Spaghetti Bolognese

When I was young, there's this spaghetti that's been served in Mai King in the extinct Greendale supermarket which is now closed for many years and re-opened this year by Save More supermarket. I oftenly say to my father "Spageting pang-gera!"  (War Spaghetti) because of the spiciness of this spaghetti in contrast to children's spaghetti which is somewhat sweet. Although my version of spaghetti bolognese doesnt taste like that once that I have ate when I was young, it is still a bolognese. So here we go!!

Ingredients:

• 1 pack of Pasta
• 2 250g of Del Monte Italian Spaghetti sauce
• 1 tbsp Olive oil
• 1 large white onion, chopped finely
• 1 kilo ground beef
• 3 cloves garlic, crushed
• 1/2 Cup tomato paste
• 1/2 Cup beef stock
• 1 tsp Sugar
• 3 tsp Fresh oregano
• 1 tbsp Fresh basil, finely shredded
• dashes of salt and pepper to taste
• dashes of chili powder to taste
• 1 tbsp Butter

How to make Spaghetti Bolognese: 

1. First, heat oil in a big saucepan and cook onion until translucent.
2. Then add garlic in it on medium heat til light brown and keep stirring.
3. Next is add beef to the pan, stir continuously on high flame till well browned.
4. Add the tomato sauce.
5. Add tomato paste, stock, sugar and bring it to a boil.
6. Reduce the heat, covered and simmer for about 30 minutes till beef is tender and mixture thickened slightly.
7. Now stir through herbs.
8. Add salt and pepper to taste.
9. Add chili powder to taste.
10. Meanwhile, cook pasta in a big saucepan of boiling water with 1 tbsp of salt and butter, uncovered, till just tender, drain.
11. Now serve sauce over spaghetti.