Spaghetti Bolognese, the kind of Italian classic that’s not just for Nonnas. It’s a weekday staple and something of a classic. Here’s our take, including two secret ingredients. (Silent Bite is only one of them.)
Ingredients and Method
1
Fry 1kg of beef mince in 3 batches (you don’t want to overcrowd the pot and end up boiling it). Season it with salt and pepper as you go. Remove from the pot and put it aside.
2
In the same pot, fry 2 diced onions in olive oil until they’re nice and golden.
3
Add the cooked mince back into the mix, as well as 2 tins of diced, peeled tomatoes. Those are the main ingredients – now it’s time to add the magic.
4
Secret ingredient #1 is – of course – Silent Bite (2TBS thereof).
Secret ingredient #2 is entirely optional, but highly recommended. If you’re in, add a sachet of sun-dried tomatoes, including the juices.
5
Add 2 TBS minced garlic, 2TBS mixed herbs, 4 TBS tomato sauce, 1 TBS sugar, 20g chopped basil, and salt/pepper to taste.
6
Bring all that goodness to the boil, give it a stir, and turn it down to a medium/low heat. Leave it there for as long as your evening allows. (At least an hour if you’ve got the time, adjusting as you stir and taste.)
7
Serve over cooked spaghetti. If you don’t know how to do that, it’s on the packet.
8
Sprinkle with parmesan, garnish with fresh basil, and try not to mess on your clothes.
