A Cookbook with a Purpose

International recipes that will feed your family while helping women be more self-sufficient

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Sir Richard Branson’s Bolognese

Adapted from Share: The Cookbook that Celebrates our Common Humanity

1 teaspoon vegetable oil
1 onion, chopped
3 garlic cloves, finely chopped
2 lb. ground beef
    (I tried this with lamb for a shepherd’s pie, and my kids and I loved it)
2 carrots, grated
14-oz. can chopped tomatoes
2 tablespoons tomato paste
1 cup each of red wine and beef stock
    (or use all wine or all stock or even white wine if that’s all you have)
1 lb. spaghetti
grated parmesan cheese, to serve

Heat oil in a large pan over medium heat, then saute onion till softened, 5 minutes or so. Add garlic and cook another minute, then add beef and stir till browned. Add all remaining ingredients except spaghetti, stir together and bring to a boil. Reduce to a simmer and cook, partially covered, for about 20 minutes, stirring occasionally. If it starts to get dry, add a little water.

When it’s almost ready, cook the spaghetti in a large pot of boiling salted water for 10 minutes. Toss pasta with sauce and serve topped with grated cheese.

Note: If you want to make a shepherd’s pie, skip the spaghetti and cheese. Pour the sauce into a baking dish and top it with mashed potatoes made with 3-4 pound of boiled potatoes mashed with milk, butter and cheddar cheese to taste. Bake at 350 for 20-25 minutes, till the top is golden. For chili, stir a teaspoon or so of chili powder in with the garlic, and a can of drained and rinsed kidney beans in with the chopped tomatoes. Serve over rice, spaghetti, or with cornbread.


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