Is Pasta Leonardo easy to cook up?

Leonardo is just another name for the classic Bolognese sauce.

Spagetti Bolognese was the first dish my mother taught me to cook.

I was about 8 at the time, so if a child can make it, I’d call that easy.

She learned this traditional recipe while on honeymoon with my father in the tiny fishing village of Ronchi on the Adriatic coast of Italy.

This recipe takes 15 minutes prep, 20 minutes cooking time and serves 4 

Ingredients

3 tblespns olive oil
1 lb. minced beef
1 large brown onion, finely chopped
2 cloves garlic, minced
4 fresh fully ripe medium tomatoes, chopped
1 tblspn. equal parts oregano, basil, rosemary and thyme, finely diced
⅓  cup triple concentrated tomato paste (has salt in it so don’t add more salt)
1 tsp pepper, or to taste
400 g/8 oz (1 packet) dried whole egg durum wheat noodles
1/2 cup whole parmesan cheese, grate your own (many pre-grated brands diluted, poor taste)

Method

To coordinate pasta and sauce being ready to serve at the same time, check the cooking time for the pasta.

Have large heated pot ready with 1.5 ltrs/3 pints boiling water. 

Add a pinch of salt to the water.

Put 1 tblespn olive oil in large pot

Shape ground beef into a large patty in bottom of pot.

Fry on high heat until beads of moisture appear on top; 

Crumble the mince with spatula, cook till well browned all over.

Remove beef from pot. 

Sauté onion & garlic w. ¼ cup water & 2 tblspns olive oil in pot until golden & caramelised.

Add chopped tomatoes with their juices to same 5 minutes — cook till soft.

Add the herbs & pepper. 

Simmer, stirring occasionally 10 minutes or until sauce thickens. 

Put pasta into pre-boiling water w. picnh of salt,
wait for it to come back to the boil, stir till slightly soft, cover leaving a slight gap and turn down heat to gentle rolling boil.
Time the cooking from this moment. Return one minute before time's up. Check one piece. Pasta should be "al dente" - tender, firm, slightly chewy
Drain. Do not rinse as this removes the starchy surface which helps the sauce stick to the pasta.

Serve on large plates or in shallow bowls with plenty of space.
Spoon sauce on top and sprinkle generously with grated Parmesan cheese.