Ingredients

• 450 gm. packet of dry spaghetti

• 1 tbs. Olive oil

• 3 tbs. grated parmesan cheese

• Bolognaise Sauce

• 700-1000 gm. minced beef

• 100 ml. Olive oil for cooking

• 3 onions (cricket ball sized) – peeled and finely diced

• 3-5 carrots, peeled and finely diced

• 3-5 sticks of celery - finely diced

• 2-3 red peppers (sweet capsicum or bell pepper) - 1/2 inch dice

• 2 bay leaves

• 1 tablespoon garlic puree

• 1 tablespoon tomato purée

• 2-3 stock cubes (or the new stock pots)

• 2 tablespoons Red wine vinegar ( a good splash)

• 2 large glasses Red wine (about half a 750 ml. bottle)

• 2-3 tins, 400 gm. each, of chopped tomatoes or passata (pureed tomatoes)

• Spice mix

• 2 tsp. smoked paprika*

• 2 tsp. oregano*

• 1/2 tsp. cinnamon powder*

• 1 tsp. black pepper*

Instructions

1. In a large thick bottomed pan, heat the olive oil, add bay leave and onions and brown the onions until dark golden in colour.

2. Add the carrot and celery and cook until softened.

3. Add the peppers and cook for a couple of minutes.

4. Add the minced beef and allow it to brown.

5. Add the spices*, garlic, tomato puree and cook out for a couple of minutes.

6. Add the stock cubes (crumble it on top), vinegar, red wine and tinned tomatoes. If the mix is still quite dry add some extra water so it doesn't burn during the cooking. Bring it to the boil and then turn to a low simmer for a good couple of hours, until it looks like a thick sauce.

7. Cooking Spaghetti

8. Boil water in a large pan.

9. Add olive oil and spaghetti to the water and cook until it is al dente, meaning ?to the tooth, pasta that is not too soft and needs a little chewing.

10. Drain the pasta in a colander.

11. Serving

12. Divide the spaghetti between 6 plates.

13. Serve the meat sauce on top, sprinkled with a little parmesan cheese.