My spaghetti bolognese.

I have decided to share this recipe with you guys because I think it is a waste not to. It tastes great and quite dummy-proof to make as compared to the traditional ragu sauce where you spent half the day chopping veggies. I didn't follow any book recipe for this spaghetti. I just made it up myself. You know, sometimes, you read so many recipes that you don't know which is which anymore. And in the end, you have your own recipe. This is my version of spaghetti bolognese with avocado pesto and feta. :D

Avocado pesto

1/2 avocado
a handful of pinenuts
salt
Bolognese sauce
About 200g of mince beef
6 small super ripe tomatoes
2 small carrots or equivalent
1 small onion
2 small cloves of garlic
2 teaspoons of tomato paste
handful of herbs- basil, thyme, rosemary, whatever goes
1 teaspoon cornflour (if need)
Olive oil

Spaghetti- 2 portions, cooked according to instructions on the packet. Coat with a little bit of olive oil.

Feta cheese- to crumble over

Method (makes 2)

1. Make avocado pesto first. (I prefer to make it first, before the bolognese sauce. You can make it later if you like.) Mash avocado with a fork or a masher to mush. Toss the pinenuts on a hot pan for a bit of colour then crush them into little little bits. (I use the JamieOliver flavour shaker to do it. :D) Mix mashed avocado and crushed pinenuts together and season with salt to taste.

2. For the bolognese sauce, first blanch the tomatoes to remove the skin. Blanching means submerging in boiling water for about 1-2 minutes then remove from heat and drain. Makes it easy to remove the skin. Chop the tomatoes into small bits, discard seeds.

3. Cut carrots lengthwise in half, then cut it lengthwise in half again. From there, chop into little quarter bits. Scald in boiling water then drain immediately.

4. Chop onions and garlic finely.

5. Splash olive oil in a pan. Saute onions and garlic on medium-high heat.

6. When onions become transparent and starts to colour, add mince beef to the pan. Saute till mince beef has browned and cooked.

7. Add chopped tomatoes and carrots. Let the tomatoes boil in their own juice until they
become pulp and mushy.

8. Add tomato paste. Stir it into the sauce. At this point if your sauce is still too runny/watery, add cornflour. It depends on how you like your sauce. I don't want mine to be too runny. I prefer mine to have abit of weight to be able to cling onto my spaghetti when I eat it.

9. Add the herbs. Season with salt and pepper to taste.

10. Add the spaghetti to the sauce, mix it through. Then plate it into 2 portions.

11. Top the spaghetti bolognese with avocado pesto, dribble some olive oil on it. Then crumble feta cheese over. Eat it straight!

Viola! Enjoy!

End.