Italian

Spaghetti Bolognaise

Ingredients: 1 pack of spaghetti pasta 500g ground meat 2 stalks of celery, finely chopped 2 carrots, finely chopped 1 large onion, finely chopped 2 cans chopped tomato 3 tbsp tomato paste 3 cups of water ½ tsp sugar 4 cloves of garlic, finely chopped 2 tbsp oregano Nutmeg Salt/pepper 3 tsp white truffle oil Extra virgin Olive Oil Parmesan cheese

Method: In a medium size pot add olive oil and saute celery, carrots, and onions for five minutes. Add the ground meat, and season the meat with salt and pepper. Once meat has slightly browned, add chopped tomato, tomato paste, sugar, garlic and water, and mix. Season with oregano, nutmeg and salt and pepper, and add some white truffle oil. Allow to simmer on low heat for about 15 minutes, or until the consistency you like your bolognaise. Add water in another medium sized pot, and bring to a boil. Add salt, olive oil and paste. Cook for 10 minutes for al dente pasta and drain. Mix sauce and pasta together and serve. Don’t forget the to top with some Parmesan cheese.

Spaghetti al Forno

Ingredients

• 1 1/2 tablespoon(s) olive oil, plus more for drizzling
• 1 small onion, finely chopped
• 2 carrots, peeled and finely chopped
• 1 stalk(s) celery, finely chopped
• 4 clove(s) garlic, minced
• 1 can(s) (28 ounces) diced tomatoes
• Salt and freshly ground pepper, to taste
• 1/2 pound(s) whole wheat spaghetti or linguine
• 2 tablespoon(s) chopped flat-leaf parsley
• 1 large pinch red pepper flakes
• 3/4 cup(s) grated Parmesan cheese
• 2 tablespoon(s) whole wheat breadcrumbs

Directions

1. To make sauce: In a large saucepan, heat oil over medium heat. Add onion, carrots, celery and garlic. Cook, stirring frequently, until vegetables begin caramelizing, about 12 minutes. Turn heat to low; cook until very soft, 10-15 minutes. Raise heat to medium; add tomatoes. Bring to a simmer and partially cover. Cook 30-40 minutes, stirring occasionally. Season with salt and pepper.
2. Preheat oven to 450 degrees. Bring a large pot of water to a boil. Cook spaghetti according to package directions, subtracting several minutes off cooking time so it comes out very al dente.
3. Drain well; add to sauce. Add parsley and red pepper flakes; toss to combine. Transfer to a 2-quart baking dish. Spread level. Sprinkle with cheese and bread crumbs. Drizzle with olive oil. Bake until top is browning and sauce is bubbling, about 15 minutes. Serve immediately.

Spaghetti Sauce