Uncle Ted's recipes #2: Spectacular spaghetti bolognese

This is probably one of if not the most simple and straightforward recipe I'll ever upload onto this blog but I think that most recipes of spaghetti bolognese do tend to have their own special method or way of seasoning so who knows?  This could either be like every other spagbol you've ever had or the best one of all time, either way, I'd definitely say give this one a shot.

Ingredients (serves 2-3):

1 x 400g tin chopped tomatoes

1 large brown or white onion

2 tablespoons tomato puree

100g black pitted olives (optional)

6-7g thyme

3 cloves of garlic

sunflower or vegetable oil

spaghetti

350-500 g minced beef (quorn mince if you're making it vegetarian)

15-20cl Cotes Du Rhone red wine

salt

pepper

Fresh basil leaves

Parmesan cheese (optional)

Utensils:

1 x medium chopping board

1 x vegetable cutting knife

1 x sieve

1 x large saucepan with a lid

1 x large frying pan

1 x garlic crusher

1 x tablespoon

1 x wooden spoon

1 x fork

Method:

Step 1 - put about 3 or 4 tablespoons of oil into the frying pan and turn to a mid-low heat and prepare the onions and garlic.  To cut up the onion, peel it but keep the root end intact then cut the onion in half and cut each half lengthways up to the root then slice sideways.  Keeping the root like this intact will mean that you have a better grip on the onion when cutting it and make the whole process alot faster and more efficient.  Put the onions into the oil pan with a pinch of salt and then peel the garlic before crushing it and putting it into the onions and simmer for 10 mins until the onions are softened.

Step 2 - Fill the saucepan halfway with cold water and a couple of tablespoons of oil and turn on to boil before adding the wine into the onions and garlic and leaving to simmer for another 10 mins.

Step 3 - Add the mince into the onions and beak up and stir around until browned before adding in the tinned tomatoes, puree, thyme, olives and a pinch of pepper and stir before turning down to a low heat.  If the bolognese starts to get dry then add in a small bit of cold water and stir again.

Step 4 - Get a bunch of spaghetti that fits tightly into a closely clenched hand, one for each person and break the spaghetti in half into the water and boil for 9 mins stirring with the fork so as to avoid the spaghetti clumping together.  This will be helped by the addition of the oil into the water and will give the spaghetti a nice and smooth texture when it is served up.

Step 5 - drain the spaghetti with the sieve or colander when it is cooked and then serve onto the plates before dishing the bolognese on top and garnishing with some optional parmesan and a few leaves of basil on top.  Serve with Cotes Du Rhone or mild ginger ale to drink and with a side salad of rocket and spinach.

This is one of my most prized recipes so use it wisely children!  It might not be the most elegant or complicated but its certainly a nice one and good to make for dinner parties, a reasonably quick and nutritious dinner after a hard days work or as a romantic meal for you and your partner so definitely give this one a shot whether you make it with vege mince or proper beef.  Have fun, take care and I'll see you lot next time!