What I am about to show may be detrimental to all the Italian Chefs around as I have improvised the recipe quite a bit, adapting it according to the whims of my taste-buds! So to those who are staunch traditional recipes 'sticklers' , you should exit here! :p
Ingredients prepared: grated carrot, finely diced celery,
chopped onions, chopped garlic, minced meat, 
home-made chilli boh (the detrimental ingredient, hehe), tomato puree 1 can and sauce, chillie sauce, bay -leaves, oregano, chopped parsley 
Method: Sautee the onions and garlic in canola/olive oil till brown.
Fry in the chillie boh. This adds spice and gives better Asian flavor to the sauce, rather than having just a plain and bland tomato tasting gravy. Add in tomato puree and wait till it gurgles.
Then pour in your minced meat which looked kinda weired in the picture. 
Stir and blend the meat into the tomato mixture till you're sure that the meat has absorbed all the flavors and are well-cooked. Add in the chopped celery and grated carrot.
Besides giving flavor, these ingredients lend the crunchiness to the gravy. Sprinkle in the oregano but not too much as its distinctiveness will outdo the Asian tang we desire here.
Place in the bay leaves, another herb so much proclaimed by the Italians. 
To satisfy my seasoned taste-buds, I'd add in chillie and tomato sauce in amounts that vary according to time, place , weather and also hormonal challenges!
A tip I learned from Chef Wan: when cooking a sour dish, add in sugar in liberal amounts to neutralize the acidity. I may be biased towards this coz I am a sucker to sweetness, having been accustomed to sweet-savory food since small.When buying spaghetti, I'd look for the thinnest possible so it will turn out just nice and ala dante. Empty the packet of spaghetti into a deep pot of boiling water.
Once cooked, drop a blob of margerine. Drain. 
Serve spaghetti with a generous serving of the gravy garnished with parsley and parmesan cheese. Bon appetit!
41 comments:
Todau my luch is spagetthi....emm.sedap
Hello
First I tink I like ur spaghetti pasal ada a)chilli and sugar...Me pun nak ahh Kan kan.Der goes my diet....
So, there are many versions of this spaghetti thingy,eh? Must get Bea to try this version, when we are back from Bangkok nanti.
For the next 10 days, it's Thai Cuisine for us....yum..yum...
It's not so unusual to put chilli in a pasta dish - there are quite a few authentic recipes out there (penne arrabiata comes to mind) that uses chilli as well as tomatoes :)
I think I am going to like this version of speghetti bolognaise. Just like you, I like a little sweetness in most of my cooking.
Can we expect to taste your Spaghetti Bolognaise this Christmas hols?? *wink*wink*
emmm,yummy,looks so deliciouuus i can feel my mouth all watery here(heheh,is that right?)
AM- so how wuz it?
EM- you tgh berdiet ke?
Pycno- dont forget to try the grasshoppies!
Anon 1- true...I guess I have done so much improvisions that I thought it tasted so different
Bea- Christmas hols? Kawe baru ingat nak jalan-jalan cuti...hihi
Lentiforme- Salams to you too...Neurosurgeon?
Anon 2- Yeah, Muhammad my son had 2 plates full!
everytime my mother makes this, more often than not the spaghetti finishes first. and the next day we'll hv lauk bolognaise with rice and bolognaise sandwiches plus an array of other bolognaise 'snacks' :P
Hello
Ialah or Im tryin to anyway probably kena puasa soon n fast hehehe.
Oh Wow!
So, the not-so-happening weekend was then the prelude to this fantastic display of culinary prowess eh Doc?
Bravo.
CRIMSON- in my house it'll be the opposite- the gravy will deplete awal2 lagi- because my kids love pouring generous amt of the gravy..so I have not the opportunity to taste bolognaises of different sorts, :))
Em- I too need to fast more of Mondays and Thursdays...:(
Count Byron- hehe the only Count that graces my blog...culinary prowess?..no far from it..
Hemmm, your spaghetti looks so delicous!!
I have been thinking of cooking spaghetti sauce myself too.
Reason being, I want to increase my Lycopene intake. It has been known to reduce risk of prostate cancer and female cancers as well I hope.
