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The weather is finally turning cooler. Okay, so it just went under 100 degrees (37.7 C), and that is a definite improvement!! So, everyone has a spag bol recipe, whether you had it passed down from Italian grandparents, use a jar of sauce and ground beef, or you have your own favourite concoction. I have neither Italian grandparents, nor a desire to use a jar of spaghetti sauce, so here is one of my recipes for Spag Bol. I have one that I make using carrots and it includes milk. This isn’t it. haha
Easy & Tasty Spaghetti Bolognaise
- 3 Tbs olive oil
- 3 Tbs butter
- 2 large onions chopped finely
- 4 celery stalks sliced
- 6 oz bacon chopped into small pieces
- 2-4 cloves garlic
- 1 lb lean ground beef
- 2 Tbs tomato paste
- 1 Tbs flour
- 15 oz can crushed tomatoes
- 2/3 cup beef stock
- 2/3 cup red wine
- 2 tsp dried oregano
- 1/2 tsp grated nutmeg
- salt and pepper
- cooked spaghetti pasta
- Heat the oil and butter in a large skillet or saucepan.
- Add the onions, celery and bacon pieces and fry the
- m together for 5 minutes, stirring once or twice.
- Stir in the garlic and ground beef and cook,until the meat has lost it redness. Lower the heat and continue cooking for a further 10 minutes, stirring occasionally.
- Increase the heat to medium, stir in the tomato paste and flour, and cook for 1 or 2 minutes.
- Stir in the tomatoes, beef stock and wine, and bring the boil, stirring.
- Season the sauce and stir in oregano and nutmeg.
- Cover, and simmer for 45 minutes, stirring occasionally.
- Let the sauce reduce, then pour over freshly cooked pasta.