My family's favourite spaghetti...

I just KNOW that each and every family that cooks at home has their own, unique recipe for their family's favourite spaghetti - and probably sometimes it has nothing in common with Italian, traditional version. So I also have a recipe which I cook over and over again and every time it's just perfect - the way we like it here at Casa di Anula ;) It's quite meaty, but has more vegs than only tomatoes. So if you're looking for a little bit of inspiration for your own spaghetti, or just want to try my version, here it is:

How to make it:

- 1 onion, diced
- 1 stalk of celery, finely diced
- about 6 mushrooms, finely diced
- 2 tablespoons oil or olive oil
- 500 g minced beef
- 1 jar 400 g ready made bolognese sauce
- 1 jar 400 g Mediterranean style sauce (I buy my at Aldi and it has: tomatoes, peppers, courgettes, onion and olive oil), if I happen not to have any of those sauces at home I just chop/dice: red or yellow pepper and courgette and add if to the pan before meat goes in
- spices: salt, pepper, paprika, dry basil, dry oregano, dry thyme and if the sauce is too acidic a little bit of sugar to 'brake it'
- dry spaghetti pasta, about 80 g dry weight per person, save a cup or so of water from boiling the pasta, you can then add it to your sauce if it's too thick and hasn't got enough fluid/wet sauce

Note: this amount will give you quite a lot of spaghetti sauce, but what I always do is freeze some (preferably already mixed with pasta). That way I have ready made dinner for those 'emergency' days/evenings. Besides I don't know if it's only me or what but I think that spaghetti always tastes better reheated next day ;)

On a big pan (I actually use wok for this, works perfect!) heat the oil and fry onion and celery. When it's nice and soft add your mince - I always at this stage season the meat, as I believe that if meat isn't seasoned properly before you add your ready made sauces, the sauce itself won't season already cooked meat properly. When your meat is almost cooked completely add mushrooms. Wait till everything is fully cooked and taste - adjust the seasoning, I'm sure you will have to. When you're happy with it add your sauces and 1/2 jar of plain water. Mix well and wait for it to start boiling. Lower the heat and simmer for few minutes. Add a little bit of sugar if you think that your sauce is too acidic.
Cook your pasta al dente, as per instruction on the pack, remember saving a little bit of the water before you strain it out. Add your sauce to the cooked pasta and mix very well, if too thick/dry add a little bit of that water from cooking your pasta. Wait for few minutes so the pasta can absorb a little bit of that sauce and it's ready to be served. You can serve it as it is or sprinkle with some grated, hard cheese.

If you have something special that you add to your family's favourite spaghetti please share it with us below this post - I would love to try your version! :)