Spaghetti Bolognese is originally an Italian recipe. In no way is this recipe a traditional Italian recipe but rather my own family adaptation with many varieties.
Some people may cook their sauce for anywhere between 1-4 hours but I personally don’t taste the difference and this recipe only takes about 30-40 minutes to complete from scratch.
Allowing the sauce to simmer only for a short time keeps more of the vitamin and fibre content of the vegetables that would otherwise have been boiled away. It also minimises the amount of time spent in the kitchen allowing it to become a delicious short notice recipe.
In a pan, heat the oil and fry the mince stir until done. If the meat was frozen make sure the meat is in small bits and cooked through thoroughly.
When the meat is cooked through, start the spaghetti by first boiling a pot of water with a tablespoon of olive oil in it. Once the water is boiling reduce the heat and add the spaghetti stir to make sure they are all separate and let sit until at preferred consistency.
Add while stirring in between, the onions, squashed garlic, pepper, majoran, oregano, paprika, mild chilli, a pinch of clove, salt, a teaspoon of vegetable stock, the tomato paste and about 190-300ml water depending on how runny you want the sauce. Let the sauce simmer on low heat for some time, then add your choice of vegetables.
Serve with grated parmesan or Edam cheese on the side. For a variation try fresh parsley.