Since I am ethnically Chinese, a traditional dinner would be rice alongside some green vegetables, fish and a meat dish. It’s what my evening meal would look like everyday growing up and so naturally; I easily grew tired of Asian cuisine. In those instances, my mom would confide in the classic Italian dish, spaghetti Bolognese, for variety every time. It is a dish I adore for its great flavors and for me personally, it always reminds me of home.
- 1 tbsp of olive oil
- 1 finely chopped onion
- 1 crushed garlic clove
- 5 large tomatoes, chopped
- 1 tsp of mixed herbs
- Basil leaves
- Minced meat
- Vegetable Stock
- 1 lb. Spaghetti
- Salt and Pepper to taste
- Parmesan Cheese to taste
- Before cooking anything, take 1 tomato and blend it until it becomes a puree. Take the rest of the tomatoes and chop them into squares.
- Over medium heat, heat the olive oil in a saucepan and sauté the minced meat. Then add the mushrooms with the onions and garlic.
- Place the chopped tomatoes, the puree, mixed herbs and vegetable stock in a boiling pot, adding the meat, mushrooms, onions and garlic.
- Once boiling, let it simmer for 40-50 minutes until the sauce becomes thicker
- In a separate boiling pot, add the spaghetti and add water until covered. Boil for 10 minutes. Add salt for more flavor. Keep the pot covered.
- Once ready, drain the spaghetti and serve on a plate.
- Put the sauce over the plate and sprinkle basil leaves, oregano and black pepper over it. Then add the cheese.