Quick and easy

“A bolognese meat-based sauce originated from Bologna, Italy.”

Growing up, I admit for being one of the pickiest eater in the world. It was very difficult for my mom but she knew that she could never go wrong with spaghetti bolognese. Even when I used to visit dad at the hotel’s he’d work in, I would religiously order for both lunch and dinner spaghetti bolognese because I wanted nothing else but a simple bowl of pasta.

You will need:

1 packet of mince beef
1 packet of dorian bacon
1 jar tomato sauce
1 tomato puree
1 beef stock
1 onion
2 garlic clove
1-2 fresh chilli
1-2 celery sticks
1-2 carrot
150-200ml white wine

Garnished with:

A few basil leaves
Grated parmesan

Pre-heat the olive oil and sweat the chopped onion, garlic and chillies on a medium heat. Once soft, add the dorian bacon and mince beef with a spatula till there is no lumps  and cook for 5 minutes till brown in colour. Add the tin of tomato, tomato puree and beef stock. Prepare the vegetables by grating the carrots and celery sticks, cut the celery into cubes and mix well into sauce. Season with salt/pepper and sugar to remove the acidity from the tomatoes then pour the wine; cover with lid, lower the heat and leave to simmer. In a separate pan, boil the water and drizzle with olive oil with a teaspoon of salt, cook the spaghetti till it’s al dente. Drain the spaghetti into a colander and run cold water over the spaghetti for a few seconds, this method is to prevent it from sticking then drizzle a little olive oil. Garnish it with grated parmesan cheese and basil leaves.