Scary spaghetti bolognese
Spaghetti bolognaise is always a favorite in this house. But do you dare to eat this Scary spaghetti bolognaise Halloween style. Served with Mozzarella and olives. Delicious!
Ingredients
Bolognese sauce
- 2 tablespoons olive oil
- 1 onion
- 2 garlic
- 300 grams minced beef
- 15 grams herbs like thyme, rosemary, basil
- 1 bay leaf
- 60 grams tomato puree
- 400 grams peeled tomatoes
- 400 grams crushed tomatoes
- 1 tablespoon sugar
- ½ teaspoon salt
Purple spaghetti
- 400 grams spaghetti
- 1 tablespoon salt
- 10 drops purple dye
- 1 tablespoon olive oil
Topping
- 150 grams mozzarella mini
- 3 green olives
- 10 black olives
Notes
- By baking the tomato paste for two minutes the acidity will lower and the paste will become sweeter. So don't skip this step.
- Following Italian tradition cook the spaghetti in water as salt as the sea. So add 1 tablespoon of salt to the cooking water for more taste.
- Add olive oil after cooking to your spaghetti and not to the cooking water to prevent sticking. That way the oil covers each sprig of spaghetti with a thin layer of oil and it won't stick. And use, just like Italian families, a good extra verge olive oil for even more flavor.
- to get the traditional bolognese sauce flavor use a mix of Italian herbs like thyme, rosemary, basil and sage. If you can't get fresh herbs use 2 teaspoons dried Italian herbs. The herbs can be cooked with sprigs. This way you've to make sure to remove the herbs after cooking. If you want to leave the herbs with the sauce, remove the sprigs and chop fine.
- the mix of tomatoes in this recipe gives an intense tomato flavor. The tomatoes aren't fresh though. Sometimes it is just better to use them from a can. Vegetables have the best taste when they are picked in their own growing season. As happens with canned tomatoes. But tomatoes that are on the supermarket in February have less flavor and are also less sweet. In that case the canned tomatoes give a much better taste.
Instructions
Preparation
- Take all of your ingredients and put them at your counter, so you just have to grab them.
- Slice the onion for the bolognese sauce finely.
- Squeeze the two cloves of garlic for the bolognese sauce.
- Take the leafs of the thyme sprigs and the needles of the rosemary. Chop these together with the basil until fine. The herbs will be used for the bolognese sauce.
Bolognese sauce
- Put some oil in a frying pan and fry the onion until it's translucent.
- Add the garlic and stir-fry for 30 seconds. Turn down the heat.
- Add the tomato puree and bake for 2 minutes until it smells a bit sweet.
- Add the minced beef and fry while you stir.
- Pour the crushed tomatoes, peeled tomatoes, herbs, sugar and add salt and pepper to taste.
- Bring to the boil and reduce the heat. Place the bay leaf on top.
- Place the lid on the pan and simmer for 45 minutes, stirring occasionally.
- Remove the bay leaf. The bolognese sauce is ready.
Purple spaghetti
- Bring a pan with plenty of water and 1 tablespoon salt to the boil.
- Add a few drops of purple food coloring and mix.
- Cook the spaghetti according to the instructions.
- Drain the spaghetti and put back in the pan. Mix the olive oil through the spaghetti.
Topping
- Cut the front and back of the black olives (that will be the outside of the eye).
- Slice a small piece of the green olives and press it into the black circles.
- Spoon the spaghetti on the plates and add some bolognese sauce.
- Spread the mozzarella over the spaghetti and place an eye on each piece of mozzarella.
- Serve immediately.
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