For the best spaghetti bolognese, you will need to buy a small package of ground pork or veal, I hardly ever use beef.
Take from your pantry:
1 large can of Red Gold (crushed) tomatoes
1 Clove of garlic and 1 whole Onion
*Dried Herb Seasoning
rosemary, mint and oregano and olive oil
Get a large stock pot of water with a pinch of salt boiling to cook the spaghetti pasta in. Then take out your covered skillet, on med flame add 3-4 tbs of olive oil. Add to that, chopped onion and the garlic. Stir until browned on the edges and semi-transparent. Next, break up the ground pork/veal and crumble into the same skillet having pushed aside the onion /garlic. Brown the ground meat, bring back the onion/garlic, cover and simmer for 3-4 min. on low.
Finally, add the crushed tomato, stir, cover and let simmer for 20 min on low heat while you cook the pasta. When the noodles are tender, drain, gently wash with lukewarm water and quickly spill them out onto a serving platter. Pour out the sauce and shake on the Parmesan cheese.
Gather everyone to the table, say a blessing and enjoy~ 'Abbondanze'!
Bolognese sauce is an Italian meat-based sauce for pasta which originates from Bologna, a city in Northern Italy. A thick, full-bodied meat sauce that's a staple of northern Italy's Bologna. The term alla Bolognese (in French, à la Bolognese) on a menu designates a pasta or other dish sauced with ragù, which is a meat based sauce. The words for Italian ragù and French ragout (though for entirely different dishes) are both derived from the verb ragoûter, which means "to stimulate the appetite."It tends to be served on thick pasta, as larger pasta shapes hold meat much better than finer pastas such as capellini. Variations on the sauce outside of Italy often include much more tomato and vegetable ingredients, which change the flavor profile considerably. This history of the Italian Bolognese sauce was retrieved from http://www.spaghettibolognese.info/p/history.html