SPAGHETTI BOLOGNESE

 

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INGREDIENTS

SPAGHETTI	500 GM
RED MEAT	500 GM
ONION	200GM
CARROT	100GM
CELERY	100GM
GARLIC	100GM
OLIVE OIL	50 ML
PLUM TOMATO	500 GM
OREGANO	5 GM
THYME	1 GM
PARMESAN CHEESE	40 GM
RED MEAT STOCK	400 ML
W/C SAUCE	40 ML
BLACK PEPPER	25 GM
BROWN SAUCE	200 ML
PARSLEY-10GM	10GM

METHOD

Put the onion and oil in a large pan and fry over a fairly high heat for 5 to 7 minutes. Add the garlic and mince and fry until they both brown. Add the carrot chop celery chop and herbs, and cook for another couple of minutes. Stir in the plum tomatoes puree, red meat stock, Worcestershire sauce and seasoning. Bring to the boil, then reduce the heat, cover and simmer, add brown sauce, stirring occasionally, for 30 minutes. Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese and chop parsley leaves for sprinkling on top.

Calories‎ : ‎351.4 Saturated Fat ‎: ‎8.7 g Total Fat‎ : ‎22.9 g Polyunsaturated Fat ‎: ‎1.2 g