Bolognese

Method

1. Start by finely chopping the onions. Set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sweat it until translucent, about 5-7 minutes.
3. Add the mixed minced meat to the pot. Raise the heat to medium-high and cook the meat, breaking it up with a wooden spoon, until well browned and dry. This should take about 10-12 minutes.
4. Skim off excess fat if needed. Add the garlic powder, the paprika and the bay leaves. Stir well and cook for another minute, to release the aromas.
5. Add the tomato pulp to the pot. Mix well with the meat and the seasonings. Lower the heat to minimum, cover the pot and let it reduce slowly for at least 20 minutes, stirring occasionally. The longer it simmers gently, the tastier the bolognese will be.
6. While the sauce reduces, bring 5 litres of water with 1 tablespoon of coarse salt to the boil. Once boiling, cook the spaghetti for 9 to 11 minutes, until al dente.
7. Drain the spaghetti, keeping a cup of the cooking water.
8. Add a little of that water to the sauce if it is too thick, remove the bay leaves and serve the bolognese generously over the hot spaghetti.