This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagne as well. This is not a true bolognese, but quite a variation - but very tasty nevetheless! I tend to prepare huge amounts and freeze the stuff in individual portions. I've carefully measured the ingredients and played around with different amounts and found the amounts below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, double the amount of Sambal Oelek. Also, if you like more garlic in your spag bol, feed free to modify the amount.
Take the top and bottom off the onions.
Give me a break about the onion photos - this is done holding a camera in one hand. Cut them into chunky slices. Half the slices ... and now cut them into strips. If your garlic has any green bits inside, take them out - prevents bad breath and indigestion! Pour the olive oil into a sizeable saucepan. Now add the chopped onions. These are our dried spices to be added later. When the onions have changed colour, add the mince. A nice splash of Worcester Sauce won't hurt. Fry the mince and the onions until the mince is nice and "crumbly" - we want to get rid of most of the excess moisture. Now add the glass of red wine. These are all the dried spices (salt, pepper, paprika, oregano).
Add the four tins of chopped tomatoes. Press the two cloves of garlic into the sauce. Add the Sambal Oelek. ... the honey ... and the tomato concentrate. Let simmer on low heat for a minimum of 45 minutes - stirring occasionally so it won't burn. This is to reduce the sauce so it will be nice and thick and tasty! I normally simmer the sauce for 2 hours. It does make a difference.
Then melt some butter in the saucepan. add the well drained pasta. Now stir while re-heating the pasta in the melted. Now stir while re-heating the pasta in the melted butter.
Best with ...
If you can, get hold of a bit of real parmesan cheese (my brother Gerhard recommends Reggiano) and grate it yourself - it tastes a lot better. And of course a glass of red wine!
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|Serving Size: 1 Serving (838g)|
|Recipe Makes: 6|
|Calories from Fat: 417 (35%)|
|Amt Per Serving||% DV|
|Total Fat 46.4g||62 %|
|Saturated Fat 12.6g||63 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 69.3mg||21 %|
|Sodium 147.6mg||5 %|
|Potassium 1491.5mg||39 %|
|Total Carbohydrate 148.9g||44 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 137.4g|
|Protein 39.8g||57 %|
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Calories per serving: 1184
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