Sufra Dayma: Spaghetti Bolognaise By Moushira Abdel-Malek Ingredients: Spaghetti: 250-350 gms spaghetti 25 gms butter grated nutmeg grated Parmesan cheese Bolognaise Sauce: 500 gms minced beef 2 onions (chopped) 125 gms mushrooms (chopped) 1 tsp crushed garlic 400 gms red ripe tomatoes (diced) 65 gms tomato paste 1 bouillon dissolved in 150 ml water Salt + pepper + dried basil 25 gms butter + 2 tbsp oil Method: Sauce: Heat the butter and oil in a saucepan. Add the onion. Stir until softened. Add garlic. Add meat and fry briskly, stirring until evenly browned. Add the remaining sauce ingredients, with salt to taste. Bring to simmering point, stirring, then cover and simmer over low heat for one hour; adding more liquid, if necessary. Cook the spaghetti in boiling water until al dente. Drain thoroughly after rinsing. Melt butter in a saucepan. Return spaghetti to pan and toss well. Season with nutmeg and pepper. Turn into a serving dish. Top with Bolognaise sauce and sprinkle with Parmesan cheese. Serve immediately.