Tomatoes, being red is rich of lycopene, but it has to be cooked to bring the lycopene out. For no cooking, just eat red melon.
So, keep making the source, with lots of red tomatoes.
Actually wave kita agak sama, kalau tak kerana kueh talam, weekend pun buat spaghetti sauce, he he with meat balls.
just to add, i watch oprah one day and a guest said that red tomatoes are so good that we got to name one island after it, also brocolli, then tumeric, then ginger, the list continues...depa belum tahu khasiat pegaga, serai kayu, cekur etc lagi tu.
infact, ada orang makan coconut diet pun for health, esp for candidiasis, he he tu ler, dari makan santan atau kunyah kelapa, baik ler makan kueh talam with thick coconut head.
lentiforme- those who are at usual loggerheads with Neurosurgeons are Neurologists and the Anaesthetists..so which one? heheh....love reading your daily arrays of thoughts...very deep indeed!
Has- Actually I used to put lots of diced fresh tomatoes before--but absent mindedly forgot this time! :)
he he apa ke benda source spaghatti tak dak tomatoes, actually i pun tak perasan bila baca tadi.
Roza, I sempat jumped into lentiform nucleus just now, no place to write comment, he he he, so patah balik mai sini.
De ja vu...I thought I was reading my own entries when I was single last time. Funny how a husband cam change the whole architecture of my mind and soul. Kena gi balik baca, sekarang ni tak dak time, the next few days i will be facilitator to a group of people, among them are my ex-lecturers. He he dulu depa guru, sekarang time I nak ketuk kepala depa, keh, keh, keh.
Lagi satu Roza, orang sekarang tak makan dah margarine, transfat tau!!! a sure way to clog up your vessels. lebih baik ambik butter, lagi lemak, he he he, tapi best lagi guna ler olive oil. Yang tertulis dalam quran tu ler yang paling best, mamat french dan mamat salleh depa kalau buat salad atau masak, tungang habis extra virgin olive.
Yummy, maybe I will have some spag bog myself after this ;)
Hello Dr Roza
Im eating laksa today for breakfast insyallah ...hehehe Jus wanted to spur you on to fast on Mon n Thu...
Roza,
nah ni site banyaknya kueh melayu
tepung bungkus pun ada: he he this challenge will sure last my life time. keh, keh, keh, nak cuba gi
http://resepi.mesra.net/Detailed/2599.shtml
Has- margerine I pakai jenis vitalite canola oil, so kira ok la insyallah. Thanks for the URL---nanti pi tengok...bole try SATU HARI nanti.heheh
sunflora- probably you could improvise the sauce ala arab pulak?
Em- thank you for spurring me..)
Lentiforme- dont worry. I am not that savvy to be able to track you down..:)....but why lots of enemies? :)...but ur blog mana bole comment?
He he he, I dah comment kat blog dia, kena tunggu approval pulak. Then sempat masuk blog Nurel, he he likes the confusion about Roza tuh, I mean it is bad to laugh, but pretty stirring for professionalism.
Cancer and type C personality. Hemmm..some blog is a challenge to my credibility, he he he.
That is the main reason why I keep coming to your blog. It is stress releasing blog, with a pretty balanced host.
My mum said there is a heavy rain coming either on Wednesday or Thursday. Hemm, hujang hujang sedap makang tepung boko or tepung bungkus panas!
Now I am going to the workshop, probably I'll be meeting either your ikelah or your ex classmates. Now, don't go heavy in the head trying to figure who I am pulak.
Cakap pasal makan lagi, memang interesting!
Your spaghetti recipe tak letak cheese ke? I always (MUST) use generous portions of at least 3 cheeses ... parmesan, mozarella, cheddar ... in the sauce as well as sprinkled on the dish .... biar sampai stringy & yummmmmy macam pizza! And mushrooms, must add mushrooms. For the pedas factor, I guna chili flakes (kalau tak boleh beli, just grind up some dried chilli in the blender). And unlike you DITH, I look for the thickest strands of spaghetti :)
Almost same as my recipe..I do not put sugar cos the carrots are sweet enough , and I add a can of cream of mushroon soup and a can of tomato soup in place of tomato paste is it is less sour and more lemak and I do not add any tomoto or chilli sauce..
alamak...tiba tiba menelan air liur ni ape pasal ye....
