Italian lovers try my Spaghetti Bolognese recipe

March 20, 1:52 PMPasco County Food ExaminerSusan Slade

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Spaghetti Bolognese

This is my version of Italian spaghetti with meat sauce.

You will need 1 tablespoon of olive oil

• 1 ounce of butter
• 2 ounces of mushrooms
• 1 carrot
• 1 onion
• 8 ounces of meat (I prefer ground sirloin or chuck, but you can use ground turkey or any meat)
• 1 can of pureed tomatoes, or fresh tomatoes
• 8 fluid ounces of beef stock
• 4 fluid ounces of red wine
• 8 ounce of spaghetti
• Parmesan cheese for serving

The sauce needs to be started first. In a saucepan heat the oil and butter, and add the finely chopped mushrooms, onion and shredded carrot.

Add the meat, and stir ingredients well. Let the Bolognese simmer for a few minutes, then add the rest of the ingredients, apart from the spaghetti and Parmesan cheese. Continue to cook the sauce until it has thickened, stirring, so it doesn’t stick.

Put spaghetti in a pan of boiling salted water, until cooked. The time will vary depending on the make and thickness of the spaghetti used. Check on package for the time.

To plate up

Serve spaghetti on a plate, and add the Bolognese sauce to the center of it. Either add grated Parmesan cheese to the top of the sauce, or allow your guests to do so.

This is a recipe I have used for 43 years.  It is a rich tasty sauce.

For more recipes you make like to check out Party size trifle, Shepherd's pie for $1.50 a portion, and Yorkshire pudding.