Monday, January 12, 2009

Spaghetti bolognaise

Spaghetti bolognaise
Preparation Time 10 minutes
Cooking Time 100 minutes
Ingredients (serves 8)
* 1tbs olive oil
* 2 large chopped onions
* 3 large garlic cloves, crushed
* 100g chopped pancetta
* 2 cups beef stock
* 1 cup red wine
* 3 x 400g cans diced tomatoes
* 1/4 cup tomato paste
* 500g spaghetti

1. Heat 1 tbs olive oil in a saucepan over a medium heat and cook 2 large chopped onions, 3 large garlic cloves, crushed, and 100g chopped pancetta for 4-5 mins. Increase heat to high, gradually add 1kg beef mince and cook until well browned.
2. Add 2 cups beef stock, 1 cup red wine, 3 x 400g cans diced tomatoes and 1/4 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.
3. Cook 500g 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.

Recipe by Rebecca Truda


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