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Spaghetti Bolognese

1 medium onion 1 medium carrot 1 stick of celery 7 rashers rindless streaky bacon 1 clove garlic 2 tablespoons olive oil 450g minced beef 400g can tomatoes 2 tablespoons tomato purÃe pinch of dried oregano or mixed herbs salt and black pepper 340g dried spaghetti

  • peel and chop the onion, carrot and celery finely
  • cut the bacon into narrow strips, peel and crush the garlic
  • heat the oil in a large saucepan, cook the onion, carrot, celery and garlic over a low heat until they are soft
  • add the minced beef and chopped bacon, cook them until the meat has browned, stirring all the time
  • stir in the canned tomatoes, tomato purÃe and oregano, taste the sauce and season it with a little salt and pepper
  • put the lid on the pan and let the sauce simmer for 30 minutes, stir it occasionally to stop it from sticking
  • meanwhile, start to cook the spaghetti, heat some water in a large saucepan, add a pinch of salt
  • when the water boils, gently push the spaghetti down into the pan until it is covered with water
  • boil the spaghetti for 12-15 minutes, drain it in a colander over a sink
  • serve straightaway with the sauce

tahi Page last modified on 2022 May 14 14:42

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