Author: Pe4Syk8aTEk
Look. Just dont mess with Godmother Titli and her Spaghetti Bolognese or the Boys will be round…
- 500 g (1 lb) minced beef (or horse’s head)
- 400 g (14 oz) tin of chopped tomatoes
- 250 ml (8 fl oz) beef or vegetable stock
- 1 stick of celery, thinly sliced
- 2 onions, finely chopped
- 1 carrot, peeled and finely diced
- 2 garlic cloves, whacked and finely chopped
- 2 tbsp tomato paste
- 1 tbsp plain flour
- 2 tsp oregano
- ½ tsp nutmeg
- Spaghetti
- 3 tbsp butter
- 3 tbsp olive oil
- Salt
- Pepper
- Worcestershire sauce
- Parmesan cheese
- Melt the butter and the oil in a pan and fry the onions, celery, carrots and garlic for 5 minutes.
- Add in the mince beef and cook until the meat is browned.
- Add in the flour and tomato paste and cook for 2 minutes.
- Add in the tomatoes, stock, oregano and nutmeg. Season with salt, pepper and Worcestershire sauce. Cover and simmer gently for 45 minutes.
- Cook the spaghetti in a pan of salted water with 2 tbsp of olive oil until “al dente”.
- Place the cooked spaghetti on a plate, spoon on some Bolognese sauce and sprinkle with parmesan. EH!
Calories: 806 Fat: 41.9 Sugar: 9.4 Fiber: 5.9 Protein: 35.3 Cholesterol: 109.1
Bolognese sauce freezes very well so you can make a tank-full. The same sauce can also be used to make lasagna.
Recipe by Titli's Busy Kitchen at http://titlisbusykitchen.com/recipe/spaghetti-bolognese
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