Wednesday, February 2, 2011

Basic Bolognaise Sauce and Spanish eggs in Bolognaise Sauce

    1 tablespoon oil                                               
    1 med onion                                                    
    1 clove garlic                                                 
    1 teaspoon dried oregano                                       
    500 grams mince                                                
    2 tablespoons tomato paste                                     
    1/2 cup red wine                                               
    400 grams can chopped tomatoes                                 
    1 cup beef stock base                                          
    1 teaspoon castor sugar                                         Heat oil, cook onion and garlic, add organo, add mince with a little water and cook stirring to break up mince for 8-10 mins.  Add tomato paste, add wine, tomato, stock and sugar.  Bring to boil for 10 minutes place in dream pot for 2 hours.  Season with salt and pepper,
Spanish baked Eggs:  Add 1 tea cumin, 1/4 tea chili, 1 tea smoked paprika 3 cups bolognaise mix, 4 eggs, chopped chives.  Cook chili, add paprika and bolognaise and heat through.  Spread into greased baking dish.  Using a spoon, make 4 indentations in mix, crack 1 egg in each, season with salt and pepper, drizzle with a little oil and cheese and bake for 10-12 mins.  Sprinkle with chopped chives.

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