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Spaghetti Bolognaise
Ingredients
500g lean beef mince1 medium onion
3 cloves garlic
1 punnet portabellini mushrooms
1 tin chopped and peeled tomatoes
1 tin tomato paste
1 teaspoon sugar
1 teaspoon dried origanum
100ml red wine
coarse salt and cracked black pepper to taste
1 bunch fresh basil (optional)
1/2 pkt spaghetti
mozzarella cheese
parmesan cheese
1. Roughly chop the onion, crush the garlic and slice the mushrooms.
2. Cook spaghetti in salted water with a dash of olive oil. In 900W microwave oven, it takes 13 minutes. Stir halfway through cooking. Drain and rinse quickly with cold water, then toss with a little olive oil.
3. Meanwhile, cook onions in olive oil until transluscent, then add the mushrooms and cook over medium heat until most of the water has evaporated.
4. Add the mince and turn up the heat. When meat is brown, add the garlic (adding the garlic earlier may cause it to burn and taste bitter).
5. Add the tomato paste and tinned tomatoes, sugar, oreganum and red wine. Simmer uncovered until the sauce has thickened, then turn off the heat.
6. If using, rinse the basil in water and roughly shred into the meat sauce. Do not overcook the basil; simply let the warm sauce cause it to wilt as you stir it in.
7. Season to taste with salt and pepper.
8. Serve meat sauce over spaghetti, with roughly grated mozzarella and finely grated parmesan cheese on the side.
2. Cook spaghetti in salted water with a dash of olive oil. In 900W microwave oven, it takes 13 minutes. Stir halfway through cooking. Drain and rinse quickly with cold water, then toss with a little olive oil.
3. Meanwhile, cook onions in olive oil until transluscent, then add the mushrooms and cook over medium heat until most of the water has evaporated.
4. Add the mince and turn up the heat. When meat is brown, add the garlic (adding the garlic earlier may cause it to burn and taste bitter).
5. Add the tomato paste and tinned tomatoes, sugar, oreganum and red wine. Simmer uncovered until the sauce has thickened, then turn off the heat.
6. If using, rinse the basil in water and roughly shred into the meat sauce. Do not overcook the basil; simply let the warm sauce cause it to wilt as you stir it in.
7. Season to taste with salt and pepper.
8. Serve meat sauce over spaghetti, with roughly grated mozzarella and finely grated parmesan cheese on the side.
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