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home > recipes > pasta > spaghetti bolognese
from U.S. Spaghetti Bolognese 1 lb extra lean ground beef 2 cloves garlic, minced 1 medium onion chopped fine 2 6oz cans tomato paste 1 8oz can tomato sauce 2 Tb water 2 Tb dried basil leaves 1 Tb dried oregano leaves 2 Tb dried parsley leaves 1/2 tsp dried marjoram A pinch of thyme 8-12 oz dry spaghetti or capellini Optional-mushrooms Brown and break up the beef. If there is fat, drain it in a strainer. Remove beef to a side dish and slowly saute the garlic and onion. Put the beef back in the pan and add the tomato paste and sauce, using the 2 Tb water to rinse out the cans and add every last drop. Add spices, cover, and simmer at least 30 minutes. Then cook the pasta al dente in water with salt added. Drain and serve separately from the sauce, so people can ladle their own sauce onto the pasta. This sauce should be thick enough to stand up on its own. Serve with parmesan cheese on the table.

Spaghetti Bolognese


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keyword: spaghetti
keyword: bolognese
ethnicity: italian
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(posted February 11, 2000)

from U.S.

Spaghetti Bolognese

1 lb extra
lean ground beef
2 cloves
garlic, minced
1 medium
onion chopped fine
2 6oz cans
tomato paste
1 8oz can
tomato sauce
2 Tb water
2 Tb dried
basil leaves
1 Tb dried
oregano leaves
2 Tb dried
parsley leaves
1/2 tsp dried
marjoram
A
pinch of thyme
8-12 oz
dry spaghetti or capellini
Optional-mushrooms

Brown and break up the beef. If there is fat, drain it
in a
strainer. Remove beef to a side dish and slowly
saute the
garlic and onion. Put the beef back in the pan
and add the
tomato paste and sauce, using the 2 Tb water
to rinse out the cans and add every last drop. Add
spices, cover, and simmer at least 30 minutes.
Then cook the
pasta
al dente in water with salt added.
Drain and serve separately from the sauce, so people
can ladle their own
sauce onto the pasta. This sauce
should be
thick enough to stand up on its own.
Serve with
parmesan
cheese on the table.



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