Susie Drage
Music, Art & Cookery
The Cookery Book
Spaghetti Bolognaise

Spaghetti Bolognaise
Serves
Preparation: 10 mins
Cooking Time: 20 mins
This is an old family favourite. Everyone has an opinion on how this should be made, this is my own family recipe passed down from my Mother.
Ingredients
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500g Good quality lean minced beef
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One large Spanish onion, finely chopped
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2 large cloves garlic, minced
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Olive oil
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3-4 tablespoons tomato puree
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2 tablespoons Worcester sauce
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2 tablespoons Anchovy essence or paste
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Large glass Red Wine
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400g tin chopped tomatoes
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Sea salt
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Freshly ground black pepper
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Bag of fresh young spinach
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90g per person spaghetti, cooked according to manufacturer's instructions in salted boiling water
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Parmesan cheese (grated or shavings)
Method
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Pour some oil into a deep saucepan and then add the chopped onion, stir constantly and allow to soften over 2-3 minutes.
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Add the garlic and 100mls water, stir well, put the lid and allow to steam/cook for a further 2 minutes.
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Now add the mince, break it up with a wooden spoon, mix in with the onion mixture, then leave to cook for about five minutes with the lid on.
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Check the mince and divide any remaining lumps with a wooden spoon.
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Add the tomato purée, Worcester sauce, Anchovy paste and red wine and stir thoroughly.
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Add the chopped tomatoes, stir thoroughly and turn the heat right down, put the lid back on and allow to simmer for about 20 minutes.
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Just before serving, add a bag of fresh spinach and allow to wilt (not too much!) then serve immediately.
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Adjust seasoning and then serve on top of freshly cooked spaghetti.
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Add Parmeson and black pepper for extra garnish.