Spaghetti Bolognese

Spaghetti Bolognese is very popular outside of Italy, consisting of a sauce based on  meat and tomato served on a bed of spaghetti with a sprinkle of parmigiano cheese. This dish never existed in Bologna, where ragù is served with the local egg pasta tagliatelle or lasagna. Spaghetti is Durum wheat pasta from Naples and the Naples’s meat flavoured with thick tomato sauce clings better to spaghetti Bologna’s ground beef ragù.

Ingredients serve 8

1kg beef mince

1 large onion (200 g)

200 g. mushroom

1 capsicum

30 ml olive oil

Oregano

Fresh Basil

Pinch of nutmeg

Salt pepper

500 g. tomato paste

800 g. peeled tomatoes

5 drops Tabasco

1 tbls caster sugar

Grated Parmesan Cheese

Method

Melt butter in a large saucepan and sauté the chopped onion.

Place the meat in saucepan stirring to colour well then add the slice mushroom and diced capsicum.

Stir in tomato paste, peeled tomatoes, basil, oregano, nutmeg, salt, pepper, Tabasco and sugar.

Leave to simmer for 15 minutes while spaghetti is cooking

Place spaghetti on a plate, spoon sauce on top, add grated parmesan cheese and garnish with basil leaves.

Note: Caster Sugar is used to compensate for the acidic taste in most tinned tomatoes.

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