Enjoy your day with Spaghetti Bolognese

Have you ever been to a fancy restaurant and you are given the menu, then you see Spaghetti Bolognese and you ponder on how to make the delicacy? Seat back, relax as Ololade Alabi writes about the process of making the delicacy.

Spaghetti Bolognese is a super easy and a true Italian classic with a meaty, chili sauce. This is a nutritious dish when consumed in moderation and incorporated into a nutrient dense diet that is balanced with physical activity. This delicacy is also healthier when transformed into a dish appropriate for individuals with special dietary needs. This delicacy is consumable for both adolescent and old.

How to prepare spaghetti

• Boil water in a large pot. To make sure pasta doesn’t stick together, use at least four quarts of water for every pound of noodles.
• Salt the water with at least, a tablespoon of salty water, add flavor to the pasta.
• Add pasta
• Stir pasta
• Test the pasta by tasting it.
• Drain the pasta

Ingredients for Spaghetti Bolognese sauce

• 1 tablespoon vegetable oil
• 4 rashers smoked streaky bacon, finely chopped
• 2 medium onions, finely chopped
• 2 carrots, trimmed
• 2 garlic cloves
• 2-3 springs rosemary, leaves picked and finely chopped
• 500g beef mince.

For Bolognese Sauce

• 2 x 400g plum tomatoes.
• Small pack basil, leaves picked, ¾ finely chopped and the rest left whole for granish.
• 1 tablespoon dried oregano
• 2 fresh bay leaves
• 2 tablespoon tomato puree
• 1 beef stock cube
• 1 red chilli, seeded and finely chopped
• 125ml red wine
• 6 cherry tomatoes, sliced in half.

Method  of preparation.

• Put a large saucepan on a medium heat and add one tablespoon vegetable oil. Add the bacon and fry for 10 minutes until golden and crisp.
• Reduce the heat and add the onion, carrot, celery, garlic and rosemary then fry for 10 minutes. Stir the veg often until it softens.
• Increase the heat to medium- high, add the mince and cook stirring for three- four minutes until the meat is browned all over.
• Add the tinned tomatoes, chopped basil, oregano, bay leaves, tomato puree, stock cube, chilli, wine and cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
• Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for one hour 15 minutes, stirring occasionally, until you have a rich, thick sauce. Add the parmesan, check the seasoning and stir.
• When the Bolognese Sauce is nearly finished cook the spaghetti. Drain the spaghetti and stir into the Bolognese Sauce. Serve with grated parmesan the extra basil leaves and crusty bread.
• Serve, eat and enjoy your meal.