Spaghetti Bolognese

Spaghetti Bolognese, known in America as “Meat sauce” is a recipe I learnt from my sister. Well, not quite; I already knew how to make a bland meat sauce but it was the “secret ingredient” that she taught me. Tomato Ketchup!

Ingredients for meat sauce:

1 lb lean ground beef (Lean is important otherwise you have lots of fatty fluid that will ruin the sauce)
1 large red onion (It has been so long since I used a normal cooking onion that I forget why I switched)
2 tbspn of minced garlic
Olive oil
1 can of diced tomatoes
1 cube of beef stock
Dried basil
Fresh ground black pepper
Dash of salt
Tomato ketchup
Lee and Perrin’s Worcester Sauce

Coarsely chop the onion. Heat pan on high heat with a large dollop of olive oil (1 tbspn?) and sauté garlic for about 30 seconds and then add onions. Soften only for a minute before adding the ground beef. Repeatedly break up and stir the beef until it is a uniform brown (no pink) and there are no large clumps of meat.

Clear a region in the middle of the pan with a spatula and place the stock cube there. Juices will spread from the meat, where you piled it up, and dissolve the stock cube; break it up with the spatula and stir it up with the meat juices thoroughly before stirring it up with the meat. Add the herbs, black pepper and salt and diced tomatoes. Keep the heat high and stir regularly until the tomatoes juices are boiling.

Add a quarter/half cup of Ketchup and generous dash of Worcester sauce. Lower the heat and simmer for as long as you have time for. The longer the sauce cooks the better it will taste. The ketchup contains corn starch and will thicken the sauce; don’t let the sauce dry up completely – add water if it begins to dry up.

The best consistency to serve with is no spare fluid but enough moisture to bind the meat and tomatoes together.

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~ by Alistair on February 27, 2009.

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