I fry the meat (hackfleisch), garlic & onions with herbs & seasoning in olive oil on a low-mid temperature, add specific ingredients when the meat goes brown (eg. diced Mushrooms, Aubergines).
Then add the tomato sauce (Pomodoro) & allow to slow cook for 45 mins. Add a little water.
...add a little cream, cook spaghetti. Serve with grated Parmesan or Pecorino (even better).
What is great about this dish is that there are many different ways to cook it. Italians comments especially welcome as I have often wondered over the years if I've strayed too far from the conventional way of cooking this.
What is great about this dish is that there are many different ways to cook it.
Yep, that's the beauty of it - everyone has their own little secret ways that make their spag bol the best in the world
One of my mine is a glug of Lee & Perins & a tablespoon of Thai fish sauce.
Also, fennel as part of the base soffrito works a treat too.
Although anyone who uses large round chunks of carrot should, frankly, be quietly taken out back & put out of their misery.
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I said Spaghetti, aaaaaaaaaaahh! What have I said wrong?
Perhaps it is I who have it wrong?
I hardly ever eat "spaghetti" as opposed to using fusili or penne (and have recently picked up some gigli) as they hold onto the sauce better and after all, the best part of a pasta dinner is the sauce, isn't it?
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...Italians comments especially welcome as I have often wondered over the years if I've strayed from the proper way of cooking this.
variations on this sauce are as many as grains of sand...
I'll point you in the right direction for the original sauce and then you can add anything you want...
mince meat (half lean - less than 10%fat, half fat - between 15% % and 20% fat)
Tomatoes puree (you can omit this if you can get some really good tomatoes
meat stock cubes (ideally homemade, otherwise get the organic varieties)
Proportion of ingredients - each of the 3 veggies must be the same quantity, add them all together and that's the amount of mince you need, add the meat and the veggies and that's the amount of tomatoes you need. wine, 1 bottle per kilo of meat. herbs, 1 sprig each per 1/2 kilo of sauce (meat+veg+tomatoes+wine)
Chop (cube) the vegetables to something the size of half of 1/2fr coin per side (you want to keep the texture and not end up in a much, so use a knife and not a food processor for this). Mix all the veggies and the herbs,
preheat the oven to 200C
in a large pan, pour a little bit of oil and fry the mixed veggies in small batches (you want to fry them not stew them, they will release a lot of water while cooking so keep the heat pretty high). no seasoning yet.
once all the veggies have been fried, tip them in a large baking tray (you may need to use 2) and mix in the lean mince meat, then cover with a layer of fat mince. season the top layer with S&P. the total thickness of the layer shouldn't be more than 1 ans 1/2 inch. place in the oven and bake until the top layer is browned and slightly burned (the heat will render the fat from the fat mince and make it treacle down into the leaner underlying ingredients, flavouring them with the seasoning). give the mix a good stir and bake for another 30 mins.
have a beer...
after the beer, skin the tomatoes (blanch, ice water, peel) , then tip the mix from the baking tray in a large pot and stir the lot over medium-high heat. once hot, add the stock cubes and the wine. boil to reduce the liquid and then add the tomatoes. stir until everything is well mixed and add enough water to top up the pan brimful. let the sauce go up to boil, then reduce to a gentle simmer and simmer along until is well reduced (but no so reduce that it sticks to the bottom). This may take a while (I usually leave it overnight). if you don't keep mixing it the fat will rise to the top and it can skimmed easily before finishing it
cool and either freeze in freezer bags (make sure you expel the air before freezing) or serve, loosening it up with a bit of your best olive oil and boiling water from the pasta. stir in a bit of chopped flat leaf parsley and grates some parmesan on the plates.
incidentally, this is traditionally served with tagliatelle and not with spaghetti...
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500g Durum wheat, 6 eggs pinch (10g) salt water need a bit of water, mix well and leave for two hours.
Rollout and cut or use a spaghetti press. Quick boll until just under al-dente using a sieve.
My favorite topping is to fry some Speck and onion julienne with garlic, mince can be added but I like using seafood. Add diced tomatoes, basil twig and a few chopped olives.
Now it gets fuzzy, spoonful of tandoori a dash of sojasauce, tamarind, cumin, pepper.
Serve with a dollop of Jogurt
To die for.
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