Feast for the Birds Recipe

This is how I make my "Spaghetti Bolognese" and it always tastes very rich! A real "Feast for the Birds" because it's filling and satisfying even for something as large as a Lugia or Articuno :>

Not for people who prefer bland foods, this has a lot of good flavour which is usually missed out in many English style bolognese meals. This will quite easily serve three or possibly four adults.

Preperation time: 15 - 20 minutes
Cooking time: 1.5 - 2 hours
Difficulty Rating: Easy but time consuming
Serves: 3-4

You will need..

1. One large white onion or two small ones
2. One-two fresh cloves of garlic
3. Olive oil
4. 500g of mince (about 17.5 oz)
5. (Optional) Red wine (any type)
6. 5-7 medium sized chestnut/field mushrooms
7. One beef oxo cube
8. One 500g carton of pasta
9. One tin of plum tomatos
10. Salt
11. Oregano (dried)
12. Basil (dried or fresh)
13. One pack of spaghetti
14. One 100g pack of grated parmesan cheese

First take the onions, garlic and start to chop them finely. Then take the mushrooms and chop them into any size you want but the larger the better! Dump the chopped onions and garlic into a pot along with the mince and soak them with about 100ml of olive oil. Don't worry about adding too much here, it doesn't usually ruin the taste.

Start frying them at moderate heat and make sure the mince is thoroughly cooked before you continue - mince will turn a brownish-grey colour when it's ready, but be sure to stir it often so all of it gets a chance to fry. While it's cooking, use the time to open your tin of plum tomatos and start chopping those into any size you like.

When your mince is all properly fried, add your mushrooms, sprinkle the beef oxo cube over the contents and (optional) add a dash of red wine (roughly 100-150ml). If you're under eighteen, ask permission from your parents first but tell them not to worry - cooking the wine will completely remove any alcohol leaving just the flavour.

Stir your contents around a little more to make sure all the flavour of the wine gets into the meat and then add your chopped tomatos along with the sauce from the tin. Open your carton of pasata and pour all of it into your pot. Now turn the heat right down to allow everything to simmer nicely, make sure to give it a big stir to mix in the pasata.

Now take your oregano and sprinkle a handful into the pot. Next take your basil and make sure to only sprinkle a couple of pinches if you're using the dried stuff. If it's fresh, go with one or two small leaves. Stir these in along with some salt to taste and then leave your sauce to cook for 1.5 - 2 hours but continue to stir it every 15-20 minutes.

About 15 minutes before your sauce is done, get another pot big enough to take a pack of spaghetti, fill it three quaters up with water and bring to the boil, then add your spaghetti and a sprinkle of salt (but don't worry if the spaghetti doesn't fit at first, let it soften up for a few seconds so you can bend it down into the pot). Boil your spaghetti while stirring for 10-12 minutes or until it's soft enough to eat then drain in a colander.

Now take your spaghetti and place it onto a plate or in a bowl ready to serve, add your sauce and mix it all around then add your grated parmesan cheese and it's done!

Cooking bologenese for longer usually makes it taste far better, never cook tomato pasta for less than half an hour as the tomatos will taste acidic and sour. It's best to cook on low heat so it doesn't burn easily.