Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 Ingredients for the sauce (serves six)
- 1 • 500g beef mince
- 1 • 650g onions
- 1 • 4 400g tins of chopped tomatoes
- 1 • 200g tomato concentrate
- 1 • 8 tablespoons olive oil
- 1 • 1 teaspoon salt (as people started moaning abou add up the weight of all ingredients to the sauce and then calc
- 1 • 1 teaspoon pepper
- 1 • 2 tablespoons oregano
- 1 • two cloves of garlic
- 1 • 1 tablespoon honey
- 1 • 1 teaspoon paprika
- 1 • one glass (125ml) red wine
- 1 • one splash of worcester sauce
- 1 • 1 teaspoon sambal oelek (hot chilli)
- 1 Ingredients for the spaghetti (serves six)
- 1 • 1 kg spaghetti (decent stuff such as Barilla De Cecco, etc.)
- 1 • 7 liters water
- 1 • two tablespoons olive oil
- 1 • one teaspoon salt
- 1 • two tablespoons butter
- 1 • freshly chopped basil
- 1 • freshly grated Reggiano parmesan cheese
Preparation
The Sauce
Take the top and bottom off the onions.
Give me a break about the onion photos - this is done holding a camera in one hand. Cut them into chunky slices. Half the slices ... and now cut them into strips. If your garlic has any green bits inside, take them out - prevents bad breath and indigestion! Pour the olive oil into a sizeable saucepan. Now add the chopped onions. These are our dried spices to be added later. When the onions have changed colour, add the mince. A nice splash of Worcester Sauce won't hurt. Fry the mince and the onions until the mince is nice and "crumbly" - we want to get rid of most of the excess moisture. Now add the glass of red wine. These are all the dried spices (salt, pepper, paprika, oregano).
Add the four tins of chopped tomatoes. Press the two cloves of garlic into the sauce. Add the Sambal Oelek. ... the honey ... and the tomato concentrate. Let simmer on low heat for a minimum of 45 minutes - stirring occasionally so it won't burn. This is to reduce the sauce so it will be nice and thick and tasty! I normally simmer the sauce for 2 hours. It does make a difference.
The Pasta
Then melt some butter in the saucepan. add the well drained pasta. Now stir while re-heating the pasta in the melted. Now stir while re-heating the pasta in the melted butter.
Best with ...
If you can, get hold of a bit of real parmesan cheese (my brother Gerhard recommends Reggiano) and grate it yourself - it tastes a lot better. And of course a glass of red wine!
