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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Luke's Spaghetti Bolognese   
    Categories: Beef, Vegetables, Wine, Herbs, Chilies   
         Yield: 16 Servings   
       
         2 lg Brown onions; chopped   
         3 cl Garlic; crushed and minced   
         2 kg Lean beef or kangaroo mince   
       500 ml (16 oz) jar of tomato paste   
         2 c  Red wine   
       3/4 c  Brown sugar   
         8 ts Beef stock powder/base   
         6 tb Italian herbs   
         4 tb Sweet paprika   
       1/8 ts Cayenne pepper   
              Fresh ground black pepper   
              Water   
       
     Heat a few generous glugs of olive oil in a large pot.   
     Cook the garlic and onions until soft and beginning to   
     go a bit golden, about 5 minutes. Remove from pot, and   
     add in about half of the meat. Cook on high heat until   
     well browned; set aside and cook the other half of the   
     meat.   
        
     Add back the onion and first half of the meat into the   
     pot with the second half of the meat. Add the remaining   
     ingredients (tomato paste, wine, sugar, spices). Fill up   
     the tomato paste jar with water, shake to loosen up any   
     remaining paste, and add to the pot. Bring up to a low   
     simmer, cover and let cook for 1-2 hours if possible. 40   
     minutes is the minimum you should let this simmer for,   
     the longer the better! Taste about 30 minutes into the   
     simmering for spices; adjust to your liking. (Note: you   
     probably wongCOt need to add much extra salt as the stock   
     powder is quite salty already.)   
        
     Serve with fresh spaghetti and a generous grating of   
     Parmesan cheese. Freezes very well.   
        
     RECIPE FROM: http://thethreecheeses.com   
        
     Uncle Dirty Dave's Archives   
       
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