my secret recipe ~ ~  ^_^
                                           part 2 。。。

Spaghetti Bolognese The all-time favourite dish and the most searched for recipe on this site. This is not a true bolognese sauce, but a variation that is used anywhere north of Italy. I tend to prepare huge amounts and freeze what I don't eat. I've carefully measured the ingredients and played around with different amounts and found the recipe below to be the best - but please feel free to modify! This will give you a not too salty bolognese with a very slight sharpness to it - my kids eat it as well. If you like your food hot, add more of the chili paste. Also, some people like more garlic in their sauce, so feel free to add more.

 Ingredients:

Bolognese Sauce

2 lbs Italian sausage, casings removed (mild or hot)

1 small onion, chopped (optional)

3 -4 garlic cloves, minced

1 (28 ounce) can diced tomatoes

2 (6 ounce) cans tomato paste

2 (15 ounce) cans tomato sauce

2 cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less)

3 teaspoons basil

2 teaspoons dried parsley flakes

1 1/2 teaspoons brown sugar

1 teaspoon salt

1/4-1/2 teaspoon crushed red pepper flakes

1/4 teaspoon fresh coarse ground black pepper

1/4 cup red wine (a good Cabernet!)

1 lb thin spaghetti

parmesan cheese

Directions:

1. 1
   In large, heavy stockpot, brown Italian sausage, breaking up as you stir.
2. 2
   Add onions and continue to cook, stirring occasionally until onions are softened.
3. 3
   Add garlic, tomatoes, tomato paste, tomato sauce and water.
4. 4
   Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
5. 5
   Stir well and barely bring to a boil.
6. 6
   Stir in red wine.
7. 7
   Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
8. 8
   Cook spaghetti according to package directions.
9. 9
   Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.