"Tom, nobody needs a recipe for spaghetti bolognese, it's in every woman's brain."
"But this is MY recipe. Might be different."
We are having a busy week here at Boxallville and Tom volunteered to cook EVERY night to avoid other jobs. Well, fair enough, somebody has to do it.
Tonight is that old standby, spaghetti bolognese, and here's precisely how he does it.
Tom did the following:
Brown 2lbs of ground beef and pour off the fat. (Give it to the dog).
Add two diced onion, one diced green pepper and a lot (?) of crushed garlic to the meat and residual fat and sauté until tender. Add a lot (?) of chopped mushroom, and cook them quickly.
Now add two litres of tomato sauce (note: any type, home-made, store-bought, any flavour, plain crushed tomatoes, whatever) and stir in.
1 tsp black pepper
1/2 tsp cayenne
1 tsp thyme
2 tblsp oregano
1 tsp ground rosemary ("not effing twigs")
1 tblsp parsley
Stir it all in.
Right. Turn the heat down low and let it simmer.
Now cook some pasta (multicolour rotini is good).
When it's done, drain it, melt some butter on it, then add grated cheese (half a bar of old cheddar) and stir it until it melts. Serve topped with sauce. Crusty bread on the side is good.
Garlic is better.
Service with garden salad.