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TranceEurope`s Recipy Pages

TranceEurope`s Recipy Pages

Spaghetti Bolognese


1 onion, chopped
2-3 garlic cloves, crushed
300 ml / 1/2 pint / 1 1/4 cups beef or chicken stock
450 g / 1 lb extra-lean minced turkey or beef
2 x 400 g / 14 oz cans chopped tomatoes
5 ml / 1 tsp dried basil
5 ml / 1 tsp dried oregano
60 ml / 4 tbsp tomato puree
450 g / 1 lb button mushrooms, quartered and sliced
150 ml / 1/4 pint / 2/3 cup red wine
450 g / 1 lb spaghetti
Salt and black pepper


1. Put the chopped onion and garlic into a non-stick saucepan with half of the stock. Bring to the boil and cook for 5 minutes until the onion is tender and the stock has reduced completely. 2. Add the turkey or beef and cook for 5 minutes, breaking up the meat with a fork. Add the tomatoes, herbs and tomato puree, bring to the boil, then cover and simmer for 1 hour. 3. Meanwhile, cook the mushrooms in a non-stick saucepan with the wine for 5 minutes or until the wine has evaporated. Add the mushrooms to the meat with salt and pepper to taste. 4. Cook the pasta in a large pan of boiling salted water for 8-12 minutes until tender. Drain thoroughly. Serve topped with the meat sauce.