Spaghetti Bolognaise

OK, is this the all time "I can cook" favourite? Every family probably has its own variation and that's the great thing about it – so adaptable. It is simple, quick and tasty. Who could ask for more?. (for 2 - 3 persons) You will need: • Lean beef fine mince - approx 150 - 200grm. • One medium onion; • One red pepper and one yellow or green, or half of each (Depending on size). • About 6 - 8 small close cup mushrooms. • Tin (or box) of chopped tomatoes • Tube of tomato puree/paste. • Wine glass of red wine; eggcup of sherry; • Black pepper; • Mixed herbs + extra Basil; • Spaghetti (a loose handful). • Oil and butter; Water for cooking spaghetti. If you are a garlic fanatic – and maybe don't ever come into contact with other people – you can also add a crushed clove of garlic with the onion Deep sided pan; Medium saucepan with lid Knife; cutting board; stirrer; spoon and paper towels. To cook: 1. Half-fill saucepan with water and put on high ring to boil. 2. Peel and chop the onion into small pieces. 3. Wash, wipe, chop the flesh of the two peppers into small pieces. 4. Chop mushrooms into small pieces. Note: How finely you chop is up to you. The smaller the pieces the more easily they stay with the strands of spaghetti when you roll them onto the fork for eating. But don't make them too fine or the sauce is like a baby food with no texture - a bit like some of the ready-made ones I suppose. Put a little oil and pepper into cooking pan, bring up heat. 5. Add mince and work well with stirrer so that the mince becomes small granules as it cooks. 6. When mince is brown, add onion and about a level teaspoon of mixed herbs. Continue stirring to prevent burning. 7. Check water and when boiling add a small amount of salt, about 1/3 teaspoon, and pop in the spaghetti. Make sure that the strands of the spaghetti are separated. Stir regularly as water returns to boil. Once all strands are pushed into the water lower heat so that it is just simmering - keep stirring regularly so that the strands remain separated. It will take about 7 minutes to cook. 8. Add peppers to the mince and onions. 9. Keep stirring and bring up the heat to the point where it is bubbling. 10. After 2 minutes lower heat to simmer. 11. It is time to add the tomatoes and mushrooms. 12. Add red wine and sherry. 13. Stir well. 14. Check the spaghetti. It is "done" when the centre of the strand has just started to soften. Strain in a sieve or small-holed colander. It will continue to cook for a few minutes while it is still hot. It should never be served soft and falling apart (i.e. school dinner style!) • You don't have to coat the spaghetti, if you serve it immediately it is cooked. But un-coated pasta, if left, tends to clump together. So, if you are not going to use it immediately: Melt a large knob of butter in the saucepan and stir the spaghetti into it so that it is fully coated. (You can use olive oil if you prefer.) But note that this coating may stop the sauce from adhering to the strands. Replace lid and keep pan warm. 5. Time to check how the sauce tastes. (Use a clean spoon!) Tastes Great – then it's time to serve. If the sauce appears too thin just add tomato purée to thicken it up. A deeply dished plate is good. You can even buy one especially for pastas! Naturally the suggestion below shows a serving on spaghetti. The dish can also be served on other pastas, such as Conchigliette (Shells), Fusilli (Spirals), Farfalle (Bow Ties) or Radiatorior (Radiators). For a further change, it will also go just as well with rice or creamed potatoes.

V Substitute the meat with a vegetarian option, or just add a more of the vegetables.