Spaghetti Bologese

OK I know this sounds horrid but it is an authentic 1972 recipe – if you want the real one, find an Italian cookbook. You can read about my spag bog lesson here.

Ingredients
Serves 4
400g minced beef
25g lard
1 onion, finely chopped
3 tablespoons tomato ketchup
Pinch mixed herbs
100g spaghetti
salt
50g grated Cheddar cheese

Method
Fry the minced beef with the lard and chopped onion until the meat turns brown.
Stir in the tomato ketchup, mixed herbs and enough water to make a smooth sauce.
Cover the pan with a lid and cook gently for 10 minutes. Stir occasionally.
Half fill a large saucepan with boiling water and add the salt.
Dip one end of the spaghetti in the water, wait till it softens, then wind the spaghetti round in the water until it is completely covered by the water. Boil quickly for 10 minutes with the lid off, until the spaghetti is tender.
Throw it at the wall if you like! If it sticks it is done.
Drain off the water by pouring the contents through a colander which is held over a sink.
Place the spaghetti on a warm serving dish, pour the meat sauce over it and sprinkle grated cheese on top.

History note
In 2021 you would ditch my 1970s ingredients for the Bolognese sauce and make it from lean minced beef, tomato paste and tinned tomatoes, delicious herbs like oregano and extra virgin olive oil, then grate expensive parmesan cheese on top.