Spaghetti Bolognese:
Ingredients:
1 pkt spaghetti
90g butter
50g finely grated parmesan cheese.
Bolognaise sauce:
Method:
Cook the spaghetti according to the directions on the packet.
Cook until it is al dente, (i.e cooked with a little bit, not too soft).
When the pasta has cooked, you should add a little cold water into the pot and then strain.
Rinse with cold water.
This stops the pasta from sticking.
Strain the pasta.
Melt the butter until it just starts to brown, add the spaghetti and toss the butter through it.
Add the parmesan and again toss the spaghetti through the parmesan.
Alternatively, after you strain the pasta, add a little olive oil.
Bolognese Sauce:
1 kg good quality minced beef steak
1 large onion, finely chopped
2 cloves garlic, crushed
1 glass of red wine
1 tin crushed tomatoes
1 cup water
2 tablespoon tomato paste
Salt and pepper to taste
A good pinch of sugar
2 cups of water
1 or 2 beef stock cubes
2 bay leaves
1- 2 teaspoons mixed continental herbs (basil, oregano, thyme, rosemary)
Olive oil
Method:
Heat about 2 tablespoons of oil in a large saucepan and add the chopped onion and crushed garlic.
Cook gently for about 5 minutes, until golden.
Add the mince and brown through, using a fork to separate the mince.
When all of the mince has been browned, add the wine and cook for 10 minutes.
Add the crushed tomatoes, the tomato paste mixed with the cup of water, salt, pepper, sugar, herbs, bay leaves and the extra two cups of water with the stock cubes. Bring to the boil, cover the pan and simmer very gently for at least 30 minutes, if possible longer, stirring and tasting from time to time and adding a little water if the sauce becomes too thick.
Add extra salt and pepper if needed.
