Bolognese Thurner

We always use good quality Greek Olive oil. Sometimes: >We add some grated Parmigiana Reggiani to the sauce. >We use a mixture of sweet and hot Italian sausage to replace beef. >We add some red wine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Put the oil in the pot on medium high. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef is browned.

Step 2

2. Add the chopped onion. Cook and stir the onion until it has become translucent. Add the garlic and cook until fragrant.

Step 3

3. Then add the tomatoes and stir thoroughly to coat all ingredients well. Scrape up any browned bits.

Step 4

4. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Add the tomato paste and 1/2 cup water and stir well. Cook, uncovered, for at least 30 minutes, stirring from time to time.

Step 5

5. Taste and correct for salt.

Step 6

6. Toss with cooked drained pasta, swirl some olive oil on top, and serve with freshly grated Parmesan on the side.