Spaghetti Bolognese
The history of spaghetti sauce
Although we think of spaghetti with tomato sauce as the quintessential Italian dish, tomatoes didn’t become part of the Italian diet until the 1800s. And the first recipe for pasta with tomato sauce actually appeared in a French cookbook from 1797. So the tomato-based pasta sauces we tend to think of as typically Italian – bolognese, pomodoro, puttanesca – are actually more recent developments.
https://www.history.com/news/spaghetti-and-its-saucesSpaghetti Bolognese
Meat Sauce
500g mince
1 medium onion
1 can of tomato puree (400g)
125 ml water
salt and pepper to season
2T oil
2T flour
1T sugar
1t oregano or Italian herbs
120g spaghetti pasta
Heat 2 T oil in a medium size frying pan, add chopped onions, mince and sprinkle with flour cook until brown, stirring well.
Remove from the heat and add the tomato puree, water and seasonings. Mix well and simmer for 10-15 minutes or until cooked adding more water if the mixture gets too thick.
Serve on top of the spaghetti and sprinkle with Parmesan cheese.
To cook Pasta
In a large pot half fill with water and bring it to boil with 1 t salt.
Coil the spaghetti into the boiling water and cook uncovered for 8-10 minutes until “al dente” (firm when bitten) depending on the type of pasta.
Drain using a colander.
Have fun making this, take a picture, get feedback from your family and please email to lee@linwoodcollege.school.nz