Fusilli with Bolognese Sauce

Fusilli in bolognese sauce. Bolognese sauce is infused with food-grade Essential Oil.

One of the most simple recipe to cook but produces great results among children, teens and adults alike. It is a definite go-to recipe for feeding large group of people but does not require long preparation time.

Ingredients:
400g Ground Beef
4-5 Smoked strip bacon
5 Fresh tomato (use Romano as size comparison)
1 large Onion
2 cloves Garlic
1 whole Carrot
1 Tablespoon Apple cider (or Worcestershire sauce)
2 Tablespoon of Tomato paste
1 cup chicken/beef stock (I usually just use Marmite)

Generous pinch of Cumin powder

Half teaspoon of Coriander powder
Smoked paprika (to preference)
Ground black pepper (to preference)
Salt
Sugar
Butter
Extra Virgin Olive Oil (EVOO)
Essential Oil: Oregano, Lemon, Basil and Rosemary

How to use Essential Oil (EO) for cooking:

First and foremost, please check and ensure that the essential oils that you intend to use are safe for ingestion. I got mine from here, so I know that I could use them with a peace of mind.

I use Oregano, Lemon, Basil and Rosemary Essential Oil for this dish. In order to use the EO in adequate portion, please adhere to the following: 

1. DO NOT use EO from unknown, unspecified and unverified sources (Can't stress this enough)
2. DO NOT drip the EO directly on your dish
3. DO NOT use EO on direct heat to avoid destroying the benefits of the EO

This is how you SHOULD do when using the EO for cooking this recipe. Pour some EVOO into a small bowl, then mix (dilute) the Essential Oil into the EVOO so that you can add the EO evenly and safely to the dish. By the way, dripping the EO directly on the dish will not cause you to die from EO overdose BUT it will definitely destroy your dish. 

For this dish, I use ONE drop of Basil, Oregano and Rosemary each and TWO drops of LEMON Essential Oil diluted in 2 tablespoon of EVOO. I only add this mixture into the dish between Step 7 and Step 8 of the Cooking Direction.

Direction:

1. Chopped the onion, garlic and carrots, then set aside. Roughly chop the tomatoes, don't worry about the seeds.
2. Cut bacon into small strip. 
3. Heat up the pan. Add bacon and a little EVOO in to speed up the cooking. Add in a knob of butter and the onion for caramelisation. Add in garlic and carrots and stir for another 2 minutes.
4. Add chopped tomatoes into the pan. Add the apple cider, cumin powder, coriander powder, and smoked paprika and cook for another 5 minutes.
5. Add apple cider/Worcestershire sauce, tomato paste, stock and season with pepper and salt. Bring to boil and then turn down heat.
6. Heat up a separate pan. Add EVOO to sear the ground beef. Season with pepper and salt, then add the beef and the liquid into the other pan.
   NOTE: IF the liquid in the sauce pan has started to dry out, add some hot water/stock.
7. Use a spatula and roughly mash the cooked tomatoes (should be quite soft now). 
8. Remove the pan from the heat. Add in 2 knobs of butter and the Essential oil mixture into the sauce and work them into the sauce slowly.

You can store the sauce in a close-lid glass jar in the fridge for future use. Just bring the jar out to room temperature when you want to use it and store the jar with the remaining sauce back into the fridge. As we are using Essential Oils in this recipe, a typical jar of sauce can be kept for 1 week, this recipe can be kept for as long as 10 days. Just make sure you perform the sniff-and-taste test.

Fusilli in Bolognese sauce infused with food grade Essential Oil

While preparing the sauce, I usually have another pot of boiling water for cooking pastas. This speeds up the cooking time and I could also use the pasta cooking water to add into the sauce pan when the liquid has started to dry out. Once the pastas are cooked, I would drain it and add to the sauce directly so that the hot pasta would absorb all the wonderful flavor from the sauce while it is cooling down. My usual go to pastas are Spagetti, Fusilli, Shells-Conchiglie and Penne. To finish the dish, shave some Parmigiano Regianno (If you can't find it in your local store, parmesan cheese is good too) on the dish, drizzle some extra EVOO and serve. 

NOTE:

This is a FREE website and also my source of income to support my family. If you liked the recipes that I am posting and appreciate the effort I put into developing these recipes, you could help by using This Link to purchase your Essential Oils. 

If you would like to consider using Essential Oils for cooking, you can get yours from here as this is where I got mine from. The reason for using this brand of Essential Oil is due to the reliable sources of their raw ingredients (own plantations) and the patented distillation technology employed by the company.

I also conduct workshops/classes for groups, so if you would like to engage my service please send me a direct email: seage79@gmail.com. You may also like to consider engaging me to prepare a meal for you or for a group of your friends at a designated place of your choice or at my humble abode (A group of 4-8).

Please note that I spend a considerable amount of my time and effort to develop this website, so if you would like to use any information or resources from my website, the least I could ask you to do is to give credit and provide a link for your readers to visit my page. Thanks in advance for your support.