Spaghetti Bolognese The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more. Ingredients for 4 As this web site can calculate ingredient amounts for both Metric and US visitors and for any amount of persons, some measures may appear a bit odd at times. We do round and try to be as clever as we can with the calculations... If you have any ideas on improving this system. Ingredients 1 kg chopped tomatoes (1100 grams) 350 grams beef mince 2 onions onion (medium size, 160g each) (350 grams) 60 grams tomato concentrate 2 1/2 teaspoons honey (12 grams) 2 3/4 cloves fresh garlic (medium size, 3g each) (8 grams) 3/4 teaspoons salt (4 grams) 3/4 teaspoons hot chili paste (4 grams) 3/4 teaspoons paprika (2.5 grams) 2 teaspoons dried oregano (2 grams) 3/4 teaspoons ground black pepper (1.5 grams) 80 mls olive oil 80 mls red wine 2 splashes worcester sauce (4 grams) Salt content: 0.2% (by weight, not counting salt in other ingredients) Spaghetti Ingredients 800 grams spaghetti 1 1/4 tablespoon butter (16 grams) 3/4 teaspoons salt (4 grams) 2.5 litres water (2500 mls) 1 1/4 tablespoon olive oil (20 mls) Salt content: 0.2% (by weight, not counting salt in other ingredients) Serve with chopped basil and grated reggiano cheese Method Bolognese Sauce Peel and chop the onions. Pour the olive oil into a sizeable saucepan, heat it and fry the onions until translucent. Add the mince and fry until the mince is brown and crumbly. Now add the wine, worcester sauce, spices, tomatoes, squeezed garlic, chili paste, honey and tomato concentrate. Simmer for at least 45 minutes, or, if you have the time, for 2 hours. Spaghetti Bring the water to a boil. Add the olive oil and salt, then the spaghetti. I normally use a timer to keep track of the cooking time (check the pasta package) - it tends to be between 9 and 12 minutes depending on the variety. Check at the lower end of the cooking time to see if they are "al dente" - meaning they still have a bit of a bite. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (whilst they are still in the colander). Put the saucepan back onto the hob and add the butter. Melt the butter, then put the spaghetti back into the saucepan and heat them up whilst turning them. The pasta will taste great, not stick together and be just right. You can also re-heat it if someone appears late for dinner.