Maximus
Gold Member
Ok, I have 500g (should that not be 500ml?) of Passata, wholemeal penne pasta, plenty of mince, onion, garlic cloves, and mixed herbs. I was just going to make a pan of pasta bolognese to use up the passata really. A couple of questions as usually I just follow pre-packed or processed Dol Mio etc.
Firstly, can Ido the onions and garlic in fry light and add the mince to seal/brown then add the pasta (cooked separately) and passata and a few herbs?
Sounds simple enough, but what are the recommended amounts (approximate would do) of mince and penne for the 500g of passata?
Also can this be decanted for freezing as I don't want to eat the lot in one sitting?
Finally, I have bought quark for the first time. Might it be possible to use this as a form of bechemal replacement and turn the whole dish into a pasta bake of sorts?
This is all new to me so I have a rough idea and love dabbling in the kitchen. Any advice or even criticism as always welcome as I look to add to my repertoire
Steve.
Firstly, can Ido the onions and garlic in fry light and add the mince to seal/brown then add the pasta (cooked separately) and passata and a few herbs?
Sounds simple enough, but what are the recommended amounts (approximate would do) of mince and penne for the 500g of passata?
Also can this be decanted for freezing as I don't want to eat the lot in one sitting?
Finally, I have bought quark for the first time. Might it be possible to use this as a form of bechemal replacement and turn the whole dish into a pasta bake of sorts?
This is all new to me so I have a rough idea and love dabbling in the kitchen. Any advice or even criticism as always welcome as I look to add to my repertoire
Steve.