How to make Spaghetti Bolognaise: recipe

SPAGHETTI BOLOGNAISE: RECIPE
Spaghetti Bolognaise consists of a meat sauce served on a bed of spaghetti with a good sprinkling of grated Parmigiano cheese. Although Spaghetti Bolognaise is very popular outside of Italy, it never existed in Bologna, where ragù is served always with the local egg pastas tagliatelle or lasagne. Spaghetti Bolognaise (Spag Bol) is by far my favourite meal – easy to prepare and delicious to eat!

Spaghetti Bolognaise Ingredients (serves 4)
- 1/2 tbs olive oil
- 1 large chopped onion
- 1 large garlic clove, crushed
- 50g chopped pancetta
- 1 cup beef stock
- 1/2 cup red wine
- 600g diced tomatoes
- 1/8 cup tomato paste
- 250g spaghetti

Step 1
Heat 1/2 tbs olive oil in a saucepan over a medium heat and cook 1 large chopped onion, 1 large garlic clove, crushed, and 50g chopped pancetta for 4-5 mins. Increase heat to high, gradually add 500g beef mince and cook until well browned.
Step 2
Add 1 cup beef stock, 1/2 cup red wine, 600g diced tomatoes and 1/8 cup tomato paste. Bring to the boil, then reduce the heat to low and simmer partially covered for 1 1/2 hours, stirring occasionally. Season with salt and pepper.
Step 3
Cook 250g spaghetti in boiling, salted water until al dente. Drain. Serve half the bolognaise with the pasta and freeze the remaining sauce for later. Serve with grated parmesan, if desired.

SPAGHETTI BOLOGNAISE TIPS:
– Add mushrooms to the bolognaise sauce for extra flavour.
– Spag Bol is a great meal for children (especially if they do not enjoy eating their vegetables) – by grating vegetables into the bolognaise sauce you can disguise the fact that they are eating them.

Source:
Fresh Living - June 2005, Page 35
Recipe by Rebecca Truda