Wednesday, February 19, 2014

Spaghetti Bolongnese our style.

This is our family recipie for spaghetti, I would make it at least twice a month.  We always have fresh basil on hand, or in ice cubes in the freezer.  I also use the same recipie, but with mexican chili and beans added, for chili con carne.  Top with grated parmesan cheese.

Spaghetti Blongnese

Rating: easy


500g mince beef (or beef and portk)
1 large onion
1 clove garlic
olive oil
salt and pepper to taste
2-3 sprigs fresh basil, chopped  (reserve some for the end of the sauce)
1 tsp dried mixed herbs 
1tsp sugar
1 can tomatoes - plus water to fill the can
Instant spaghetti
Parmesan cheese


Soften garlic and onions in olive oil.  Add beef and break up with a spoon, cook until it all turns colour.
Add the rest of the ingredients and 1can of water. Bring to boil and cook for 20mins to 1 hour, depending upon how you like your sauce.  Reserve a couple of leaves of basil to put into the sauce once it is full cooked.
Cook required amount of spaghetti in rapidly boiling salted water for the time shown on the packet (usually 8 minutes) do not overcook.  Top each bowl of spaghetti with sauce and cheese.


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