Before pursuing his education, Nigel was a cook for two years in several restaurants specializing in Malaysian and international cuisine.
You can buy a good pasta but when you cook it yourself it has another feeling.
— Agnes Varda
Before we begin, this is kind of a budget version to a bolognaise pasta recipe, fit for your family. Its important to always have a good meal even while the schedule isn't on your side, any good meal can make you happy.
Now, you might ask, how is this a quick & easy bolognaise recipe? Well, the shortcut is to use your favorite brand of canned pasta sauce, we want to get a basic tomato sauce taste (Meaning no additional flavoring) which will allow us to gauge what else do we want to put into our pasta sauce based on our taste buds.
I personally like a freedom of choice when it comes to recipes, it gives the opportunity for you to do entirely up to how you want the recipe to be and what is the best ingredient in your opinion to add into a sauce.
Wait, how is this quick and easy?
The purpose of this article is for me to introduce a quick & easy version of bolognaise sauced pasta so that you can try it yourself at home.
Plus, it does not take very long to make this dish, so it suits anyone who has a busy schedule and for a normal family dinner.
In Malaysia, bolognaise pasta is not a traditional meal here and it is often seen as an exclusive dish like all the other types of pasta dishes available in the country.
Therefore, we normally use the canned stuff like Prego, whenever we want to make bolognaise pasta at home. This quick and easy method is our go-to recipe when we feel like making pasta at home.
Prego Traditional Pasta Sauce
Background Of Bolognaise?
So traditionally, in Italy, bolognaise is called a Ragu and it is a meat sauce using minced meat (usually minced beef or pork) cooked together with onions, celery, carrots, white wine, milk, tomato puree and fresh tomato.
Bolognaise involves 3 cooking techniques which are, sweating (the vegetables), sauteing (the meats) and braising (simmering the sauce).
A fun fact for you readers, the term bolognaise sauce does not actually exist in Italy instead, Bolognaise sauce is based on a Ragu.
So, there are some key differences between the two, for instance, bolognaise sauce can be served on top of the pasta rather than mixed into the pasta like a Ragu, another difference is in the use of cheese.
Parmesan cheese is used as a topping in Ragu while other cheeses like Cheddar is used as a garnish in Bolognaise. Also, the most common type of Pasta to go with a Ragu is fettuccine or other slightly thicker pasta.
It was said that Bolognaise sauce was brought in by Southern Italians emigrating to the United States in the early 20th century and was made into a fusion style tomato-based pasta dish.
Today in our world, bolognaise is loved by many people, we even have our different styles of the pasta dish. Let’s look at my rendition of the bolognaise using the quick and easy method.
|Prep time||Cook time||Ready in||Yields|
- 3/4 pack spaghetti/linguini
- 2 onions, chopped
- 5 cloves garlic, minced
- 1 carrot, diced into cubes
- 200g /0.5 pounds minced beef
- 200g /0.5 pounds sausages, slices
- 4 spoons prego pasta sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup reserved pasta water, important!
- 1 tablespoon olive oil
- 1/4 cup Heavy Cream, optional
- Before starting, you want to bring your water up to a boil and salt it. After the water starts boiling, put in the pasta. Remember, if the pasta box says 7 minutes cook time, cook it for 6 minutes to get Al Dente pasta.
- Now on a pan, put in the oil and onion, midway through this process, you can add the garlic, cook until both ingredients are caramelized and soft.
- Next, add in the minced beef, cook until brown.
- Next comes the sausage and carrots, let them warm up with the rest of the ingredients.
- Once everyone gets to know each-other in the pan, add in the Prego Tomato Sauce, let the sauce join in the fun with every ingredient. Add the seasonings at this point.
- Your pasta should be done by now, you'll need to strain it and add some cold water so that it doesn't stick. (Reserve 1 cup of the pasta water).
- Add the pasta into the sauce and mix until homogeneous.
- Taste for seasoning, you'll need to make sure its perfect for you.
- Serve it just like that or if you have parsley and parmesan cheese, add it as a topping. Voila!
Check why you shouldn't drain your pasta water by Mashed on you tube.
Salt your pasta water: It is important to add salt to your pasta water, its not just letting the water boil faster, but it acts as a seasoning to your pasta noodles and an important element to sauces later on.
Prego tomato sauce: As instant as it may seem, when you're a busy person, you still can cook at home with this tomato sauce. It brings the same flavor you get when you make tomato sauce fresh.
Meats: When it comes to meats, you can use anything you like as long as its minced. I personally used minced beef and sausages because that was what i had in the fridge.
Vegetables: If you want to add celery, go ahead, the 3 flavor enhancement in any sauce is onion, carrot and celery. Adding celery will go a long way for your sauce.
© 2020 Nigel Koay
Nigel Koay (author) from Malaysia on November 02, 2020:
Hi Lakshmi, thanks, hope you like this recipe, just a quick and easy version from me and its something my family loves. Cheers
Lakshmi from Chennai on November 02, 2020:
Hi Nigel Koay, I love to eat and try new recipes with noodles and pasta, and you've introduced an easy and delicious recipe . Thanks for sharing.