Spaghetti Bolognese

This is our recipe for Bolognese sauce – not necessarily the REAL Italian way of making it. Its how we have made it and how we like it. We also use this Bolognese sauce to make Lasagne.

This recipe makes up to 4 servings depending on how much sauce you like in your Spaghetti!

1/2 kg minced beef
1 large onion, minced
5 – 6 cloves garlic, minced
1 can mushrooms, drained and sliced
1 can stewed tomatoes
5 tbsp tomato puree
1 – 2 tsp dried oregano flakes
3 tbsp olive oil for frying
2 cups water
1 Maggi beef cube
Salt to taste

DIRECTIONS

In a heavy saucepan, heat 1 tbsp olive oil and fry the sliced mushrooms on medium heat till somewhat dry. Careful, they tend to jump if the heat is too high!

Remove the mushrooms, add a little more oil if necessary and fry the minced beef until all the water is gone. Remove and add to fried mushrooms.

Add 1 tbsp oil if necessary and fry the minced onions and garlic till fragrant and the onions are transparent and soft. Don’t let them brown.

Add the tomato puree and stewed tomatoes. Stir well, cover and let simmer until all the water is gone and the sauce is somewhat dry. Rub the oregano flakes between your palms and add to the sauce together with salt to taste. Let it continue to simmer until the sauce is completely dry – do not let it burn!

Add 2 cups water, the beef cube and the fried mushrooms and minced beef. Mix well and cook till most of the water is gone.

To serve, dish out the spaghetti on a plate and spoon the sauce on top. Sprinkle with grated Parmesan if you like.