Heat oil in a deep heavy bottomed
saucepan to simmering point. Add the mince meat, salt and pepper to
taste. Mix well and allow to cook to a golden brown colour.
Add the crushed garlic, finely
chopped onions and chopped thyme leaves. Mix well and cook until the
onions become transparent.
Add the tomato paste in small
quantities and blend in well with the mince meat. Add the chopped
tomatoes, 1 1/2 tablespoons chopped basil leaves, mixed herbs, cloves
and 1 cup of hot water. Mix well together and allow to simmer for
15-20 minutes or until the sauce is well blended and cooked. You may
adjust the quantity of water to suit personal sauce preferences. Taste
sauce at intervals and season with salt and pepper if desired.
Add 1/2 cup of dry sherry or dry
white wine and mix well. Allow to simmer for one more minute.
Optional: You may also add at this
point in time the chopped red chillies. Allow to simmer for another 30
seconds.
Transfer to a serving dish. You may
reheat in the microwave later as this needs to be served piping hot.
Sprinkle with 1 1/2 chopped basil
leaves just before serving.
Cook the spaghetti pasta as per the
instructions on the packet. Just prior to serving, reheat the
spaghetti in the microwave and mix well with 1 tablespoon of extra
virgin olive oil.
Serve the desired quantity of
spaghetti on each plate, sprinkle with tasty cheddar cheese according
to taste, top with the desired amount of Bolognese sauce, sprinkle
with the parmesan cheese.
Sit back and enjoy with a glass of full bodied red wine.
Note: Oh yes. Many Italian families
did indeed settle in Mauritius.
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