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Joy Martin’s Spaghetti Bolognese

(by Lesley Martin)


chopped onions, to taste

minced garlic, to taste

a dollop of butter

enough minced beef to feed the number of mouths at the table

3 beef bouillon cubes (increase as necessary with the mince)

1 tin of chopped tomatoes, preferably skins removed (2 tins, if using lots of mince)

a hearty splash of Worcestershire sauce

a goodly dollop of sweet Thai chili sauce

a bit of sugar, to taste

a glug-glug of red wine

pasta

Brown the onions and garlic in the butter, and add the minced beef, breaking it up and browning.

Add the bouillon cubes, tomatoes, Worcestershire sauce, chili sauce, sugar, and wine.

Mix well, and when absolutely no one is around, add something special to make it your own.

Serve over pasta.

Share with good people—a gift from my mother’s heart, to your table.


(Read To Die With Dignity, the story that accompanies this recipe.)


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