SPAGHETTI BOLOGNESE:
1 lb. spaghetti
meat mix:
4 oz. bacon
or pancetta, diced
1 ½ cups
ground beef
1 ½ cups
ground veal
1 ½ cups
chopped onion
1-2 spicy
Italian sausage, casing removed
¾ cup each diced celery & carrots
1 tbsp. minced garlic
1 tbsp. olive oil
1 cup each red wine & beef or chicken stock
herbs & spices:
½ tsp. each cinnamon,
dried thyme & nutmeg
¼ tsp.
oregano
2 bay leaves
1 tsp. salt
+ 2 tsp. sugar
1 x 28-oz. can crushed tomatoes + 2 tbsp. tomato paste
freshly grated Parmesan cheese
To make meat sauce:
In a large heavy saucepan, heat oil over medium-high heat and add in bacon
or pancetta. Cook for 4 -5 minutes to brown slightly. Drain off excess oil. Add
onions, carrots and celery. Cook until soft, about 5 minutes. Add herbs mixture and the salt, but no sugar
yet. Stir and cook together for 1 minute; then add beef, veal and sausage meat.
Stir well together and cook until no longer pink. Add wine and deglaze the pan,
scraping up any brown bits sticking to the bottom of pan. Continue cooking
until half the liquid is evaporated, about 2-4 minutes.
Add canned tomatoes and its juice, tomato paste and beef
broth. Bring to a boil, add sugar and adjust seasoning. Reduce heat to
medium-low and simmer, uncovered, for 1 to 1½ hours, or until sauce is thick. Keep
warm until ready to serve.
Bring a large pot of water, with 2 tbsp. salt added,
to a boil and cook spaghetti until al dente. Drain and add pasta to sauce,
tossing to coat. Alternately, put a serving of spaghetti in individual serving
bowl and top it with sauce; then sprinkle with grated cheese.
VARIATION: SPICY
SPAGHETTI SAUCE: Add 2 red chillies,
chopped, and ½ tsp. chilli powder to seasoning ingredients. Prepare as above.
No comments:
Post a Comment