Use 100g dried or fresh durum wheat spaghetti per serving

BOLOGNAISE SAUCE

2 medium onions, sliced thinly
200g minced beef (optional)
2 cans of 400g chopped or whole tomatoes
1 can of 400g tomato puree
1½ cups red wine
Handful chopped basil
1 tbs mixed herbs
1 tbs sugar
2 tbs olive oil
Salt and pepper to taste
Grated Parmesan or Mozzarella cheese to serve

Heat the olive oil in a heavy bottomed saucepan and lightly fry the onions and the minced beef until the onions are golden and the beef is browned.

Add the tomatoes, tomato puree, basil and mixed herbs and the red wine. Add salt and pepper to taste, plus one tablespoon of sugar which takes away any acid taste from the tomatoes. Bring the mixture to the boil, stirring all the time, then reduce the heat and allow to simmer for about 30 minutes, stirring occasionally.

If you don't use all the sauce immediately,it will keep well in the refrigerator for several days.

Boil the spaghetti in a large pot of water until it is al dente. Drain and serve with the sauce, topped with grated Parmesan or other cheese if you wish.

This article was first published in Mind Your Body, The Straits Times on Mar 5, 2008.

Is this article useful to you? Rate this product:    Poor Excellent