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Spaghetti Bolognese
A simple recipe, but time is required in the cooking to develop the flavours.
Ingredients
 | 1 kg best quality mince beef |
| 1 large onion, chopped finely |
| 2 gloves garlic, or 2 teaspoons minced garlic. |
| 440g tin tomatoes |
| 3 tablespoons tomato paste |
| 125 ml red wine, or more |
| Beef stock cube, dissolved in a cup of hot water |
| 2 bay leaves |
| Several mushrooms, sliced finely |
| 1 teaspoon dried oregano |
| Half a handfull of fresh basil, finely chopped |
| Olive Oil |
| Spaghetti, Salad to serve |
| Fresh grated parmesan, please |
Method
| Heat large pan, add spask of oil |
| Fry onions gently until they start to go translucent. |
| Add garlic, stir for a minute or two |
| Add meat. Keep it moving with a wooden spoon until it is all browned. Use the spoon to break up any lumps. |
| If the meat is good quality, there will be little fat to drain off. |
| Chop up the tin tomatoes, add |
| Add tomato paste, wine and stock, and bay leaves |
| Leave to simmer gently for at least one hour. Stir occasionally, and check to see it simmering dry. Add some more red wine or water if it is. |
| Boil a large pot of water, and cook spaghetti according to instructions |
| Add mushrooms and oregano, stir through, about 10 minutes out from serving. |
| Stir through basil, add salt or pepper to taste. Remove bay leaves. |
| Serve spaghetti onto plates, top with bolognese then parmesan, salad on the side |
| EAT. |
[Submitted by DC]
I found this recipe at Cookings: https://members.tripod.com/cookings_oz
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