Best Spaghetti Bolognese In The World.

Bolognese my mum’s way. this recipe may take a while but trust me it is well worth it in the end.

Ingredients

• Spaghetti
• 1 pack of lamb or beef mince depending on your preference.
• 1 can of tinned tomatoes
• 1 red onion
• tomato puree (3 tbsp)
• garlic puree (1/2 tbsp)
• pepper
• mild chili powder (1/2 tbsp)
• lemon juice
• cooking oil
• boiled water
• 1 lamb or beef stock cube

Instructions

STEP 1:

This recipe serves approximately 4 with leftovers. These can be kept in the fridge and taste even better the next day (will keep for approximatley 3 days). The bolognese can also be frozen and will keep for approximately 2 weeks in an airtight container in the freezer.

STEP 2:

STEP 3:

1. Chop onions. Turn the pan to a medium heat, add cooking oil and then add the onions.

STEP 4:

STEP 5:

2. When the onions have softened add the tomato puree, the garlic puree, a dash of pepper and chili powder.

STEP 6:

STEP 7:

3. Mix together and then remove from pan and leave to one side.

STEP 8:

STEP 9:

4. Add a tiny bit more oil and then put the meat in the pan (ensure to remove the paper from the bottom). Cook until brown all over.

STEP 10:

STEP 11:

5. Put the onions back into the pan with the meat and add the tinned tomatoes. Stir.

STEP 12:

STEP 13:

6. In a separate pan cook the pasta according to the instructions on the packet.

STEP 14:

STEP 15:

7. Crush the stock cube as small as possible. Then add enough boiled water to fully cover the meat and put in the stock cube. Stir.

STEP 16:

STEP 17:

8. Add the lemon juice and then leave for the excess water to evaporate. Stir occasionally and taste to see if more spice is required.

STEP 18:

STEP 19:

9. Using a colander or sieve remove the cooked pasta from the water and separate out into portions

STEP 20:

STEP 21:

10. When the bolognese is no longer watery serve over the pasta with a touch of cheese if desired.