Metre' Spaghetti Bolognese Special
Large slab of lean mince
1 large onion
3 large field mushrooms
2 tins of italian chopped tomatoes
1 Kilo of pasta/spaghetti
Plain Yogurt or small amount of milk
Garlic (Fresh Preferably)
Step 1- Chop up and fry the onion in a small amount of Olive oil until
onion pieces are golden brown.
Step 2 - Add the mince and turn until mince is separated and starts to
brown. Add a little water if pan is starting to dry out. Add Garlic Powder,
Fresh Herbs and Worcester sauce (quantities according to taste) at this
Step 3 - Once mince
is browned, add the chopped mushrooms and stir continuously.
Step 4 - Add the two
tins of tomatoes or Ragu if you prefer and then keep sauce on a low heat
for 10 minutes so as to let all the flavours fuse together.
Step 5 - Boil up the
pasta (work on a Kilo for 2 people)
Step 6 - Add the yogurt
(2 desert spoons is about right) to the sauce and stir in whilst keeping
the sauce turning. Leave sauce on a very low heat and turn attention to
Step 7 - Once pasta
cooked al dente, drain and then sprinkle pasta generously with olive oil
and ground pepper and mix.
Step 8 - Serve the
meal hot with a copious amount of Palmersan cheese and a good Merlot.
Step 9 - For best effects,
don't race for at least two hours after consumption - and if racing drop