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Spaghetti Bolognese will warm your cockles * and your cabinGreat dish for Fall cruisingAlex's Spaghetti Bolognese for Fall Cruising Serves 4 Ingredients:
Instructions: Chop onions and saute until transparent in some olive oil in a medium size pot. Add the garlic and saute lightly. Add the beef and saute until crumbly. We like very lean beef because it's healthier and it creates less of a greasy mess. When the beef is ready, add mushrooms or olives if you like and saute a little longer. Add the chopped tomatoes and stir well. Add spices to taste. Cook about 30 minutes until done. In a separate pot, boil salted water with a tablespoon of olive oil. We use seawater when we're anchored in clean waters. It adds a lovely flavor to the spaghetti. We actually choose to use capellini because it does not take as long to boil, which conserves gas and limits the amount of steam in the cabin to just enough to get warm but not so much that we get heavy condensation. Strain the capellini and mix with a little olive oil to keep it from sticking together. (My first spaghetti dish turned out to be a cake I had to slice because I did not know about olive oil back then!) Serve capellini topped with the rich sauce. Sprinkle with grated cheese.Goes great with a tossed salad - Caesar dressing in individual packets are great to have onboard. Otherwise, keep a bottle of Balsamic vinegar and mix with some olive oil for a quick and delicious Balsamic vinaigrette. A nice bottle of red wine, and you'll be as close to heaven as Earth (or Ocean) can be. * What's a cockle anyway, and why is it always needing to be warmed? |
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