Spaghetti Bolognese by Terehine Roberts-Thompson
2 tablespoons of olive oil
1 medium onion, finely chopped
500g minced beef
500ml Dolmio sauce
2 tablespoons of tomato paste
1/4 cup red wine (optional)
2 beef stock cubes, crumbled
1/2 cup frozen peas, rinsed and drained
2 cloves of garlic, crushed
1 tablespoon of finely chopped parsley
500g pack of spaghetti
Boil a big pot of water and carefully add the spaghetti. Boil the spaghetti for 10 minutes - drain well.
Heat oil in a big heavy pan. Fry onions and mince. Stir until all red has gone. Add sauce, tomato paste, wine and stock cubes. Bring to boil.
Add peas. Turn down heat and simmer for 10 minutes. Stir in garlic and parsley.
Put spaghetti in a big serving bowl. Pour sauce over and serve.
Tip: Always cook spaghetti in a large pot of boiling water. The water is boiling when the bubbles rise up to the surface and steams rises out of the pot.