I love pasta.
I hate tomatoes.
Maybe it's because I have never tried to find a good one, or the quality of tomatoes that we get here. I seriously cannot remember a time when I ever tasted tomato and liked it. Too sour, too sweet, too slimy. Even sun dried tomatoes taste like prunes to me (sorry). Maybe one day, inspired by Gwyneth Paltrow and Skye Gyngell, I will slow-roast a few in the hopes of changing my mind. Surely so many people must be right? But for now, it's no surprise that I shun ordering tomato-based pasta dishes when we eat out. My favourite eat-out pasta dish is actually a Thai crabmeat pasta at the Delicious restaurants (one of my favourite places to eat out in KL by the way). Redolent with chilli, ginger flower, lemongrass, coriander and crab. Best. Idea. Ever. Another of my favourites is a black pepper seafood fettucine at a local (Mirian) joint. Maybe it's my very Asian palate.
Back to Bolognaise.
My mum came up with this genius recipe, which takes about 20 minutes from start to finish, tastes like a dream (to me at least, and all of my brothers and cousins and aunties and uncles). Nowadays I tend to cook a big pot of it on weeknights, dreaming of home and family. I have adapted it slightly from by adding a beef stock cube. Otherwise, it is as she makes it. And while purists might find what I am about to recommend an absolute travesty, I'll have you know that everyone who has tried it has loved it. I have yet to find one person who will not wolf this down. And it's so damn convenient to make. The only fresh ingredients are onions and the beef (oops, not sure if that's good or bad). So, for all those similarly Asian palates and busy folk out there, and also for those (there must be some, right?) tomato-haters out there, here goes:
450g long pasta of choice (spaghetti, tagliatelli or fettucine, not angel hair)
For the Bolognaise:
1 packet Maggie Bolognaise sauce mix
1 cup of pre-made cream of mushroom soup (I use a pack of the single serving stuff that makes 1 mug of soup and added water), or 1/3 cup concentrated soup
250g ground beef
2 large yellow onions, diced
4 fat cloves of garlic, diced
2 tbsp olive oil
1 mild beef stock cube
1 tbsp dried oregano
Handful button mushrooms (fresh or canned, I usually use canned)
Optional - 1 green bell pepper (cut into chunks), and parmesan cheese
For the sauce - in a heavy based pot, soften the diced onions in the oil and a pinch of salt for a good 5 minutes. Add the garlic and stir until it releases its fragrance. If using the peppers (I usually don't - a single green pepper costs 5 bucks in this neck of the woods). Add the mushrooms and stir.
I like to brown the meat separately in another frying pan (in a dash of oil, over high heat until really brown), then add it to the onion mixture, but mum just dumps it into the same pot. Either way, they both work. Add the oregano, Maggie mix, the soup, and top up with about 400 mls of water. Crumble in the stock cube. Simmer for a further 15 - 20 minutes. Grind in some black pepper and (maybe) a bit of sugar to taste.
Cook your pasta as per the instructions on the pack. Drain and add to the sauce, stir for about 2 minutes to allow the pasta to soak up the gravy.
Serve with freshly grated parmesan (a sliver of so-called integrity in this canned, pre-mixed-profuse recipe as I cannot stand the canned parmesan flakes - they smell and taste like puke. See, I have standards :)).
Serves four, or in our case, two, twice.
I hate tomatoes.
Maybe it's because I have never tried to find a good one, or the quality of tomatoes that we get here. I seriously cannot remember a time when I ever tasted tomato and liked it. Too sour, too sweet, too slimy. Even sun dried tomatoes taste like prunes to me (sorry). Maybe one day, inspired by Gwyneth Paltrow and Skye Gyngell, I will slow-roast a few in the hopes of changing my mind. Surely so many people must be right? But for now, it's no surprise that I shun ordering tomato-based pasta dishes when we eat out. My favourite eat-out pasta dish is actually a Thai crabmeat pasta at the Delicious restaurants (one of my favourite places to eat out in KL by the way). Redolent with chilli, ginger flower, lemongrass, coriander and crab. Best. Idea. Ever. Another of my favourites is a black pepper seafood fettucine at a local (Mirian) joint. Maybe it's my very Asian palate.
Back to Bolognaise.
My mum came up with this genius recipe, which takes about 20 minutes from start to finish, tastes like a dream (to me at least, and all of my brothers and cousins and aunties and uncles). Nowadays I tend to cook a big pot of it on weeknights, dreaming of home and family. I have adapted it slightly from by adding a beef stock cube. Otherwise, it is as she makes it. And while purists might find what I am about to recommend an absolute travesty, I'll have you know that everyone who has tried it has loved it. I have yet to find one person who will not wolf this down. And it's so damn convenient to make. The only fresh ingredients are onions and the beef (oops, not sure if that's good or bad). So, for all those similarly Asian palates and busy folk out there, and also for those (there must be some, right?) tomato-haters out there, here goes:
450g long pasta of choice (spaghetti, tagliatelli or fettucine, not angel hair)
For the Bolognaise:
1 packet Maggie Bolognaise sauce mix
1 cup of pre-made cream of mushroom soup (I use a pack of the single serving stuff that makes 1 mug of soup and added water), or 1/3 cup concentrated soup
250g ground beef
2 large yellow onions, diced
4 fat cloves of garlic, diced
2 tbsp olive oil
1 mild beef stock cube
1 tbsp dried oregano
Handful button mushrooms (fresh or canned, I usually use canned)
Optional - 1 green bell pepper (cut into chunks), and parmesan cheese
For the sauce - in a heavy based pot, soften the diced onions in the oil and a pinch of salt for a good 5 minutes. Add the garlic and stir until it releases its fragrance. If using the peppers (I usually don't - a single green pepper costs 5 bucks in this neck of the woods). Add the mushrooms and stir.
I like to brown the meat separately in another frying pan (in a dash of oil, over high heat until really brown), then add it to the onion mixture, but mum just dumps it into the same pot. Either way, they both work. Add the oregano, Maggie mix, the soup, and top up with about 400 mls of water. Crumble in the stock cube. Simmer for a further 15 - 20 minutes. Grind in some black pepper and (maybe) a bit of sugar to taste.
Cook your pasta as per the instructions on the pack. Drain and add to the sauce, stir for about 2 minutes to allow the pasta to soak up the gravy.
Serve with freshly grated parmesan (a sliver of so-called integrity in this canned, pre-mixed-profuse recipe as I cannot stand the canned parmesan flakes - they smell and taste like puke. See, I have standards :)).
Serves four, or in our case, two, twice.
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