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What is bolognese sauce?

Everyday Spaghetti Bolognese

Serves 4
350g/12oz/3 cups minced (ground) beef or lamb
1 onion, chopped
1 garlic clove, crushed
400g/14oz/1 large can chopped tomatoes
15ml/1tbsp tomato puree (paste)
Salt and freshly ground black pepper
5 ml/1 tsp dried oregano
A pinch of caster (superfine) sugar
350g/12oz spaghetti
Grated Parmesan cheese

Put the meat, onion and garlic in a saucepan. Cook, stirring, until the grains of meat are brown and separate. Add the remaining ingredients except the spaghetti and Parmesan cheese. Stir well. Bring to the boil, reduce the heat, half-cover and simmer gently for 15-20 minutes until a rich sauce has formed. Stir gently from time to time. Meanwhile, cook the spaghetti according to the packet directions. Drain and pile on to serving plates. Spoon the sauce over and top with lots of Parmesan cheese.

Source: The 1000 Pasta and Rice Recipes by Carolyn Humphries

Bacon and Mashroom Bolognese

Fry bacon.
Fry red onion,
add sundried tomatoes - chopped.
Add pasta and basil sauce or saute tomatoes alternatively for an hour or so.
Previously with lots of black pepper and garlic.

Boil fresh pasta.
Add basil.
Hey presto.

Source: an email to me from Sophia Dhillon in February 2002

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