Spaghetti Bolognese from Scratch

Forget Dolmio.
Last night I made Spaghetti from scratch. It was delicious, well the sauce was, the pasta not so much. Sorry but the only pasta I can actually eat is Buitonni and well the co-op had none of that so I settled for La Casa- it was ‘watery, clumped together and just had no taste at all’
Anyway- back to the sauce.
So here’s what you need:
Half lb mince (serves 2-3)
One chopped onion (chopper super fine)
One cup of mushrooms sliced in half
Three carrots (some people (the italians) dont use carrots but I like the orange colour it adds to the sauce and when using tomato paste it neutralizes the acidity)
Two cartons of Tomato Paste
1 litre of water
Rosemary, basil, garlic and parsley.
Pinch of pepper and pinch of salt!
One tin of chopped tomatoes (yes this part is cheating)
A tablespoon of Worchester Sauce
A tablespoon of Ketchup
A tablespoon of Brown Sauce
I also like to add Lea and Perrin’s crushed garlic sauce.
First you are going to want to brown your mince, onion and garlic.
And then add your chopped tomatoes-
Mix the two cartons of paste into a litre of water with parsley, rosemary and basil.
Add to your mince.
Add a spoonful of sugar to the tomato paste- this kills the bitter taste.
Keep it on high for around 5 minutes and then you are going to want to let that simmer for at least an hour to get the full flavour…
Enjoy! 😉





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