Scary spaghetti bolognese recipe
Spaghetti bolognese is always a favorite in this house. But do you dare to eat this Scary spaghetti bolognese recipe Halloween style. Served with Mozzarella and olives. Delicious!
Equipment
- frying pan
Ingredients
Bolognese sauce
- 2 tablespoons olive oil
- 1 onion finely sliced
- 2 garlic squeezed
- 4 tablespoons tomato paste
- ½ lb ground beef
- 2 cups peeled tomatoes
- 2 cups crushed tomatoes
- ½ oz Italian herbs like thyme, rosemary, basil, only leaves and needles chopped finely
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 bay leaf
Purple spaghetti
- 1 lb spaghetti
- 1 tablespoon salt
- 10 drops purple dye
- 1 tablespoon olive oil
Topping
- 3 green olives
- 10 black olives
- ½ cup mini mozzarella
Ingredients you need per step are listed below the step in Italic
Instructions
Bolognese sauce
- Put some oil in a frying pan and fry the onion until it's translucent.2 tablespoons olive oil, 1 onion
- Add the garlic and stir-fry for 30 seconds. Turn down the heat.2 garlic
- Add the tomato paste and bake for 2 minutes until it smells a bit sweet.4 tablespoons tomato paste
- Add the ground beef and fry while you stir.½ lb ground beef
- Pour the crushed tomatoes, peeled tomatoes, herbs, sugar and add salt and pepper to taste.2 cups peeled tomatoes, 2 cups crushed tomatoes, ½ oz Italian herbs, 1 tablespoon sugar, ½ teaspoon salt
- Bring to the boil and reduce the heat. Place the bay leaf on top.1 bay leaf
- 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.1 lb spaghetti, 1 tablespoon salt
- Add a few drops of purple food coloring and mix.10 drops purple dye
- Cook the spaghetti according to the instructions.
- Drain the spaghetti and put back in the pan. Mix the olive oil through the spaghetti.1 tablespoon olive oil
Topping
- Cut the front and back of the black olives (that will be the outside of the eye).3 green olives, 10 black olives
- 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.½ cup mini mozzarella
- Serve immediately.
NOTES
1. Tomato paste: By baking the tomato paste for two minutes, the acidity will lower, and the paste will become sweeter. So don't skip this step.
2. Seawater: 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.
3. Olive oil: 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.
4. Herbs: 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 of 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.
5. Tomatoes: 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 growing season. As happens with canned tomatoes. But tomatoes that are in the supermarket in February have less flavor and are as well less sweet. In that case, the canned tomatoes give a much better taste.
Nutrition
Calories: 830kcal | Carbohydrates: 107g | Protein: 33g | Fat: 31g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 2751mg | Fiber: 8g | Sugar: 16g | Vitamin A: 852IU | Vitamin C: 27mg | Iron: 6mg
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