The classic dish you know and love, with a slight twist


This is of course Spaghetti Bolognese a la Heisenberg, but I have been informed that naming the node accordingly is apparently poo poo. Oh well.

Everybody loves Spaghetti Bolognese. Everybody who eats meat, that is. On the other hand, I am quite sure that this recipe would work with tofu, so try it out and tell me. As the name suggests, this pasta dish comes from Bologna and has since then conquered the world, but this recipe here as all the trimmings I like in my pasta. It's quick and easy to make, so here we go:

Ingredients for 2 normal sized humans

Chop the onions and the garlic finely, heat up a frying pan with a generous helping of olive oil and wait until the oil smokes. Add the onions, garlic and the meat, stirring continuously until everything is nicely browned.

Now add a tablespoon of rosemary, oregano and basil each and mix in to the meat. Reduce the heat to medium.

Now add the diced tomatoes and the tomato paste and stir until you have a nice sauce. Now add half a wineglass of red wine and a tablespoon of creme fraiche. Let simmer for about an hour. In the meantime cook the spaghetti.

Serve the sauce on top of the spaghetti and sprinkle generously with parmesan.

Serve with a nice pinot noir.

Happy noodling!

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