Food on Friday

TRADITIONAL SPAGHETTI SAUCE

Serves 4

2 tablespoons olive oil or butter
1 large onion, finely chopped
4 garlic cloves, crushed
1 heaped tablespoon finely chopped fresch rosemary
3 or 4 fresh basil leaves, finely chopped (optional)
6 mushrooms finely chopped
5 skinned chicken giblets finely chopped (optional)
1/2 skinned cacciatore salami , finely choppped (optional)
500 gm rump, round or topside steak finely chopped
2 tablespoons tomato paste
400 g can diced tomatoes
pinch mixed spice
salt and pepper to taste

Heat most of the oil or butter (reserve 2 teaspoons) in a frying pan - preferably not a nonstick pan because you won't get a good browning on the bottom of the pan. Add the onion, garlic, rosemary and basil. Cook on low until the onion is soft and clear abd the bottom of the pan is slightly brown, but take care not to burn.

Meanwhile, soften the mushrooms in the the reserved oil in a seperate frying pan, then set aside.

Add the chicken giblets and salami (if using) and cook until brown. Add the steak, cook until brown. Stir in the tomato paste, tomatoes, spices and mushrooms.

Add just enough boiling water to cover the mixture (about 2 cups/500ml), then partially cover the frying pan. Cook on low heat for 30 minutes, stirring occasionally, until nearly all the water is evaporated.

Serve over spaghetti cooked al dente, with a good sprinkling of freshly grated parmesan cheese.