A few months ago, I promised a dear friend that I will post this very simple recipe for her to try. Alas, I’ve been so busy that I’ve almost forgotten about it. But hey, at least I still have a few days before the year ends, so here’s for you, my friend 
The ingredient (serves 4 pax):
500g San Remo Vermicelli Spaghetti
About 5 cloves of garlic
2 medium-sized onions, diced
1 can of Tomato Puree (medium)
250g minced meat (chicken or beef)
Salt, sugar & pepper to taste
About 10 tablespoon cooking oil
Some minced cilantro (optional)
Boil some water in a deep wok, add a tablespoon of salt and 3 tablespoon of cooking oil. Once the water is boiling, put in the spaghetti, spreading them in the wok as per photo above to ensure that it will be evenly cooked.
Leave it to boil for about 8 minutes until it is cooked. Do not overcooked the spaghetti for they will be soggy.
Tip: Take one spaghetti and throw them to the tiled wall to see if it is cooked. If it sticks, it is ready to be removed from the wok. If it doesn’t stick, leave boiling for another 2 to 5 minutes. Drain the water and set aside.
Heat up a wok and pour it the balance of cooking oil into the wok. Put in the onion and keep on stir-frying the onions until it turns golden brown.
Once the onions turned golden brown, put in the garlic and stir fry again until it fragrant but not burnt.
Pour in the minced meat and keep on stirring until they are 3/4 cooked.
Pour the tomato puree into the wok.
Use the tomato puree’s can to measure half a can of water into the mixture. Add in salt and pepper to your taste. Add in minced cilantro to the sauce and the Bolognese sauce is ready for serving.
Spaghetti Bolognese is ready to be enjoyed. Serve immediately.
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