Spaghetti Bolognese

Equipment Ingredients supplied by school

Chefs knife 1 x 5ml mixed herbs 750ml water
Paring knife Black pepper 1 tbsp of oil
Garlic press Person A
Saucepan with lid 1 onion
Wooden spoon 1 clove garlic
Measuring jug 1 carrot
Colander 1 celery stick
Vegetable peeler Everyone needs a
Measuring spoons (tbsp) Person B container to take
1 chopping board – which colour? 250g minced beef home your food!
___________ 1 x 15ml tomato puree
1 x 400g can chopped tomatoes

Method
1. Prepare the vegetables, peel and crush garlic, peel
and dice the carrot, finely chop the celery, peel
and chop onion.
2. Fry the onion, garlic, carrot and celery in the oil
for 3-4 minutes.
3. Add the minced beef and cook until it has browned.
4. Add the tinned tomatoes, tomato puree, mixed
herbs and water and mix all the ingredients
together. Then add a few twists of black pepper.
5. Bring to the boil and simmer for 20 minutes.
6. Meanwhile, wash all equipment and put back.
7. When the Bolognese is done, half will go in your
container and your partner will get to take home
the other half. Raw beef is pink

Spaghetti (to be made freshly at home!)

1. Place a saucepan on a hob, add salt to the water
and bring to the boil.
2. Once water is boiling, place the spaghetti into the
water (ask an adult if you are not sure). Cook for
10-12 minutes or until the spaghetti is ‘al dente’.
3. Meanwhile, reheat your Bolognese.
Cooked beef is brown
4. When the pasta is done, drain water into a sink
from the spaghetti using a colander.
5. To serve, pour some of the Bolognese sauce over
the spaghetti, add cheese if you like and enjoy!

Skills
Simmering, Boiling, Weighing, Chopping an onion,
Bridge hold, Claw grip, Using the hob, Washing up.