Spaghetti Bolognaise and Lasagne

For lack of anything else to really talk about, I’ll tell you about tonight’s dinner. Now, spaghetti bolognaise is one of those dishes that every family makes – and pretty much every family makes it differently. Here’s our family’s variation:

What you need:
-beef mince
-a couple of carrots
-a zucchini
-tomato sauce (home-made)
-cornflour
-pasta (*)
-lots of cheese (Minichol [soy] or Bio [coconut] are our favourites)
-two saucepans

What to do:
1-Grate the carrots and the zucchini
2-Put the mince, carrots, zucchini, and tomato sauce in the first saucepan
3-Simmer on a low heat for a very long time, or until cooked
4-Put pasta and water in the second saucepan, and cook
5-Thicken cooked mince stuff in first saucepan (with cornflour slime)
6-Grate cheese
7-Drain pasta
8-Serve and enjoy!

Note: You can make lasagne with the same recipe, plus white sauce:

More things you need:
-1/2 tin of coconut cream (let it stand, so you get the really thick top half)
-the same amount of another milk, such as soy, oat, or rice
-Nuttelex (or another margarine)
-a shallow dish
-paprika

What to do:
1-Steps 1-3 above
2-Step 5 above
3-Pour coconut cream and milk into saucepan
4-Add grated cheese and heat until melted
5-Add cornflower and stir with a whisk
6-Layer mince, white sauce, and uncooked lasagne sheets in shallow dish
7-Finish with lasagne sheets and white sauce, and sprinkle cheese and a little paprika on top
8-Bake in oven until golden-brown
9-Serve and enjoy!

Another Note: steps 3-6 immediately above make white sauce (or cheese sauce, depending on what you call it).

*Orgran makes good gluten-free pasta, although it has maize starch. Our favourite is San Remo’s “brown rice” range, which is gluten AND corn free, and comes out with a texture indistinguishable from “real” pasta.

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One thought on “Spaghetti Bolognaise and Lasagne

  1. […] a food post, hasn’t it? You can read some of my past cooking adventures here: fried rice, spaghetti bolognaise, apricot chicken, leftovers pasta, and “sausage […]

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