack instructions, then drain and run under cold water to stop them sticking together.

While the noodles are cooking, make the chow mein sauce. In a small bowl, mix together the cornflour, soy sauce and Chinese rice wine, until the cornflour is fully incorporated.

Then add in the kecap manis, hoisin sauce, beef stock, sesame oil and white pepper. Mix together to combine and put to one side.

Heat two tablespoons of the oil in a wok over a high heat.

Season the steak strips in the garlic salt and pepper, then add to the wok and fry for 2-3 minutes, turning once or twice, until the steak is just cooked.

Remove the steak from the pan with a slotted spoon and place in a bowl.

Add the remaining one tablespoon of oil to the wok

Add the onion, garlic and carrot, and fry for 3 minutes, regularly tossing everything together with a spatula.

Add the green pepper, cabbage and beansprouts and fry again for 2 minutes, keeping everything moving in the wok with your spatula.

Now add the steak strips back to the wok, along with the noodles. Pour the chow mein sauce over the top.

Stir fry everything together for 2-3 minutes, tossing regularly with a set of tongs, until the noodles are hot.

Serve topped with spring onions, sesame seeds and chilli flakes.

https://content.jwplatform.com/videos/HlrOjwfk.mp4

Noodles

Cornflour

Sauce

Steak

Remove

More Oil

Onion

Veggies

Combine

Stir Fry

Rich beef bolognese cooked together with pasta shells and finished with cream and cheese. All ready in 30 minutes!

One Pot Creamy Bolognese Recipe

celery

red bell pepper

garlic (minced)

450 g (1 lb) minced beef

tomato puree (paste)

300 ml (1 ¼ cups) beef stock

120 ml (1/2 cup) milk (half fat

800 g (28 oz) tinned finely chopped tomatoes ((2x 400 grams(14 ounces) tins))

300 g (10 ½ oz) pasta shells

120 ml (1/2 cup) double (heavy) cream

g (1 packed cup) grated cheddar

chives (chopped)

Heat the oil in a frying pan over a medium-high heat. Add the onion, carrot, celery and pepper and cook for 5 minutes, stirring often, until the onion softens.

Add the tomato puree, oregano, thyme, Worcestershire sauce, beef stock, milk, tinned tomatoes, salt and pepper and stir together and bring to the boil.

Stir in the pasta shells, bring back to the boil, then turn down the heat to a gentle simmer, cover and cook for 17-22 minutes, stirring a couple of times during cooking, until the pasta is cooked through.

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