Courtesy of The Big Book of Quick & Healthy Recipes, published by Hearst Books/Sterling Publishing 2007.
3 tablespoons olive oil
1 onion, chopped
2/3 cup ground pork/3 ounces burgamix (dry weight)
2 cloves garlic, crushed
1 carrot, diced
1 stick celery (with leaves), chopped
2 teaspoons dried thyme
1 sprig each of rosemary and sage
1 tablespoon basil (or 1 teaspoon dried)
1 tablespoon tamari (soy sauce)
5 tomatoes, pureed
1 teaspoon raw cane sugar
2 tablespoon tomato paste
7 ounces spaghetti
parsley and black pepper to garnish
1. Gently fry the onion in the oil until soft. Add the ground pork or burgamix, together with the garlic, and stir-fry until it browns. (If you are using burgamix, you may need to add more oil.)
2. Add the carrot, celery, herbs, and tamari. Heat through, then add the pureed tomatoes, sugar, and tomato paste. Bring to a boil and simmer for 10 minutes, stirring occasionally.
3. Meanwhile, boil the spaghetti in plenty of water with a little salt and oil. Drain.
4. Season the sauce. Divide the cooked spaghetti between two large plates. Top with the Bolognese sauce, garnish with plenty of parsley and black pepper, and serve immediately.
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