Saturday 19 October 2013


Assalamu alaikum wa rahmatullahi wa barakatuhu!

This recipe is for the classic Italian dish, Bolognese. It is my  slightly spicy version, and is perfect for these crisp autumn days - especially if you're in need of some comfort food. Serve with any pasta of your choice.

A Simple List of Ingredients:

1. Any Pasta of Your Choice
2. Carrots
3. Onions
4. Olive Oil
5. Celery
6. Crushed Garlic
7. Minced Lamb
8. Salt and Pepper
9. Red Chilli Powder
10. Chopped Tomatoes Tin
11. Vegetable Stock
12. Frozen Peas
13. Cheddar Cheese

Bismillah, let's begin!

Heat a few tablespoons of olive oil in a large saucepan.

Peel and finely chop one onion.

Add the onion to the pan.

Soften the onions for a few minutes.

Add a teaspoon of crushed garlic.

Cook for another minute or two.

Add one pound lamb mince.

Brown the meat, and season with salt and pepper.

Add two teaspoons red chilli powder, or to taste.

Cook for another few minutes.

Take two celery sticks.

Finely chop the celery.

Peel and finely chop three carrots.

Throw in the celery and carrots.


Add a splash of vegetable stock.

Take a can of chopped tomatoes.

Pour into the saucepan.

Stir well, and add another splash of stock, depending on how much sauce you want.

Bring to the boil, and then simmer on low with the lid on for 30 minutes.

After 30 minutes, the sauce should be a dark red colour.

Throw in a handful of frozen peas.

Stir the peas through, and allow to cook for a few minutes. Taste for seasoning at this point, and adjust.

Next, cook the pasta according to the packet instructions. I used about 100 grams of pappardelle, but you could use any pasta.  

Once the pasta is done, add it to the cooked sauce.

Toss well!

Grate in some Cheddar cheese.

Allow the cheese to melt, and then serve!


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