Spaghetti bolog­nese

SERVES 6 PREPA­RA­TION: 10 MIN COOK­ING: 1 HR

Drum Food - - CONTENTS -

30ml (2T) olive oil

100g ba­con, chopped 2 sprigs fresh rose­mary, leaves re­moved and finely chopped

2 gar­lic cloves, minced 1 onion, chopped

500g minced beef

200ml beef stock

2 cans (400g each) plum

to­ma­toes

10ml (2t) sugar salt

500g spaghetti hand­ful grated Parme­san

cheese ex­tra vir­gin olive oil fresh basil

Pre­heat the oven to 180°C.

1 Heat the oil in an oven­proof pan with a lid over medium heat. Add the ba­con, rose­mary leaves, gar­lic and onion and cook for 5 min­utes or un­til soft, stir­ring oc­ca­sion­ally.

2 Add the minced beef, break­ing it apart with the back of a spoon. Cook un­til it starts to brown, then pour in the stock. Leave to sim­mer for 3 min­utes. 3 Stir in the to­ma­toes and sugar. Cover with the lid, then put in the oven for 1 hour. Re­move af­ter 30 min­utes and stir.

4 Con­tinue cook­ing the meat sauce for the re­main­ing 30 min­utes un­til done.

5 About 10 min­utes be­fore the sauce cook­ing time is up, cook the spaghetti in boil­ing salted wa­ter ac­cord­ing to the packet in­struc­tions. Drain, re­tain­ing 250ml (1c) of the cook­ing liq­uid. Re­turn the spaghetti to the pan. 6 Add the meat sauce to the spaghetti, add a lit­tle of the re­served cook­ing liq­uid and mix. Top with a hand­ful of grated cheese and a driz­zle of olive oil. 7 Toss to coat the spaghetti well and top with fresh basil.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.