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Composition - Spaghetti Bolognase:

1. Get 750 g for Beef mince (5% fat if possible, but 15% fat will work too)
2. You need Knob - butter
3. Need for Olive oil, for frying
4. Prepare 1 of large onion, finely diced
5. Take 3 garlic cloves, sliced
6. Make ready 1 tbsp of tomato purée
7. Provide 2 tins (800 g) for chopped tomatoes
8. Give 2 tsp for dried oregano
9. Prepare 1 tbsp of smoked paprika
10. Provide 300 g closed cup mushrooms, chopped
11. Take Half a glass of Pinot Grigio
12. Need of To serve
13. You need 750 g for spaghetti
14. Need 400 g of feta cheese, cubed
15. Require 900 g of pitted black olives
16. You need for Cheesy garlic flatbread

Spaghetti Bolognase process:

1. In a large pan, combine the butter and oil together on a medium-low heat, until the butter has completely melted.
2. Add the onions and garlic with a pinch of salt, and sweat down until the onions are soft and golden. This should take about 8 minutes.
3. Add the mince and break apart in the pan, until all the meat had separated. Fry until all the liquid fat has evaporated.
4. Squeeze in the tomato purée and stir until the meat is a slight shade of red, then add the paprika, oregano, chopped tomatoes and wine. Simmer for 10 minutes.
5. Add the mushrooms and simmer for a further 5 minutes.
6. Cube the feta cheese, and add a drizzle of olive oil, and a generous sprinkle each of smoked paprika and dried oregano. (optional)
7. Cook and drain the spaghetti, leaving a little bit of pasta water behind to put into the sauce to thicken it.
8. Serve immediately with the pasta and side dishes.

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