Dr. Margaret’s
Spaghetti Bolognese
CF ID: drmargaret
Dr. Margaret Rogers Van Coops is British and not all British cuisine is as delicious as this. Her own special style of spaghetti makes our mouths water and always pleases. This is the way a great Spaghetti Bolognese should be prepared. This recipe serves six people. Serve with green salad of your choice and garlic bread. Bon Appetite!
Ingredients:
1 lb. Thin spaghetti noodles i 1-1/2 lb. Lean ground beef
1 large yellow onion i 6 or 8oz. can of chopped tomatoes
1 small can of tomato puree i 1 Tbsp. Olive oil
4-6 oz. whole mushrooms i 1 Tbsp Italian herbs (marjoram, oregano, basil)
Salt to taste i 2 Bay leaves
3 Beef bouillon cubes (preferably Oxo – available in British shops)
8oz. grated cheddar cheese i 2 cups hot water for sauce
2 quarts hot water for spaghetti
In a large skillet, heat the olive oil and brown the ground beef in it, taking care to stir and separate the meat, preventing clumps.
Remove meat and set aside.
Chop onions and mushrooms into small pieces.
Saute onions until translucent and then add meat.
Crumble the 3 boullion cubes and dissolve them in 2 cups of hot water and then add to the meat.
Add the chopped tomatoes and the tomato puree, bring mix back to a boil, stirring continually.
Add the mushrooms and Italian herbs and salt to taste.
Simmer for 10 minutes.
Add Bay leaves and continue to stir and simmer for approx. ˝ hr.
Boil 2 quarts water in large sauce pan. Add salt and 1tsp. Olive oil.
Add 1 lb. Spaghetti and cook until tender (about 10-15 minutes).
Grate cheese and place in a table dish.
Rinse spaghetti in very hot water to remove starch. Serve equal portions on heated dinner plates.
Ladle the Bolognese sauce over the spaghetti and top with grated cheese as desired.
Garlic Toast:
1 loaf sourdough french bread i 4 oz. butter or margerine
6 garlic cloves i Salt and Pepper (to taste)
Crush the garlic cloves to a pulp.
Beat butter into a cream and add the garlic, salt and pepper.
Cut bread into sections and spread liberally with garlic butter.
- Heat in hot oven for 5 minutes and serve immediately