The onions I see floating in the excess oil are nit caramelised mate they would be brown.
What the f uck are you having for Dinner thread..
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Didn't you caramelise those too are they hiding the translucent ones?Like I said I also fried some sliced onions.
Well after my disaster the other day by adding a large onion to a Mediterranean dish (with fish) hence killing it (never to be done again), i recovered myself tonight, well just about.
Pack of beef mince the 5% stuff, to make a bolognese.
All fresh ingredients, i chopped up one medium size courgette into slices and then halves again, same with two medium sized carrots, but with the carrots cut them thinner. I had a large spring onion just about to turn, so chopped that up too (the huge bulb type spring onion) - finally i chopped up some orange and red sweet peppers (the small variety)...
Then chop up a large white onion for when you first fry the mince.
Gentle fry the mince in the saucepan, no oil or anything needed, adding the large white onion, oh and some garlic! Once the mince has all changed from pink to brown, throw on top the courgettes, carrots, peppers and spring onion, anything yer like, stirring as the natural juices are forming at the bottom of the pan, before adding...
Now at this bit it's a matter of various choices, but i went with a carton of italian tomatoes with garlic and chilli. You could have just added fresh tomatoes chopped or whatever. Add to the pan and continue to stir, until it's all mixed in and then season. At this point you need to gauge the liquid content, i was going to cook on a low heat for 3-4 hours, so i added a very SMALL amount of boiling water. Well i actually washed the tomato carton around with it, to get out the remains of the tomato base.
After a couple of hours i tasted and was NOT happy, i didn't want this for pasta but a garlic bread base. Despite hardly adding water it tasted way too watery, so i threw in a knorr rich beef stock pot....boom problem sorted. Left on low heat for another 2 hours.
Then in the oven, heated up garlic baguette slices, four per plate less than 10 mins in the oven, until slightly brown.
Pour the sauce on to each garlic bread slice until covered. Sauce was reasonably thick, not over thick and tasted bloody lovely, on the garlic bread it was very filling.
Later looked in the fridge and realised i forgot the bloody mushrooms
Please note this recipe is no good for those of a sausage disposition 
Pack of beef mince the 5% stuff, to make a bolognese.
All fresh ingredients, i chopped up one medium size courgette into slices and then halves again, same with two medium sized carrots, but with the carrots cut them thinner. I had a large spring onion just about to turn, so chopped that up too (the huge bulb type spring onion) - finally i chopped up some orange and red sweet peppers (the small variety)...
Then chop up a large white onion for when you first fry the mince.
Gentle fry the mince in the saucepan, no oil or anything needed, adding the large white onion, oh and some garlic! Once the mince has all changed from pink to brown, throw on top the courgettes, carrots, peppers and spring onion, anything yer like, stirring as the natural juices are forming at the bottom of the pan, before adding...
Now at this bit it's a matter of various choices, but i went with a carton of italian tomatoes with garlic and chilli. You could have just added fresh tomatoes chopped or whatever. Add to the pan and continue to stir, until it's all mixed in and then season. At this point you need to gauge the liquid content, i was going to cook on a low heat for 3-4 hours, so i added a very SMALL amount of boiling water. Well i actually washed the tomato carton around with it, to get out the remains of the tomato base.
After a couple of hours i tasted and was NOT happy, i didn't want this for pasta but a garlic bread base. Despite hardly adding water it tasted way too watery, so i threw in a knorr rich beef stock pot....boom problem sorted. Left on low heat for another 2 hours.
Then in the oven, heated up garlic baguette slices, four per plate less than 10 mins in the oven, until slightly brown.
Pour the sauce on to each garlic bread slice until covered. Sauce was reasonably thick, not over thick and tasted bloody lovely, on the garlic bread it was very filling.
Later looked in the fridge and realised i forgot the bloody mushrooms
Please note this recipe is no good for those of a sausage disposition
They are hidden under the caramalised onions.No peas mate?
Yeah must admit, the texture is not great, sometimes maybe a bit of crap is good
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