How to make the best spaghetti bolognise sauce?!
How to make the best spaghetti bolognise sauce?
Answers:
Fry off onion garlic and some chopped bacon.
Add the mince/ ground beef and brown.
Add a beef stock cube/ oxo then 2 tins chopped tomatoes, a chopped carrot, a glass good red wine, large dollop tomato puree, 1/2 pint water and simmer for at least 2 hours stirring every 5 - 10 mins and adding more wine - at least 1/2 bottle - and more water as required.
Check taste and add more tomato puree if required.
Finally - the essential ingrediant - large splash worchester sauce.
Don't forget freshly grated parmesan - none of that crap dried stuff!
Enjoy!
Source(s):
My family love it!
Lala makes hers the same as mine.... Must be Delia Smith!
to start the sauce-soffritto in italian-:salt or knorr broth,freshly ground pepper to taste, cellery chopped,2 cans chopped tomatoes,onion,chopped,garlic chopped finely,carrots chopped,parsley and laureo it is a herb i do not know the name in english.first in low fire fry all in olive oil.it does have to be olive oil- but tomatoes.move and after say 10 minutes add tomatoes.add white wine.wait 15 minutes and if you want put in blender or food procesor to puree.brown the meat and add .wait 15 more minutes.stirring.serve over pasta,add parmeggiano.please not the one in the green container.slurge on fresh parmiggiano ,the one you grate!!!!!!!
sorry but an italian would never add worshester sauce.never,ever!!!!!
Best is a very subjective word. But here is what my brother. a famous Australian restauranteur suggests
250 g of ground pork
250 g of ground beef
1 large onion, diced
10 green olives, pitted and chopped in half
3 large tomatoes - diced (or 4-5 smaller ones)
2 tbsp tomato paste
i tblspn olive oil
ground black pepper
ground oregano, basil, parsley, marjoram, thyme (an Italian herbs blend will do it)
2 bay leaves
1 clove garlic - chopped fine
1 cup dry red wine
Heat garlic in oil. Add onion - brown. Add pork and beef and brown. Add olives and fry for 1 min.
Reduce heat - add tomatoes, tomato paste and wine. Add herbs and pepper (and if desired some sea salt) Simmer until liquid is gone enough to create desired sauce consistency.
Serve with pasta and grated parmesan cheese, or bake with pasta and mozzarella cheese.
Okay, I'll give you the recipe that was handed down from my grandmother, to my mother to me and it's been one of my favourite things since I was a kid.
Ingredients:
1 pound of lean ground beef (or ground chuck).
1 16oz can of crushed or diced tomatoes.
1 pound of chopped onions.
3 cloves of garlic, crushed.
1 can of Campbell's Tomato Soup (the secret ingredient).
Bay leaves
Crushed chili peppers
Salt and pepper to taste.
In a big pot, heat up some olive oil and saute your onions until they're soft and starting to go brown. Do not overcook.
In a big frying pan cook your beef until crumbly, drain off the fat (if you want rinse it in a strainer).
Add the meat and the garlic to the onions and mix well. When it's all mixed up add your tomatoes, bay leaves, crushed chilis, salt and pepper.
Bring to a boil, reduce the heat and simmer for 2 hours stirring occasionally and scraping the bottom of the pot to prevent it from sticking. If it gets too thick, add a little water.
After two hours, add entire can of Campbell's Tomato Soup and stir well until it's completely mixed. Turn off the heat, serve over pasta of your choice.
I cannot believe that someone actually recommends using Campbells tomato soup to make pasta sauce. How unholy! Canned tomatoes, squished, with juice, lightly saute garlic, onions, add fresh basil and oregano, add tomatoes. In a separate pan, saute ground pork, ground buffalo. Drain, rinse off gease, add to tomatoes, then grate up a picnic ham and add. Simmer...then brace yourself for very rich, tasty sauce. Being a food purist, using anything pre-processed in my kitchen is a sin. I can my own tomatoes from my garden, as well as grow everything needed to make pasta sauce. I generally put up about 20 quarts, 30 pints of plain tomatoes, sans the skin, as well as about 20 quarts of pasta sause. My kitchen is a mess for a few days, but I have fresh organic, non-factory produced sause for the entire year!!