96.5 Wave FM's Online Cookbook

Jade‘s Spaghetti BologneseAdd mince, cook until browned, breakingup any big chunks that clump together.Put in the tomato paste and stir until it’smixed well with the mince. Then mix in thegrated zucchini, brown sugar, and nutmeg.Add the chopped tomatoes and juice, bayleaves, basil and oregano, passata sauce(you may not need the whole jar - just playit by ear!) and salt & pepper to taste.Turn heat to low and let the sauce simmer.If it looks dry, add a little water; if it lookstoo moist, don’t worry as it’ll burn off.1kg mince1 tbsp olive oil2 large carrots, finely grated2 zucchini, finely grated2 white onions, finely chopped3-4 cloves of garlic, finely chopped2 tbsp tomato paste2 cans whole peeled roma tomatoes, chopped1/2 tsp nutmeg2-3 bay leaves1 tbsp brown sugar1 tsp each chopped basil & oreganoglug or two of red winesalt & pepperspaghettigrated parmesan cheese700g passata sauceMethodHeat olive oil in a big pot over mediumheat. Add grated carrot and cook, stirringoften, until soft.Add onion and garlic, cook until onion issoft and translucent.While the sauce is infusing (see Trav, I canuse cooking terminology too), enjoy a glassof red wine, and put a glug or two into thepot as well - share the love!After 20 minutes or so, boil some saltedwater in a pot. Add spaghetti, dependenton how many people you’re cooking forand cook until soft. Drain.Put spaghetti into bowls and top with agood helping of bolognese. Garnish withparmesan cheese (or grated cheese orwhatever you prefer).Enjoy! - JadeNote: this pasta sauce gets better with age,so if you’re super organised, feel free tomake it the day before. Also, leftover saucecan be frozen and used for future dinnerswhen you can’t be bothered to cook!6