Spaghetti alla Bolognese

There must be a million ways to do spaghetti alla Bolognese, a million…but because it’s one of my favourite recipes (and my husbands too) and because it’s easy to make, I decided to send it through the web space, so that anyone that is just starting to get in this cooking world, carnivorous, and hungry enough, can run into the kitchen, take a pan and follow the simple footsteps to this yummy pasta dish.

1 onion
1 chopped tomato can
500gr minced meat
30gr aprox of funghi secci
1/2 dry consommé cube
1 or 2 teaspoons of sugar
olive oil

once again, chop the onion, fry it in saucepan, remember, slow heat, and a loooong cooking, so it gets transparent and sweet. Add the meat, and after removing and removing,, add the tomato, the consommé cube, and the sugar.

At the end add the funghi secci, that you must have damped previously.

Your spaghetti, or favorite pasta in a huge plate with the Bolognese Sauce, would end with the terrible feeling that there’s nothing else in the world.

Ok this is great after a long Saturday night!

Comments

[tattum]

hi joey! thanks for stopping by again! your post of the binakol was a success, I loved it!
Hi my dear friend Paz, I know, Rabiatta, is also the best for me, but you know, Alvaro deserved something like this (though it's not much) for all his effort...
and Tara, that was a surprise to have you around, I love your blog! those mushrooms are the best,..a little expensive, but they are soooo good, I could have them with anything (well not with a cup of tea, that would be a little strange)

Besos a todos!
Tattum

[tara]

Great job wit the post. I love the addition of the dried mushrooms for depth and character - so many times the simple dishes get glossed over, when they can be so very wonderful!

[Paz]

Yum, yum, yum! Gotta try this one, too! My favorite so far is the arrabiata recipe that you made earlier, though. ;-)

Paz

[joey]

Oooh! Love that last picture of the bubbling sauce! YUM!