xud9a - call me zud 👍
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Ringing Slocks !
Posts: 567
Nottinghamshire, England
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POPSIES FAMOUS SPAGHETTI BOLOGNASE.
I cook this because I like it. Other people seem to like it. Please no argument or discussion, I'm not Italian. I have spent precisely 4 hours in Italy and it wasn't in Bologna.
INGREDIENTS.
A bottle of red wine. 2Lbs of mince beef. 2Lbs Onions (Mixed) 1Lb Mushrooms. 4 Bell and/or sweet pointed peppers. Couple of stalks of celery. 1 large carrot. A bulb of garlic. 2 Tins of chopped tomatoes. 1 pint passata. Chopped mixed herbs. (Basil, Oregano, Thyme, Mint) Salt and Pepper Worcestershire Sauce.
METHOD. Place 2 pans on your stove. One will be a large (preferably cast iron) frying pan, with a lid. The other a 1 gallon plus stock pot with a lid. Stainless is the way to go. Heat the frying pan gently and sweat the mince untill you can pour off the excess fat. (the better the quality, the less fat) Deglaze with a glass of red wine and let the mince simmer in the wine untill absorbed. Meanwhile, put the tomatoes (canned and Passata) into the large pan with the herbs, plenty of pepper and a little salt. And a splash of red wine. And set it to simmer. When the meat is ready, pour it into the stock pot and keep it simmering. Chop the onions, some coarse and some fine and sweat in the frying pan with oil and a little water , and the lid on untill soft. Add to the stock pot. Ditto peppers. Chop the garlic and hurl it into the stock pot. Ditto mushrooms and grated carrot and finely chopped celery.
Now the hard part. Leave it simmering...... For 1 hour, stirring occasionally. Then another hour And finally a third hour.
By this time it should have thickened and darkened and taste pretty good.
Now switch off the heat and leave it to stand which allows the flavour to develop.
I find this recipe works best when cooked in the evening then left to stand untill served for the evening meal the next day.
TO SERVE.
Heat gently untill evenly hot throughout. Taste. Adjust seasoning. Add Worcestershire sauce to taste.
Serve onto pasta of your choice. Offer a mixture of grated Cheddar, Edam and Parmesan as topping and do not add garlic bread. The extra carbs are not needed.
Oh yes, that is what the rest of the bottle of red is for !!! Unless, of course, you exercised chefs priviledge and imbided during simmer and stir.
Enjoy xx
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