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Spaghetti Bolognaise

August 11, 2011

This is a hearty and delicious meal that will always have people coming back for more: A perfect winter dish!

Serve with fresh linguine, green salad and warm bread. Serves 2-4 (depending on how hungry you are!)

500g organic lean mince

1 large onion, diced

3 cloves garlic, sliced wafer thin

6 roma tomatoes, diced

6 mushrooms, sliced

1 stick celery, sliced

1 carrot, finely chopped

1/2 zucchini, finely chopped

1 tablespoon tomato paste

1 teaspoon beef stock powder

1/2 cup dry red wine

Dash Worcestershire sauce

Dash Tabasco

Dash balsamic vinegar

1/4 cup fresh herbs (Basil, oregano, parsley), chopped

Salt and Pepper, to taste

1 tblspn olive oil

In a pan, heat oil on low and add onion then garlic and celery, cooking until translucent (be careful not to burn). Add carrot and zucchini and cook for 3-5 mins. Add the meat and cook until brown, breaking up any large lumps. Add tomatoes, red wine, sauces, vinegar, stock and herbs and simmer gently. You can simmer until the sauce has reduced and the meat and veges are cooked (about 20-30 mins) or you can put it over a really low heat, add a bit more wine, cover and cook for 1-2 hours (just make sure it doesn’t burn – keep adding liquid – either wine if you like it very rich, or water). Yum!