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Becky's Food Page 25 Spaghetti Bolognese.

March 13th 2008

Spaghetti Bolognese

Spaghetti Bolognese.


  • 500g (1lb) spaghetti
  • 500g (1lb) minced beef
  • 90g (3oz) bacon
  • 2 oinions
  • A 250g (8 oz) tin of tomatoes
  • 1 tablespoon tomato puree
  • 1 tablespoon oil
  • 1 glove of garlic
  • A pinch of basil
  • Salt and pepper
  • Some grated cheese


  • Crush the garlic and chop the onions.
  • Take the rind off the bacon and chop it up.
  • Heat the oil in a big frying pan. Fry the garlic and onion gently until soft. Add the bacon and then the meat. Break it up with a fork and fry it, turning it, to brown it evenly.
  • Add the tomatoes, tomato puree, basil and seasoning. Stir well, put a lid on the pan and simmer for 20 minutes.
  • Heat some water in a large saucepan. Add salt and a teaspoon of oil to it, to stop the spaghetti sticking together.
  • When the water boils, put in the spaghetti. Push it gently into the pan, it will slide down as the ends soften.
  • Cook the spaghetti for 8-10 minutes until soft but not soggy. Then drain it well in a colander over the sink.
  • Put the spaghetti in a warm dish and pour the meat sauce on top. Mix it all together.
  • Serve the spaghetti with grated cheese to sprinkle on top and a green salad.

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