MSGID: 1:18/200.0 5da91414
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Luke's Spaghetti Bolognese
 Categories: Beef, Vegetables, Wine, Herbs, Chilies
      Yield: 16 Servings
 
      2 lg Brown onions; chopped
      3 cl Garlic; crushed and minced
      2 kg Lean beef or kangaroo mince
    500 ml (16 oz) jar of tomato paste
      2 c  Red wine
    3/4 c  Brown sugar
      8 ts Beef stock powder/base
      6 tb Italian herbs
      4 tb Sweet paprika
    1/8 ts Cayenne pepper
           Fresh ground black pepper
           Water
 
  Heat a few generous glugs of olive oil in a large pot.
  Cook the garlic and onions until soft and beginning to
  go a bit golden, about 5 minutes. Remove from pot, and
  add in about half of the meat. Cook on high heat until
  well browned; set aside and cook the other half of the
  meat.
  
  Add back the onion and first half of the meat into the
  pot with the second half of the meat. Add the remaining
  ingredients (tomato paste, wine, sugar, spices). Fill up
  the tomato paste jar with water, shake to loosen up any
  remaining paste, and add to the pot. Bring up to a low
  simmer, cover and let cook for 1-2 hours if possible. 40
  minutes is the minimum you should let this simmer for,
  the longer the better! Taste about 30 minutes into the
  simmering for spices; adjust to your liking. (Note: you
  probably wongCOt need to add much extra salt as the stock
  powder is quite salty already.)
  
  Serve with fresh spaghetti and a generous grating of
  Parmesan cheese. Freezes very well.
  
  RECIPE FROM: http://thethreecheeses.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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