Member recipe by dinorocker
- Olive oil (for frying - but very little -half tablespoon)
- 1 large onion, peel and finely chop
- 3/4 garlic cloves, peeled and crushed
- 1 kg minced beef (not fatty - get from a good butcher)
- 1 x 300g jar double concentrate tomato puree
- 2 x 400g tins chopped tomatoes
- 150ml chicken stock
- 3 x 5ml spoons sugar
- 2 x 5ml spoons red wine vinegar
- 4 x 5ml spoons dried basil
- 4 x 5ml spoons dried oregano
- Freshly ground black pepper to taste
- A touch of freshly ground salt
- 400g fresh egg spaghetti
- half 5ml spoon salt
- Heat the oil in a large pan, add the onion and garlic and fry until golden.
- Add the beef and fry until browned, stirring constantly. Stir in the tomato puree, tomatoes and chicken stock and mix until well blended.
- Stir in the red wine vinegar, sugar, basil and oregano with the salt and pepper, bring to the boil. Reduce the heat and simmer for 20 minutes, stirring occasionally. Taste occasionally, just 'cos it's one of the great parts of cooking! Also, add extra basil and oregano if needed.
- At the end of 20 minutes, leave the bolognese simmering and cook the spaghetti in boiling salted water for about 12 to 15 minutes, (or instructions on packet), or until al dente. Drain and keep warm.
- Serve spaghetti on plate or pasta dish, add the bolognese, quantities to suit yourself. A freshly baked/warmed baguette goes very well with this. Grated parmesan cheese, or a cheddar if the children/grandchildren are eating enhances the dish.