Spaghetti Bolognese

Name: Spaghetti Bolognese
Cuisine: Italian
Ingredients: 1 onion, chopped; ¾ lb freshly minced beef, pork, or veal and pork; 12 oz spaghetti; 3 tablespoons olive oil; 5 tomatoes, skinned and chopped; 1 clove garlic; ¾ lb freshly minced beef, pork, or veal and pork; ¾ lb freshly minced beef, pork, or veal and pork; salt and freshly ground pepper; salt and freshly ground pepper; 1 tablespoon tomato purée, diluted with a little water; 1 tablespoon tomato purée, diluted with a little water; large pinch basil; Parmesan, freshly grated; sprig thyme; small bunch parsley

Preparation info

For
4

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

12 oz spaghetti
3 tablespoons olive oil
1 onion

Europe
Italy
Bologna
Pasta

Method

Heat the oil in a saucepan, peel and chop the onion and sweat in the oil for five minutes without browning. Turn up the heat and, when the oil is very hot, add the meat and fry fiercely to brown it, stirring all the time to keep it crumbly. Peel the tomatoes, chop them coarsely and add to the meat. Chop the clove of garlic finely and add with the diluted tomato purée, salt, freshly ground black