Spaghetti Bolognese

Ingredients:

  • Spaghetti pasta (1 person=ca. 100 g=3.5 oz)
    For the sauce (5-6 people):
  • 500 g minced pork
  • 300 g sliced champignon mushrooms (optional)
  • 2-3 ripe tomatoes, or one 40 dkg can of chopped tomatoes
  • 350 g (ca. 2 dl) tomato sauce
  • 140 g condensed tomato sauce
  • 1-2 cloves of garlic
  • 1-2 ts onion paste (optional)
  • 1 tbs thyme
  • 1 tbs oregano
  • 1/2 tbs basil
  • salt, lemon juice, honey, fresh basil to taste

How to make it:

  • Cook the pasta in boiling, salted water. Make sure not to overcook it. You want it to be slightly firm, so that it's real Italian style, or "al dente".


  • For the sauce, first sauté the mushrooms on olive oil (or refined coconut oil) with the chopped garlic.


  • After 5-10 minutes, add the minced meat, but be careful, because it sticks together very easily. To avoid that, reduce the heat and continuously work the meat apart with a wooden spoon.


  • While it's cooking, add the onion paste and the herbs. When the meat is entirely gray, add all of the tomatoes/tomato products and put a lid on it. Let it simmer on low heat, stir it sometimes.


  • When it's thick enough, taste it, add salt, or even a little chili powder if you like the heat. If it's too sweet, or if you can taste the pork too much, add a little lemon juice, but if it's too sour because of the tomatoes, add a little honey. These will balance out the flavours.


  • If you have any fresh basil on hand, add that at the end. If you cut it up, or squeeze it in a mortar, the aroma will be even more intense. Fresh basil leaves can come in handy at decorating too. Serve it with grated cheese on top.
 
 

 

Enjoy!