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Spaghetti bolonese Elements: * pasta spaghetti 1 op. * 6 tomatoes made out * 3 cloves of garlic * garlic salt * 1 onion * small jar of green olives without stones * olive oil * Provence herbs * pepper kajeński * 400 g of the meat of the mince mixt up * grated Parmesan # To cook the pasta in lightly salted water, to drain off, to rinse with cold water and ostawić to dripping. # To the frying pan heated up to pour 2 - 3 łyzki olive oils, on it to fry the meat with the addition of herbs and the garlic salt and with cut open into the ossicle onion (for amateurs I recommend onion użyc more - okolo 3 - of 4 onions, cut up into crescents). To scald tomatoes, to skin. To cut into cubes and to add to the fried meat with onion. Garlic przecisnąc through press, also to add. To strangle the whole under the lid, as far as tomatoes will disintegrate. To slice the olive and to add to the sauce which one should strangle as far as water around pomidorow he/she will evaporate and the sauce will coagulate. To pour sauce over pasta and to serve hot. To the top to sprinkle with the Parmesan wiped off # Tasty