Spaghetti bolognaise from the 70s
OK I know this sounds horrid but it is an authentic recipe – if you want the real one, find an Italian cookbook.
Serves 4
400 g mince
25 g lard
1 onion, finely chopped
3 tablespoons tomato ketchup
Pinch mixed herbs
100 g spaghetti
salt
50 g grated Cheddar cheese
Method
Fry the mince with the lard and chopped onion until the meat turns brown.
Stir in the tomato ketchup, mixed herbs an a little water to make a smooth sauce.
Cover the pan with a lid and cook gently for 10 minutes.
Half fill a large saucepan with boiling water and add the salt.
Dip one end of the spaghetti in the water, wait till it softens, then wind the spaghetti round in the water until it is completely covered by the water. Boil quickly for 10 minutes with the lid off, until the spaghetti is tender.
Throw it at the wall if you like! If it sticks it is done.
Drain off the water by pouring the contents through a colander which is held over a sink.
Place the spaghetti on a warm serving dish, pour the meat sauce over it and sprinkle grated cheese on top.
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