Celebrate Noodle Ring Day and have an excuse to eat pasta all day.
Noodle Ring All Day, why not?
All around the world, there are different versions on how to cook and prepare Noodles?
Noodles are found in different countries with their own recipe on how to cook and prepare the pasta. To those who love to eat noodles, don’t you know that Noodle Ring day is being celebrated every 11th of December?
According to the Historians, the oldest evidence of noodle consumption was from 4,000 years in The People’s Republic of China while the earliest written record was found during the Han Dynasty and became the staple food throughout the different dynasties up to this day. If the Asian Countries has their own versions such as Udon, Ramen, Pad Thai, and Naengmyeon, European countries specifically Italy is well known for their pasta.
There are different varieties of pasta, Long pasta, Short pasta, Minute Pasta, Pasta all’uovo, Fresh Pasta and Pasta for pasta al forno for baked pasta dished. One of the famous and traditional Italian recipes is Spaghetti Bolognese.
So what is the best way to celebrate the Noodle Ring Day? Cook pasta and eat it with your loved ones. Here’s quick and easy recipe for you.
Recipe Servings: 5
Cook Time: 01 Minutes
Difficulty Level: Medium
Prep Time: 10 Minutes
Total Cook Time: 11 Minutes
INGREDIENTS OF SPAGHETTI BOLOGNESE:
- 3 Tbsp olive oil
- 2 onions, finely diced
- 1 clove garlic, finely chopped
- 2 large carrots, finely diced
- 3 sticks celery, finely diced
- 500 gm minced lamb
- 8 fresh tomatoes, finely chopped or 2 x 400g cans chopped tomatoes
- 2 Tbsp tomato puree
- 250 ml white wine
- 1 bay leaf
- 3 sprigs parsley
- Salt and freshly ground pepper
- Freshly grated nutmeg
- 60 gm freshly grated Parmesan cheese
- 500 gm spaghetti
- 30 gm butter
How to Make Spaghetti Bolognese
To make the Bolognese sauce:
- Heat the olive oil in a large saucepan over a medium heat.
- Add the onion, garlic, carrot, and celery and fry for about 6 minutes or until tender.
- Stir in the minced lamb and fry for 10 minutes or until the lamb is evenly brown and crumbly.
- Add the chopped tomatoes, tomato puree, wine, bay leaf, and parsley. Lightly season with salt.
- Add pepper and freshly grated nutmeg to taste.
- Return the mixture to the boil and simmer for 30 minutes until it forms a thick, sauce, then remove the bay leaf and parsley.
- Finally, stir in 6 Tbsp grated Parmesan.
- Just before you are ready to serve, drop the spaghetti into a pan of boiling, salted water.
- Cook according to packet instructions until al dente (firm to the teeth) which should be about 10 minutes.
- Drain thoroughly and heap into a serving bowl. Add the butter and 4 tbsp more Parmesan.
- To Serve: Toss well and serve with the sauce and extra Parmesan.