A la the Bolognese spaghetti

A la the Bolognese spaghetti

Ingredients:
spaghetti - ~ 200 g,
water,
salt
for the A la the Bolognese sauce
forcemeat (pork + beef) - ~ 400-600 g,
onion - 2 pieces,
garlic - 2 cloves,
tomatoes - 3-4 pieces,
greens of basil and parsley,
salt,
svezhemoloty pepper

Preparation:
To prepare the A la the Bolognese sauce:
Tomatoes to wash up, make crosswise cuts, to lower for 1 minute in the boiling water, then to take out and husk.
Tomatoes to grate or crush by means of the blender in mashed potatoes.
To peel onions and small to cut.
To peel garlic and small to chop.
Greens to wash up, dry and chop.
In the frying pan warmed with olive or vegetable oil to fry onions and half of garlic ~ 2-3 minutes.
To add forcemeat and to fry, periodically stirring slowly, ~ 5 minutes. To add the crushed tomatoes, salt and pepper to forcemeat, to mix, cover and prepare at weak boiling ~ 7-10 minutes. To switch off to add greens of basil and parsley, the remained garlic, to mix and cover.
With the boiling added some salt water (waters has to be much) to put spaghetti in pan, to bring to the boil and to cook ~ 8-10 minutes. To cast away ready spaghettis on colander.
In frying pan lay out paste and carefully mix everything with sauce. Give with large number of grated cheese and fresh pertushki / basilica.

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