Amit, This ones for you !!! 😉

Ingredients

For the Beef and Sauce
• 4 tablespoons Olive oil
• 2 tablespoons butter
• 1/2 teaspoon freshly ground pepper
• 2 lbs Haiku Ground Beef (fresh from Haiku Grocery Store)
• 1 packet of ‘Hot’ Chili Seasoning Mix (from Haiku Grocery Store) – Hot being optional!
• 2 Onions, diced
• 3 large cloves of garlic
• 1 Jar of Classico Garlic and Basil Tomato Sauce
• 1 6oz can tomato Paste/Puree
• 2 splashes Worcester Sauce
• 2 teaspoons golden cane sugar

Extra optional ingredients
• 1 pack Cup Mushrooms – roughly chopped (optional)
• 1 red Bell Pepper – diced small (optional)
• 1 hand full basil – roughly chopped (optional)
• 1/2 cup White wine (optional)

For the Spaghetti
• 1 packet Organic Spaghetti (Garden Time from Haiku)
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Table
• grated cheddar cheese
• sour cream if spicy
• Basil, finely chopped
• chili seed shaker

1. Fill a large pan with water for the pasta, add 1 teaspoon salt to the water, and bring to the boil.
2. For the Sauce
3. Heat butter in a shallow pan with some freshly ground pepper,
4. Saute the onions  (with the optional bell peppers), until onions begin to go translucent and begins to brown
5. Add the optional mushrooms to the onions and cook until they soften
6. Add the optional basil, and stir
7. Add the whole jar of Classico Sauce
8. Stir in the Tomato Puree and mix in thoroughly
9. Rinse out the Jar and the can with  1/2 cup of water (or white wine) and add to the sauce
10. Cover with a lid, bring the sauce to the boil stirring occasionally,  and then reduce to a simmer
11. For the MEAT
12. Add olive oil and ground pepper to a large pot on a high heat.
13. When the pepper begins to sizzle, press in the garlic, which will brown quickly, be ready to remove half garlic and it add to onions
14. Crumble in all the ground beef into the remaining  garlic in the oil immediately, and stir well with a wooden spoon to break up all meat
15. Stir the meat until all the red meat has turned brown
16. Add the Worcester Sauce to the meat, stir still on high heat
17. Empty the packet of spices over the meat and stir in well,
18. Stir the meat until the moisture is replaced by the oils from the meat, put to one side until the sauce is hot
19. Then add all the  (*1) simmering sauce to the meat and stir in the 2 teaspoons of sugar
20. Turn down, cover and simmer for 10-30 minutes, until the pasta is ready
21. For the PASTA
22. Add the whole packet of spaghetti and 1 tablespoon of olive oil to the salted  boiling water
23. Stir lightly until the water returns to the boil
24. Simmer, uncovered, for about 15 minutes until tender but still firm.
25. Meanwhile set the table, chop the basil, grate the cheddar cheese and put some chili seeds in a dish, and test the pasta.
26. As soon as the past is tender but still firm, drain in a colander, but do not rinse.
27. Serve immediately.

NOTES : If you have pasta left over, put in a zip lock bag and freeze it.  When you want to use it, just drop frozen pasta into salted boiling water, bring back to the boil, then drain immediately. Perhaps stir in some sage and garlic flavored butter (see recipe) and perhaps serve as a side dish.

And the Bolognese freezes well too, but cool before putting in a zip lock bag.

(*1) – Only add the sauce to the beef if it is hot. Adding cold sauce to the meat will toughen it.