As the autumn weather cools and we have some perfectly still days, I still manage to eat a salad, or something that isn’t piping hot. But, on the chillier evenings I can’t help but want a big bowl of hot soup or pasta. And there is nothing better than a traditional all time favorite – spaghetti bolognaise. This is the way I make it:
Ingredients
1 x 500 g pack of free range beef mince
2 x medium onions
1 x 125 g button mushrooms
2 x garlic cloves
1 x tin of tomato paste concentrate
1 x large jar of organic tomato puree or 2 x tins of whole Italian organic tomatoes
6 to 10 tablespoons sugar
Dried (or fresh) basil, oregano, salt and pepper
Spaghetti pasta ( I use wheat-free King Soba noodles or rice noodles)
Place the mince in a large frying pan and fry over low heat (stirring occasionally) until brown. While the mince is browning, finely dice the onions, thinly slice the mushrooms, and peel and crush the garlic. When the mince is brown add the onions and cook until the onion is translucent. Add mushrooms and garlic and stir, cook until mushrooms start to soften. Stir in the tin of tomato concentrate. Add the jar of tomato puree (if you are using whole tinned tomatoes, push them through a sieve until all the juices are extracted and then add to the mince mixture).
Then, add a little salt and pepper, a teaspoon of dried basil and a teaspoon of dried oregano (if you are using fresh spices, add half a handful of each, chopped). Add two to three tablespoons sugar, stir and let simmer with the lid on for 30 minutes. Taste, add more sugar if the mix is still too sour and salt to taste. Simmer until nice and thick (not to runny), then add a bit more oregano and basil to taste.
Cook pasta as instructed on the packet, drain and put into bowls – spoon mince on top and sprinkle with Parmesan cheese.
Serve warm with some nice soft fresh bread and a salad or enjoy on its own.
