Spaghetti Bolognese

Boil a large pot with 5 cups of water along with salt.

Add 200 gms spaghetti. Let it cook. You can follow pack instructions or cook until fork tender.

Once it is almost done reserve around 1/2 cup of spaghetti cooked water. Cook until it is fork tender.

Drain water and set aside. Reserve the water incase if the spaghetti is dry you can add more while preparing the sauce. Set aside.

Now add 2 tablespoon olive oil and heat it - add 1 tablespoon garlic, saute for few seconds.

Then add 1/2 cup finely chopped onion along with salt. Saute until transparent.

Add 1 cup finely minced mushroom and 1/2 cup carrot.

Saute for few mins until it completely shrinks.

Add 2 cups tomato puree. I have used fresh tomato puree(pulse tomatoes in mixer until pureed), you can use tinned puree too. Give a quick mix.

When it starts to boil cook covered for few mins until raw smell leaves.

Open then add 1 small bayleaf, 1.5 teaspoon chilli flakes, 1 teaspoon parsely and 1 teaspoon oregano.

Add 1/2 cup pasta cooked water or vegetable stock. If adding red wine add now.

Add 1/2 teaspoon freshly cracked pepper. I used my pepper mill to crack pepper.

Mix well and simmer for about 10-15 mins until the sauce is thick. But make sure to stir in between to avoid burning at the bottom.

After few mins the sauce becomes thick. Bolognese sauce ready.

Serve spaghetti with a generous serving of bolognese sauce on top along with cheese, herbs and spices.

Alternatively you can toss spaghetti in the sauce. Mix well.

Season with grated cheese, oregano, chilli flakes before serving.

Delicious Spaghetti Bolognese ready to be served!