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Spaghetti Bolognaise Recipe

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This recipe for Spaghetti Bolognaise, by , is from The Edwards Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tyson Edwards


1 tbsp canola oil
1/2 c finely chopped onion
1/2 c finely chopped celery
1/2 c finely chopped carrot
500g to 1 kg. ground beef (depending on how meaty you want it) (can use brown lentils instead of meat)
2 400g cans of crushed tomatoes
2 tbsp tomato paste
1/3 c beef stock
1 tbsp crushed garlic
Black pepper to season
Chilli flakes to season

Option 1:
1/2 c white wine
1 tsp cinnamon
1 tbsp sugar (brown or white)

Option 2:
1 c finely chopped mushrooms
1/2 c white or red wine
1-2 tbsp balsamic vinegar
1 tbsp mixed dried herbs
1/3 c milk

Using a large pot, fry the onions, celery and carrot together with the canola oil on medium high heat until vegetables begin to soften. If using mushrooms add with the onion, celery and carrot base.
Add the ground beef and season with black pepper. Cook until meat is browned and beginning to separate into small pieces. Note: Canned brown lentils, drained and rinsed, may be substituted for meat but should be added later with the canned tomatoes.
Add the tomato paste and garlic and stir to mix through. If using wine add at this time and cook until most of the liquid has evaporated from the pot.
Add the canned tomatoes and chilli flakes. Add either sugar and cinnamon (Option 1) or balsamic vinegar and dried herbs (Option 2). Turn heat down to low and simmer uncovered for 30 minutes or longer until a thick consistency is achieved. Stir occasionally.
If doing option 2, add the milk after simmering. Stir through and simmer for another 10 minutes.

Preparation Time:
Preparation Time:
1 hour




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