Spaghetti Bolognese

Ingredients

• olive oil


• 1 large onion, cut into 1.5 cm squares


• 2 garlic cloves, crushed with the side of a knife to bruise and then chopped fine


• 400g minced beef (or any other meat)


• 1/2 teaspoon of crushed chilli


• 1 teaspoon of dried oregano (or a handful of fresh oregano, roughly chopped)


• 3 or 4 bay leaves


• salt and pepper to taste (go easy on the salt)


• 1 small jar of tomato paste


• 1 400g tin whole tomatoes


• 1 packet of pasta (your choice)


• hard Italian cheese of your choice (Parmesan, Romano, or Grana Padano works well - buy the actual cheese, not the grated or carton stuff!)

Equipment

• 2 large pots (or saucepans)


• sharp knife


• can opener


• large wooden spoon


• teaspoon


• colander or strainer


• large serving bowl

Method

1. Warm the olive oil in a pot or saucepan over medium heat. Add the onions and cook until translucent, stirring with the wooden spoon occasionally. If you have plenty of time, cook the onions on a low heat for at least 20 minutes - if you don't it doesn't matter but it tastes better if you cook the onions longer.


2. Add the garlic, salt and pepper. Cook for a few minutes but don't let the garlic burn. Add the oregano, bay leaves and the chilli. Turn the heat to high and add the minced meat. Continue to cook until the meat is browned, stirring constantly.


3. Add the tomato paste and 'fry it off'. Add the tinned tomatoes, breaking up the tomatoes with the wooden spoon as you stir.


4. If you do not have a second pot, put the sauce into a bowl and clean the first pot. Otherwise, fill the second pot with water and place on the boil while the sauce simmers. Add a pinch of salt and a dash of olive oil to the water and bring to the boil.


5. Once the water is boiling, add a full packet of pasta. Check the directions, but usually spaghetti will require no longer than 13 minutes from the time the pasta is added to the water. Taste-test if unsure - the pasta should have a little 'bite' left in the middle (or al dante), not soggy!


6. Strain the pasta in the colander or strainer (in the sink of course!). Add the pasta to the serving bowl (or use the pot you cooked the pasta in).


7. Remove the bay leaves from the sauce. Add the sauce to the pasta and toss like a salad.


8. Serve with salt and pepper to taste and top with shaved cheese.


9. For a variation, add some fresh mushrooms before you add the tomato paste and stir until cooked through.


10. Serves 2 with a little left over for lunch.