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Spaghetti Bolognese

Ingredents

  • 1 brown onion – finely chopped
  • 2-3 cloves garlic (depending on how strong you want it) – chopped roughly
  • Fresh Chilli (optional.  Put as many as you want for spice level) – chopped roughly
  • Olive oil (don’t use light olive oil – either normal or extra virgin)
  • 1 cinnamon stick
  • 250g mince pork
  • 250g mince veal
  • Red wine
  • 2 bottles sauce
  • Salt and white pepper to taste (start with a teaspoon or 2 of each – then taste towards the end to see if it needs more).
  • 3 leaves fresh basil
  • Sugar to taste (optional – depends if you like it a bit sweet.  Start with a tablespoon then taste towards the end to see if it needs more).
Steps:

  1. Pour oil into a deep frying pan or medium sized pot.  Put enough oil to cover the base with a nice layer – not too thin or thick.
  2. Heat oil – use medium heat
  3. Fry onion, chilli and cinnamon stick together until onion is soft.  Don’t let the onion go brown as this alters the flavour!
  4. Add both minces and mix well.  Cook until the meat is browned.
  5. Add a splash or two of red wine and stir.  Don’t add too much or it makes the sauce too acidic.  Don’t use a wine that’s too dry or sweet – in between.
  6. Pour both bottles of sauce in and stir well.
  7. Add garlic, salt, pepper, basil and sugar and stir well.
  8. Bring back to the boil then reduce heat to simmer.
  9. Simmer for 1 ½ hours, stirring often.  After 1 hour, taste to see if it needs any more seasoning.
  10. Mix with the cooked pasta!  Only mix as much sauce as you need, ie, don’t over sauce the pasta!  Also, after you make the plates always pour a little bit more on top.  Eat with grated parmesan cheese (only use FRESH grated parmesan, not the kind you find in the supermarket in the packet.  You can ask for this at most deli’s.  Trust me, it makes a HUGE difference to the flavour).  Also, make sure you drink the leftover wine with the meal J

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