November 23, 2006

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Te Voglio Bene!

Spaghetti Bolognese


1 medium sized onion, chopped
1T oil
500 gm lean minced beef
1 t dried basil
1\2 t dried oregano
2 cloves crushed garlic
400 gm can whole peeled or diced tomatoes
2 T tomato paste
1\2 t sugar
Salt and pepper to season

300 g dried Spaghetti
Grated parmesan cheese to serve (fresh or dried)


1. Heat oil in a frying pan. Cook onion for 5 minutes until soft.

2. Add mince, garlic and herbs to the onions, then cook until mince is browned, stirring for about ten minutes.

3. Add tomatoes, tomato paste and sugar, breaking up tomatoes with a wooden spoon. Cook over a low heat for 30-35 minutes until sauce is thick. Season to taste with salt and pepper.

4. About 15 minutes before sauce is cooked, half fill a large saucepan with water. Bring water to the boil. Add spaghetti and stir with a fork.

5. Boil spaghetti for 10 to 12 minutes or until al dente, which means soft but firm to bite into. Drain spaghetti in a sieve. Divide between 4 serving plates.

6. Spoon meat sauce over spaghetti.

Sprinkle over grated parmesan cheese and serve with a side salad.

Italy — October 1943–April 1945
The squadron commander decided that we must get some plonk and relax. We relaxed with a great little party, then settled down in dirty, rotten, wet, cold weather under some olive trees, waiting for the next attack on Cassino.

Rae Familton, 20 and 18 Armoured Regiments, A Fair Sort of Battering: New Zealanders Remember the Italian Campaign

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