Bolognese and friends

This is my version of the more classical Bolognese sause. Actually, this sauce does equally well when rolled into pancakes, or as chili with fresh turkish bread.

• 250 gr. spaghetti
• 200-300 gr. mince
• 250 gr. tomatos
• 1 red and 1 green paprika peppers
• 2 bins of italian tomatos
• 1 med. sized onion
• Oil
• Salt and pepper
• Sambal

Preparation

Chop the onion, slice the tomatos into 8ths, as above, chop the peppers into pieces the size of a fingerjoint. Open all bins. Prepare the noodles.

The Cooking

Put a pot onto the stove, fry the onions and the mince, making sure the mince becomes grainy and doesn't glue together in bigger lumps. Once the meat is well done, first put the peppers into the pot. Continue stirring for some 2 or 3 minutes, then add the fresh tomatos, then the tomato bins after 2 more minutes. Season by your liking with salt, pepper and a spoon full of the sambal. Also some mild pepper does well.

By then, the water should already be cooking, so put in the spaghetti, turn down the heat for the sauce and put the lid on. Let the spaghetti finish and you're done.

Alterations

• Throw some chopped champignons into the pot, right after the mince is done, stir them for about 1 minute.
• After the peppers, add a bin of corn and stir 2 minutes more before continuing with the tomatos.
• Let most of the liquid of the sauce reduce, then roll the sauce into large pancakes. Optionally add some cheese.
• Add pepper or sambal to the sauce by your liking, add a bin of read beans. Serve it as chili with fresh turkish bread.