Quarantine cooking: Impress your little ones with this simple spaghetti bolognaise
05 May 2020
For some of us, we’ve always been curious about what chefs like to cook at home especially for their children when they’re not whipping up elevated surf-and-turfs and skillet-cooked mains. Do they stick to kid-friendly meals like mac n cheese or fish and chips? Therefore, we asked Nathan Green, the chef de cuisine of Rosewood Hong Kong’s traditional Texan smokehouse-inspired Henry to show us how to make his straightforward, highly-impressive and most importantly, kid-approved bolognaise. Full recipe below.
Bolognaise (makes 4-6 child portions)
400g beef mince
1 diced onion
2 sliced cloves of garlic
50ml olive oil
1 tsp dried oregano
1 tbsp tomato paste
1 tin chopped tomatoes
In a medium size pan, turn up to a high heat and add the olive oil.
Break up the beef mince and add it to the pan.
Lightly colour the mince. Make sure that any water left has evaporated off and the mince is back to frying.
Now, add the onion and garlic. Sweat them until they are soft and translucent - roughly 5-6 minutes.
Add the oregano and the tomato paste and cook them out for 3 more minutes.
Lastly, add the tinned tomatoes, a nice pinch of salt and a few twists of white pepper.
Turn the heat to the lowest setting and cover the pan with a lid.
Gently cook the bolognaise for 45 minutes to an hour, stirring every 5 minutes or so. Once the sauce is nice, thick and beautifully rich, turn the heat off.
Serve with 50g of dried boiled spaghetti and top with some grated parmesan (a favourite of chef Green’s daughter, Lily.
Always make in batches and store them in the freezer for future dinners.
For more of chef Nathan Green's cooking and dad-ventures, follow him @chef_smokeybandit