Fettuccine Bolognese

Bolognese is perhaps the simplest, most beloved pasta sauce of all time. Very simply, it is the simplest sauce that is equally hearty and fulfilling. It's especially convenient for students or busy working adults alike, who would like to eat something really quick to ease hunger. Easily, you can also make this a very elegant meal. The trick is in the presentation.

All you need for a Bolognese sauce is marinara sauce, some minced meat and, but optional, red wine. You can save the red wine for those special moments where you have time to wait until the sauce simmers down a notch for that rich tasting velvet in your mouth.

But, this will be the easy peasy method for the busy bodies.

Fettuccine Bolognese - Simple version
(this recipe feeds 1 hungry person)

Pasta:
1 bundle of dry Fettuccine, with a diameter of 2.5cm
1 tbsp of salt
6 cups of water

Sauce:
2/3 cup marinara sauce - store bought ones are fine
100grams of minced chicken (preferably thigh and breast meat combined)
2 cloves of garlic, roughly chopped
1 tbsp of olive oil

Method:
1. Put 4 cups of water and salt into a large pot until it starts to boil fiercely. Put your dry Fettuccine in to cook. Stir occasionally. It will need approximately 8 minutes.
2. In the mean time while the pasta is cooking, heat your pan with 1tbsp of olive oil and once the pan is hot, add your minced meat in. Saute, for 2minutes or until the meat looks semi-opaque and add garlic.
3. Pour in your marinara sauce, and let the mixture come to a simmer.
4. Your pasta should be about done by now, so while your sauce is cooking drain your pasta and maybe save a few tablespoons of pasta water on the side.
5. Add the cooked pasta into the simmering sauce and stir to combine nicely. If the pasta looks a bit too dry, add a few tablespoons of pasta water. Mix until the sauce and pasta combines well and serve with a nice crusty bread.


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The elegant velvety version of Bolognese sauce

Sauce:
1.5 cup marinara sauce - store bought ones are fine
100grams of minced beef
100grams of minced veal/chicken
4 cloves of garlic, roughly chopped
1/2 cup of red wine (Anything below $11 and above $8 per bottle is decent for cooking, don't use anything you wouldn't drink- a very important tip. Serve the rest of the bottle with the meal)
2 tbsp of olive oil

Method:
1. While the pasta is cooking, heat your pan with 2tbsp of olive oil and once the pan is hot, add your minced meats in. Saute, for 2minutes or until the meat looks semi-opaque and add garlic.
2. Pour in your marinara sauce, and let the mixture come to a simmer.
3. After that, add your wine and let the sauce simmer down to half. It will take approximately 5 minutes on medium high heat. Simmer a bit longer if the sauce is too watery for your liking.
4. Your pasta should be done, so while your sauce is still cooking drain your pasta and maybe save a few tablespoons of pasta water on the side.
5. Add the cooked pasta into the simmering sauce and stir to combine nicely. If the pasta looks a bit too dry, add a few tablespoons of pasta water. Mix until the sauce and pasta combines well.

Serve by first plating the noodles and then top the rest of the sauce on top so that it looks ponzi and pretentious like you've spent forever in the kitchen preparing this. Smear some flour on your forehead to impress. ;P

Useful tip: Always use pasta water to thin the sauce if it gets too dry while cooking.