Spaghetti Ragù alla Bolognese – Absolute Winner! With Secret Ingredient!
An all-time winner! Serve with lotsa fresh parmesan or sharp cheddar – Delish! And even better the following day! – Enjoy!
Be warned:Do NOT be tempted to eat more than you should of this classical favorite! Especially if you are susceptible to “middle age spread!” Place your bowl onto a scale and dish up into that! Count your calories and yes, you’d better!
Notes:Don’t forget the garlic which is a very important part of this dish. Add as much as you wish. Adding it freshly crushed as a paste right before serving will really boost the flavor and strength throughout the dish – If you want to save on your garlic, just add it last! If adding too soon the strength will dissipate and weaken as it cooks.
You may include a ratio of 25 percent pork mince to the beef. Personally just go with 100 % beef mince and bacon.
You may take your wine up to 500 ml but I prefer to stick with around 260 ml but I leave that up to your taste buds.
You may use a dry white wine but you are going to get a far deeper and richer colour by going with the red wine.
Oil for frying may be replaced with half oil to butter, chicken schmaltz or whatever you prefer.
Frozen bacon, partially defrosted dices far easier.
Tomato puree: Preferably use fresh oval-shaped Italian tomatoes but normal round ones will also do.
How to Puree Fresh Tomatoes: Precook whole unpeeled tomatoes with their cores until soft with a little sugar and salt to taste, covered in microwave. Puree when they are nice and soft with an immersion blender = fresh puree Fresh tomato puree is added in accordance with your own taste buds – However do NOT add too much! Too much tomatoes will overpower and throw out the balance of your dish. **The secret is to add a little at a time, just to keeping the moisture and the thickness of your dish.
150 g streaky bacon, finely diced by hand
3 onions, finely chopped
1 1/2 carrots, grated
4 sticks celery, finely diced
1 bunch parsley, finely chopped
7.5 ml origanum, dried – OR – 1 tbsp fresh
60 ml oil
600 g lean minced beef
375 ml tomato puree -OR – 45 ml tomato paste, to taste
260 g dry red wine (You may go up to 500 ml if you wish or according to taste or use white if preferred)
To Serve:Fresh parsley, Freshly Parmesan (Padano or Parmigiano) and or Sharp Cheddar
Dice bacon into small cubes.
Peel and finely dice the onion, carrots and celery -OR – Place all, roughly chopped into food processor together with garlic and pulse with metal blade on until all is finely chopped.
Wash, pat dry and finely chop the parsley. Set aside.
Prepare the chicken liver pate by clicking here
Heat oil in a large saucepan. Brown the minced meat using a potato masher breaking it up finely. As soon as meat is finely broken up and browned, add your bacon together with onions, celery, carrots and garlic and saute a further 3 – 5 minutes.
Add the parsley, origanum, tomato puree (paste), wine, bay leaves, salt, pepper and sugar. Saute gently for 30 minutes over a low heat.
As soon as meat sauce is ready turn off the heat and stir in your chicken liver pate.
Pasta:Bring the water to the boil and add the salt, the remaining oil over stove top or in microwave. Add the spaghetti to boiling water and cook until ‘al dente’, about 8 minutes or 6 – 7 minutes on high in a 1000 watt microwave oven..
Drain the spaghetti in a colander, add the rest of the butter and serve the sauce on top together with freshly grated parmesan or cheddar – Enjoy!