Spaghetti Bolognese refined!
As I promised earlier today the revised and improved recipe:
We need: 250g minced beef, 250g minced pork, 3 to 4 onions (depending on size), 200g tomato puree, 1 can of chopped tomatoes (400g), 1 red pepper, 1 carrot, olive oil, salt, pepper, rosemary, basil, oregano, garlic (the more the better), Parmesan. That should be enough to feed up to 8 people (depending on the amount of pasta you make and how hungry your fellows are).
- As every good meal it starts with chopping up onions and frying them until slightly golden.
- Knead the minced meats to a homogenous mass and fry it with the onions. Some folks might want to increase either the beef or pork content, I made the best taste experience with a 50/50 mixture. It's crucial to rip the meat into smallest possible pieces while frying as this ensures a better "taste distribution".
- Season with salt and pepper. The sauce requires quite generous amounts, since the saltiness will be "diluted" by the pasta.
- Chop the carrot and red pepper into smallest pieces (again, taste distribution) and add into the pan.
- When the meat is fully fried chuck in the tomato puree and fry it a little before adding a cup of water.
- Add the canned chopped tomatoes and garlic (or use a garlic press).
- Season with Rosemary, Oregano and Basil. It's enough to slightly cover the pan with each of the herbs. If you add too much the taste is going to turn somewhat bitter.
- Simmer on low heat for another 15 minutes to allow the essences to distribute evenly. Now is the time to throw some Spaghetti into salted boiling water.
- When the pasta is aldente, serve on hot a plate with a tumbler full of sauce and small heap of Parmesan. Traditionally, Italians eat the dish with forks only. Et voila, bon appetite.
What was left after 700g of pasta and 30 minutes of today's dish:
Hmm, my entries are actually not nonsense any more, I should reconsider the blog's purpose.