Spaghetti Bolognese


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  • 500g best minced beef,
  • 1 large onion,
  • 4 garlic cloves,
  • half red pepper,
  • 1 large tin passata,
  • dash of Worcester sauce,
  • dash of tabasco sauce,
  • 1 glass white wine
  • 1 oxo cube,
  • crumbled,
  • 1 tablespoon tomato puree,
  • salt
  • pepper


1. Fry chopped onion, then the beef and the chopped garlic, add the pepper, mix well and fry until the beef loses the pink colour.

2. Add the wine and mix well then the tomato passata and the rest of the ingredients, bring to boil and simmer gently for about an hour until it reaches dark reddish colour for maximum flavour.

3. If sauce reduces too much, add a little tomate frito or more passata while cooking Serve with boiled spaghetti.

The flavour is even better the next day.

Recipe by Ana Maria Morro

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