Spaghetti Alla Bolognese
|Olive oil||2 Tablespoon|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Bacon rasher||3 , unsmoked|
|Celery stalks||1 Medium, finely chopped|
|Carrot||1 Medium, grated|
|Sliced mushrooms||4 Ounce|
|Raw minced beef||8 Ounce|
|Tomato concentrate||4 Tablespoon (Leveled)|
|Dry white wine/Dry red wine||300 Milliliter|
|Tomatoes||4 Medium, skinned and chopped|
|Beef stock||1⁄4 Pint|
|Brown sugar||2 Teaspoon (Leveled)|
|Ground nutmeg||1 Pinch|
|Cooked spaghetti||1 Cup (16 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Perhaps the best known and best loved of all the pasta dishes.
Heat the oil in a saucepan.
Add the onion, garlic, chopped bacon, celery, carrot and mushrooms.
Fry slowly for 7 minutes.
Add the beef and fry for a further 5 minutes, breaking it up with a fork all the time.
Add all the remaining ingredients and bring to the boil, stirring.
Lower the heat, cover the pan and simmer very gently for 45 minutes, stirring occasionally.
Add to the well-drained spaghetti and toss thoroughly.