Marc Nelson's Spaghetti Bolognese

When Marc Nelson cooks for himself, he opts for something simple and healthy like this lean Bolognese sauce he pours over whole wheat pasta. He usually makes this in big batches so he can whip up something in a jiffy when friends come over.

3 tablespoons olive oil
4 garlic cloves, minced
3 medium onions, chopped
750 grams extra lean ground beef
1 28-ounce can whole tomatoes
2 6-ounce can tomato paste
2/3 cup red wine
5 pieces whole Bay leaves
salt and pepper
250 grams whole wheat spaghetti

1  Heat the olive oil in a large saucepan over medium heat. Saute garlic and onions.

2  Add extra lean ground beef and cook until lightly browned.

3  Add the whole tomatoes (including the juice) and the tomato paste. Crush the tomatoes with the side of the spoon to break them up.

4  When the tomatoes are cooked (at around 5 minutes), stir in red wine. Season with salt and pepper. Add bay leaves. Reduce the heat to low and let it simmer for 30 minutes, stirring often until the sauce has reduced and thickened. 

5  Cook pasta according to package directions.  Serve the sauce over freshly cooked pasta.

Marc's Tips:
•  Want an easier way to skim the fat off your sauce? Let it cool and settle for a few minutes. The oil will float to the top. Use a big syringe to extract the oil.
•  His secret to chopping onions without crying? He uses a sharp knife. A dull knife squashes the onions, releasing the juices and fumes that make you cry.

Photography by Jomar Retuya

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