Freezer burn; here’s a saucy remedy for your pasta

Tonight we needed a quick tea so raided the freezer for a leftover stash.  I found an unlabelled mysterious package which turned out to be a batch of bolognaise sauce.

The only way to salvage was to whip up my favourite  tomato sauce…

Onion (medium) sliced and diced
Carrot (medium) scrubbed and grated
Garlic clove crushed
Teaspoon of fennel seeds crushed
Tin on chopped plum tomatoes opened

Splash of oil in sauce pan add onion, carrot and cook on medium heat for five minutes

Add garlic and fennel and cook for a further 2 minutes then add tomatoes.

Cook for 15 minutes, season and blitz with a stick blender taking care not to splash yourself.

Add enough sauce to the bolognaise to bring it back to life.

image

I love this sauce the fennel really gives it a depth of flavour and it’s really rich and smooth the carrot removes any acidity from the tomatoes .

Just goes to show how easy it is to cook from scratch using simple ingredients.

We’ve yet to try this with just pasta but I feel confident with some basil ripped over the top it would be a winner too.

Love Louise X
Louise Winder Food & Travel
#EatBakeBlog

Posted from WordPress for Android

Advertisements

Best Itailian in Wakefield – Felice’s Bella Roma (63 Northgate)

We booked here on spec early on a Saturday night for a late dinner. We arrived and were warmly greeted and seating at the bar whilst our table was prepared.

We had a couple of Martin Rouge’s and perused the menu; which was a great delight to us as there is a really breadth of choice with authentic dishes.

We were seated and not long after our orders were taken; Caprese and Gameroni All Aglio (prawns with cannellini beans and fresh chilli) followed by Sea Bass and Veal with a side of Zucchini. The starters arrived and were well presented, my prawns however were overcooked and the chilli had been left out of the dish; the waiter was quick to resolve this and the new dish was tasty; I would say if I could improve this dish it needed a dash more sauce to make it richer.

Main course was again well presented, the Sea Bass was tasty but the sauce could have taken some more seasoning and a further reduction. The veal dish was tasty enough however the escallops were well done and the sage flavour was too subtle. The Zuchinni was cooked to perfection.

For desert there was only once choice the Tiramisu – which was a slice of heaven, hats off to the pastry chef for this beauty.

Atmosphere was great in the restaurant, a really lovely buzz, while the staff were really busy there was no drama or fuss. They checked on us regularly and corrected the issues to took feedback well.

Cost: three courses with aperitif, bottle of wine and coffees was £73Prawns

Winder winner…  3/5  service was excellent, a lot of restaurants could learn from this team although there is still room for improvement. We will be back and hope that we become regulars at Felice’s Bella Roma.