Spaghetti al Bolognese

Imported Olive oil
1/lb ground beef (you can mix it with veal or pork in equal portions if you like)
1 small onion
1/2 cup Finely chopped carrots
1/2 cup finely chopped celery
1 tbsp sea salt
1 tbsp pepper
1/8 chopped fresh Italian parsley
1 24oz or 32oz can of peeled San Marzano Tomatoes
6-8 fresh Basil leaves
1 TBSP sea salt
1/2 TSP sugar

1 lb of imported Spaghetti
1 TBSP Sea Salt

Pour olive oil into deep frying pan to cover the bottom of the pan. Heat it on medium to low heat. When oil is hot, add onions, celery and carrots. Simmer with top on until carrots, celery and onions get very soft and almost transparent. Add the ground meat and brown it with salt, pepper and parsley.

Let bolognese sauce (meat sauce) simmer on low heat for an hour or more.

Boil water in a separate pot. When the water is boiling madly, add the spaghetti and the sea salt to taste. Strain the pasta in a colander when it is al dente (not quite soft).

Serves 4-6 people.

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