Singapore Expats

Can anyone share with me a simple to make spaghetti recipe?

cook spaghetti and add stir-through source, wa la, yum ...

Here's my recipe:

Bolognaise sauce:
Chop 2 cloves of garlic, and one small onion, and fry in olive oil till slightly browned. Make sure you don't burn the garlic.

Add 1 tin of chopped tomatoes (or a tin of plum tomatos that you've chopped) to the onions and garlic, add a bit of oregano and salt and freshly milled pepper, and simmer for 20 to 30 minutes, stirring occasionally, until it thickens.

Spaghetti:
Cook the spaghetti according to the instructions on the packet, adding a little vegetable oil and salt to the water so that it comes out nicely.

Serving:
Serve the spaghetti and sauce mixed together, and grate some fresh parmesan on top, and freshly ground pepper on top.

Hope this is useful

Awesome, thanks Bafana, will try out the recipe this week. 8)

Good good. Let us know how it goes

if you don't have much time to spare...just buy the sauce from the supermarket..

Prego is fabbbuulosssooo

Add on to Aurora..buying sauce fr supermarket...

Fried onion with minced meat/seafood/saugage/veg.

Pour in sauce, add abit of water n stir.

Sauce taste so different when it is cooked compare to "cold" sauce from fridge.

^^

if you want a real Bolognaise, you should add some zucchini and minced meat to the recipe given you above....

dolby wrote:Here's my recipe:

Bolognaise sauce:
Chop 2 cloves of garlic, and one small onion, and fry in olive oil till slightly browned. Make sure you don't burn the garlic.

Add 1 tin of chopped tomatoes (or a tin of plum tomatos that you've chopped) to the onions and garlic, add a bit of oregano and salt and freshly milled pepper, and simmer for 20 to 30 minutes, stirring occasionally, until it thickens.

Spaghetti:
Cook the spaghetti according to the instructions on the packet, adding a little vegetable oil and salt to the water so that it comes out nicely.

Serving:
Serve the spaghetti and sauce mixed together, and grate some fresh parmesan on top, and freshly ground pepper on top.

Hope this is useful

1 Onions and garlic are never fried till 'slightly brown' for a bolognaise
sauce. They are only fried until they become aromatic. That's is the
reasons why they are called the 'aromatics' in Italian cookery.

2 For best results use only fresh tomatoes. Soak them in boiling
hot water till their skins become easier to remove. In authentic
Italian bolognaise sauce, herbs are never added, be it oregano or
mixed herbs. This is purely an invention of the non-Italian cooks :!:



3 Cook the spaghetti for 15 to 20 minutes or till it still has some bite
to it. Grate some fresh parmejanno on the mixture of spaghetti and
sauce and serve with fresh salad and some hot garlic bread straight
from the oven

Bonjourna wrote: 1 Onions and garlic are never fried till 'slightly brown' for a bolognaise
sauce. They are only fried until they become aromatic. That's is the
reasons why they are called the 'aromatics' in Italian cookery.
2 For best results use only fresh tomatoes. Soak them in boiling
hot water till their skins become easier to remove. In authentic
Italian bolognaise sauce, herbs are never added, be it oregano or
mixed herbs. This is purely an invention of the non-Italian cooks :!:
3 Cook the spaghetti for 15 to 20 minutes or till it still has some bite
to it. Grate some fresh parmejanno on the mixture of spaghetti and
sauce and serve with fresh salad and some hot garlic bread straight
from the oven

Sorry Bonjourna - I was just giving my best understanding of a bolognaise recipe from England that I use, but I guess there's nothing like a real Italian to give you the real stuff.

However, I'd disagree with the oregano comment - my wife learnt this from her Italian friend from Firenze, so maybe it's just a taste thing.

Cutie - parmejanno is called "parmesan" - it's the main type of cheese used in Italian cooking.

Cutie - parmejanno I think can be written as "parmigiano" in Italian.

I didn't know about calrose rice, but after searching on Google, it appears to be a type of sushi rice

From http://www.bernas.com.my/calroserice.htm
"#Calrose rice is also well known as Sushi rice, imported from America, Australia, Vietnam and China.
#It is quite round and short in shape and is categorized under the JAPONIKA group. Other than Calrose rice, they are categorized under the INDIKA group.
#Very starchy and soft once cooked.
#Best served as Sushi and other Japanese food"

Hope this helps babe