SPAGHETTI SAUCE

Lean ground beef (about 1 ½ lb or 650g for 4)

1 large onion, chopped

1 large can crushed tomatoes

½ tsp baking soda

2 tsp basil

1 tsp oregano

Generous sprinkling of black pepper

2 cloves garlic, crushed

In a large pot, brown beef over med-high heat and break up the lumps while stirring constantly. Add chopped onions when beef is about half done. Cook until onions are limp.

Add the can of crushed tomatoes, rinse out the can with a bit of water, and add this water to the pot. Stir, lower heat, and add baking soda (this reduces acidity). Leave to simmer, stirring occasionally.

This is a good time to start cooking the noodles. I prefer to use spaghettini instead of spaghetti. Break noodles in half, put in large pot with a bit of salt, cover with lots of boiling water.

Loosen pasta with a fork so each strand is separate and does not stick. Cook on high until it comes to boil again, then reduce to med-low and leave to simmer, stirring frequently, until al dente.

Add basil, oregano, pepper, and crushed garlic to the sauce, stir well, and allow to simmer until the pasta is cooked. If the sauce is too thick, add a bit of water. If you want, you can add a can of tomato paste and some water for a looser, more tomato-y consistency.

Drain noodles and serve topped with mounds of sauce sprinkled with grated parmesan cheese and a green salad.

Buon appetito!