Monday, December 26, 2011

Home Cooked Mushroom Bolognese


I always admired people that can cut vegetables in tiny cubes. For example, The Italian Dish … look at the size of those carrots and celeries. Because of her favourite, I did try to make this on one of the evening. And that’s when I was home late and I really need to eat something to fill up the hunger, pasta is always the simplest and the easiest food to prepare.

After all, what we basically need is mushroom, carrots, celeries, onions and garlics…. And I find it absolutely healthy. Oh yes, having a bottle of Prego at home is also necessary as well, at least for me.

I remembered I cooked this once for my family, and they loved it very much. And with their compliments it boosts up my confident in cooking pasta dishes. Don’t you agree? Well, every cook is happy to see their dish is happily eaten, and happily commented. I always love to see hubby tells me, ‘Dear, this is nice!’ or ‘Dear, next time cook more of this.’ Or… comments from my family like…

‘Hey sis, think you should make this more… it’s nice.’
‘Aunt, can I have some more…??’
‘How do you do it? Is it easy to make?’

Though those are simple comments and questions, but it really makes your day.  I have never have the confident in cooking during my single days, but the encouragements that I’ve got from hubby was honestly a good push. Of course, for a start, I kept calling my mom for help, for advice, and even bought a lot recipes books for reference. But hey, no one is a perfect cook since day 1, it’s all try and error many times to get something good.

So whoever out there whom has no confident in cooking anything, just try something simple. Give yourself some confident, am sure, you will proud of yourself one day!!

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Mushroom Bolognese

Ingredients
1 large carrot, peeled and diced
2 medium sized celery ribs, diced
1 medium onion, diced
3 garlic cloves, chopped
¾ cup red wine (optional)
About 1 pound of mushrooms (I used button mushrooms), chopped
1 bottle of Prego Mushroom Sauce
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons sugar


Instructions

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  1. Heat the pot with olive oil
  2. Fry the onions till translucent
  3. Add in garlic, fry till fragrant
  4. Add in carrots and celeries, fry till its soft
  5. Add in the chopped mushrooms
  6. While cooking, boil the spaghetti per the instructions
  7. Cook thru the mushrooms and add in the Prego sauce
  8. Stir it and add in dried thyme, oregano and the sugar to taste
  9. Once done, dish out and serve with your spaghetti

1 comment:

babe_kl said...

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