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Spaghetti Bolognese

(by Esme Michaela)


1 – 2 T. olive oil

1 small onion, chopped

2 cloves garlic, chopped or crushed

1/2 red bell pepper, chopped

big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme), or

2 t. dried Italian herbs

1/2 lb. 12% fat chopped beef

1/2 beef stock cube, dissolved in 1 cup boiling water

14 -16 oz. canned chopped tomatoes

1 T. ketchup

1 t. Worcestershire sauce

4 – 6 oz. dried spaghetti

grated Parmesan cheese

fresh basil leaves

Add oil to a pan over medium heat.

Add onions garlic, red pepper, and half the herbs, stirring until browned

Add meat, and stir until browned.

Add water with stock cube, and simmer until most of the water has dissolved.

Add chopped tomatoes, Worcestershire sauce, and remaining herbs.

Simmer for 10 minutes or until thickened.

Add 1 t. olive oil to a pot of boiling water, and cook spaghetti al dente.

Serve sauce on top of pasta, with grated Parmesan and a leaf of basil.

Serves 2.

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