SPAGHETTI BOLOGNESE (20 april 2004)
Spaghetti Bolognese is an inexpensive and tasty dish and ... easy to make.
This recipe is both tasty and simple.
For 4 - 6 people you'll need:
- 600 g minced beef
- 50 g margarine
- 1 onion, the size of a small orange
- 1 glass of red wine
- 200 ml water
- 50 g tomato paste
- 1 bayleaf
- fresh nutmeg
Finely chop the onion and fry in margarine until golden brown.
Don't economize on the minced beef. Second-rate beef gives a second-rate taste. Fry with the onion until brown.
Add wine, water and bayleaf. Cover and allow to simmer on a very low fire for about two and a half hours. Don't let it become too dry. If necessary, add some more water.
After two and a half hours, add the tomato paste to the sauce and let it simmer while preparing the spaghetti.
When the spaghetti is cooked, take the sauce from the fire and add salt to taste. Add freshly grated nutmeg to the sauce before serving.
Variations:
If you like it, you can add a little harissa, sambal or other pepper paste to the sauce.
Some grated parmesan can be added.
When short of time, I have occasionally tried using a pressure cooker. But in my experience the taste is best when the sauce is cooked slowly.
