One of the humblest of dishes but a feel good comfort food. Spaghetti Bolognese is a timeless classic enjoyed by many. Not only is it an economic platter but it feels you with all kinds of satisfaction when well made. I add fresh plum tomatoes, basil, oregano, garlic and red wine to enhance. Little chunks of carrots and onion are good additions. Bon appetit
1lb ground beef
1 can of tomato purée
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 tsp pepper flakes
1 tbsp sugar
2 tbsp tomato paste
1/2 cup red wine
1 tbsp Worcestershire sauce
1 small carrot grated or finely chopped
1 small onion, chopped
2 tsp garlic, chopped
4 fresh basil leaves, finely chopped
6 fresh oregano leaves, finely chopped
4 sprigs of fresh flat leaf parsley, chopped
1 cup water
1 small vegetable bouillon cube
Heat olive oil and add chopped garlic and onion. Sauté until translucent.
Add the ground beef and start breaking it up quickly as the ground beef has a tendency to clump. Stir a tablespoon of Worcestershire sauce and then add the tomato paste and stir well to incorporate into the meat. Mix in the carrots, tomato purée, and the herbs. Continue stirring everything together. Add the wine, sugar, bouillon cube and water. Combine well and cover. Allow to simmer for 20 minutes on low heat, stirring occasionally. Save some fresh herbs to sprinkle on before serving.
Serve with your favorite pasta and a generous sprinkling of Parmesan cheese.
Note: if you do not have fresh herbs, you can still use dried spices. In that case, you can use 1 tsp dried Italian spice or 1/2 tsp oregano and 1/2 tsp basil.