This is not my first foray into “food writing”, I once was the food columnist for the University College Dublin Tribune for all of a week
During my tenure at the Tribune , I wrote two articles one a review of the eateries available on campus , the highlight of that article being the neon pink chicken tikka sandwiches available in the student shop and the other a “how to guide” for the student kitchen . In this, my advice to male students that when cooking a romantic meal for a girlfriend, spaghetti Bolognese would not cut it , as it was boring and girls do not feel romantic trying to slurp up tomatoey pasta . What a snob I was. Thankfully my attitude to spag bol has changed.
Spaghetti bolognese is a classic to Irish cuisine, a bastardised version of the rich ragu bolonges. Its shady heritage withstanding, it is comfort food to the Nth degree, meat in a rich tomatoes sauce with silky pasta and Parmesan (or cheddar if you’re a student) seasoning the top. But this is no a post on spag bol. This is post on the dish which has replaced spag bog in my household; it still is mince meat in a rich sauce with pasta. It is Jamie Oliver’s Jools Pregnant Pasta dish.
Sausages , carrot , clearly ,spring onion blitzed up in the food process , seasoned with fennel seeds , chili and oregano., fried off , add a tin of tomatoes simmer for ten minutes and Jamie’s your uncle , a delicious , filling , comforting cheap meal in fifteen minutes . It is the aniseed from the fennel and heat from the chili which really lift this dish and make it addictive .
500 g of penne pasta
2 sticks of celery
1 carrot peeled and chopped into three
4 spring onions
I red chili with out the seeds
400 grams of sausages
Teaspoon of fennel seeds
Teaspoon of dried oregano
4 cloves of garlic crushed
1 tablespoon of balsamic vinegar
1 can of chopped tomatoes
Extra virgin olive oil
- Put your pasta on to cook . I am on diet at the moment so I use wholewheat penne . but it's up to you what shape you like .
- warm a glug of oil in pan big enough to toss the pasta in later over a medium heat . Plonk your sauges meat mixture in the pan . at this stage it looks kinda of disgusting like a big pink pork blacmange like mass , but don't panic it will be all right on the night .