How to Make a sauce for Spaghetti Bolognese

This is how to make a knockout sauce for Spaghetti Bolognese-- you'll love it !

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 pound lean ground beef
• 1 pound ground lamb or pork
• 3 tablespoons olive oil
• 1 medium onion, diced
• 1 clove garlic, diced or crushed
• 1 half-bottle of dry red wine, Chianti works very well
• Dash of oregano
• dash of salt
• dash of pepper
• dash of parsley
• 1 bay leaf
• 2 cans of chopped tomatoes or two freshly chopped tomatoes.
• 1 heaping tablespoon of tomato paste
• 1 heaping tablespoon of all-purpose flour
• 2 cups of beef broth
• 1 1/2 cups of shredded or freshly grated parmesan cheese
• Package of thin sphaghetti or angel hair pasta (what I usually use)

1. Marinade the ground beef and the lamb or pork together in the wine for at least four to eight hours, covered and refrigerated, adding oregano, salt and pepper to taste.

2. Put three tablespoons of olive oil in a large skillet or wok and add the onions and garlic, cook until onions are transparent.

3. Add the marinated ground beef and pork--by this time most of the wine will have been soaked up by the meat, but add the remaining wine to the sauce as well. Cook on medium heat for about 10-15 minutes.

4. Add the two cans of tomatoes (drained), the two cups of beef broth, flour, tomato paste and the bay leaf. Cover loosely, turn heat to low and let simmer for 45 minutes. Make sure to remove bay leaf before serving

5. Cook spaghetti or angel hair pasta in boiling salted water for 8 minutes until al dente.

6. Add the grated/shredded parmesan cheese to the sauce, along with the parsley.

7. Pour over spaghetti and serve. Should feed about 4-6 people and makes excellent leftovers. Enjoy :)

Tips & Warnings

• For people who don't use or drink alcohol, 100% cranberry juice (not cocktail) can be substituted.
• watch out for the sauce boiling over--even on low there can be a tendency.