Spaghetti Bolognese a la Rob

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filed under Main Dishes

Main Dishes
Recipe category: Main Dishes
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 559 (28% DV)
Fat: 23g (35% DV)
Carbohydrates: 62g (21% DV)
Protein: 28g (56% DV)
Description: My interpretation of spaghetti Bolognese
Tags: spaghetti, Bolognese
Ingredients:  Makes 2-1/2 servings
1  tablespoon
218  grams
3  cups
250  mL
2  teaspoons

Tip: For nutritional information on all the ingredients in Spaghetti Bolognese a la Rob just click on each ingredient name. Then adjust the serving size for any Spaghetti Bolognese a la Rob ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Cut the garlic clove into fine (1mm) pieces
Cut the onion into fine (5mm) pieces
Put the oil into a frying pan and on high heat.

Put the garlic into the oil of the frying pan
When it is glazed (i.e. ___not___ brown), add the onions
When the onions are glazed, add the minced meat
Make sure the minced meat falls apart (help it along if necessary ;-)
Heat 1.5 liters of water in a big pan.
When the water boils (you are still watching the meat, are you? ;-) add the spaghetti. Add a small quantity of sunflower oil to prevent the spaghetti from sticking (1 tbsp should be enough)
When the minced meat starts to brown, add the passata (smashed tomatoes)
Add the dried oregano and salt and pepper to taste
Lower the heat under the meat
When the spaghetti water boils (again) lower the heat enough to keep the water boiling along briskly. Do ___not___ cover the pan; spaghetti needs an open pan!
When the spaghetti is ready depends on you. I like it 'al dente'; i.e. a bit chewy, but my father loves it very soft. Your taste may vary. After about 10 mins, start to 'test' the spaghetti by taking one of them out of the water, rinsing it to cool it down, and try it. Whenever you are happy, drain the spaghetti.
Put the spaghetti on a plate and dress with the meat sauce.
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