Nurel, pulut panggang I dah master. My hubby from langkawi, pulut panggang dia nak sambal udang, i pula dari trg, kita panggil pulut lepa, so ada conflict ler, bukan tak suka sambal udang, tapi bila makan asyik tak puas, nak rasa sambal ikan ada halba macam dalam pulut lepa.
Tapi kalau buat kueh cucur badak, sambal udang yang lebih, i will make into pulut panggang. My next challenge will be Tepung Bungkus, or another name anak dara dua sebilik, bilik dia tu putih dan licin, goyang-goyang lembuknya gitu, he he, maybe i call it anak dara dua sekelambu
that looks scrumptious! so when can I come over for lunch? ;p
drroza,
delicious.........:))
HAs margerine without transfatty acid is naturelle hmm betul ke spelling nih? Not sure if canola oil takder trans fatty..any oil which is hydrogenated will have transfatty acid. I use good old butter..it is not as bad as made out to be
Nurel, any fat that is solid and can be kept outside refrigerator and not turned rancid/damage, are transfat. Canola oil is good, provided it is in liquid form. Actually kelapa sawit kita yang merah2 minyak dia tu lagi bagus, propaganda barat nak melakukan corn oil dia orang, sampai beruk2 kita unemployed, sebab minyak kelapa tak laku. Actually minyak kelapa tu lagi best, ada orang makan by spoonfuls, the virgin coconut oil.
my kids love spagetti.Usually I'll substitute minced meat with chicken. Kalu tak nanti hubby I tok leh makan..Gout..
hmmm pakkal my rumah tersangatlah jauh...kalau tak mintak delivery..it sure looks yummy
Okay...Now I know that I should avoid your blog when I am hungry and have no money to buy lunch. Honestly, you should see the pool of saliva in front of the keyboard that I am typing on right now.
*stomach grumbles*
asalamualaikum,
Tengok spagetty ni teringat lama sungguh rasenye tak makan mee..
perut ku yang sakit..
-nbn
QOTH- yes your recipe sound truly rich one. So you pakai mushrooms apa? Shiteka? The thicker the strand the better ke? I find the thick ones susah nak empok lah.
Nurelhuda- haah sometimes ada gak add in mushroom soup, tapi dah jadi macam gravy hak lain pulak
NB- boleh nyanyi Phoenix Bangkit tak? hehe
Has- minyak kelapa sawit merah tu mahal lah!
Anedra- you're welcome whenever you're here
Anasalwa- but I am pining for your marshmallows in hot cocoa!
Easylady- tnx for the email, insyallah will get in touch. Jilie's mom is my mom's niece (but I never consider her mom my cousin sbb age difference hehhe)
Haslina- you're welcome
hiyoshi- sedihnya dengar...
nbn- kabul tak dak mee ke? Bet hari2 makan beriyani and kambing and roti nan kan? Masak sendiri la.
Nampak sedapppp tu. Nanti bila2 nak cuba gak, selalu buat sos tu dari tin. Tapi masam sangat, hubby tak suka. Ni rasanay boleh buat sos sendiri lah.
DITH, I use button mushrooms. You can get them in cans but the fresh ones lagi sedap. Spaghetti strands yang besar tu, lagi oomph sbb crunchier and more bite, but of course, kena masak lama sikit.
Besides bolognaise, do you use other sauces? Let's trade some more sauce recipes. :) Dangerouslah your blog ni, buat orang nak makan aje.
DITH & QOTH, buat white souce ler, kalau ikut recepi gaya bebas I, ingredients,
garlic, bombay onions goreng, masuk mushroom cream soup, nak cream lagi masuk cream, shrimps, white peper and oregano and other spices as preferred.
I like this source, but hubby kata cepat muak/mual.
Ni dok tunggu images of Roza's garden ni. Roza, next thing we blog is about curtain nak? I nak tayang curtain yang i buat sendiri.
cuti krismis nanti, ada chan ke rasa spagetti tu?
Ummm... That looks good!
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