Tuesday, July 27, 2010

Bolognese a la Matagalpa

. Red pepper, diced
. Eggplant, peeled and cubed
. Onion, diced. Garlic, diced
. 1lb ground Matagalpa beef
. 2 cans peeled, canned roma tomatoes
. Fresh mushrooms (imported...)
. Olive oil and butter
. Paprika, dried oregano, basil, parsely, bay leaves, dried chile seeds
. Ground pepper and salt

Sautee red pepper (in bowl) and cubed eggplant (salted, patted down with paper towel, left to sit for 15 mins) in olive oil.
Set aside.

Sautee mushrooms with garlic and butter. Set aside.

Sautee ground beef in butter with onions, garlic, spices and herbs.

Transfer ingredients 1 by 1 to pot...

Add cans of peeled roma tomotoes and simmer with the bay leaves.
Gently mush tomotoes with wooden spoon until you have a chunky, meaty sauce.
Add dried chile seeds to taste, depending on your desire for heat.
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