Posts Tagged ‘viral’
How to make the quickest Spaghetti alla Bolognese from scratch. My mom originated this recipe but she used a spice packet. It’s easier and tastier to use fresh spices these days.
1 pound ground meat
1/2 onion chopped or 1 teaspoon onion powder + 1/4 cup dried chopped onion
2 cloves fresh garlic or 1/2 teaspoon garlic powder
1 and 1/2 tablespoons of quality Italian seasoning. There are several varieties available
(~1/2 teaspoon oregano, ~1 and 1/2 teaspoon basil, 1/8th teaspoon ground sage, 1/8th teaspoon ground rosemary or 1 small sprig of fresh rosemary (no stem) chopped, 1/4 teaspoon thyme, 1/2 teaspoon parsley, 1/8th teaspoon tarragon, a small pinch of marjoram and if you want a bit of heat ~1/4 teaspoon flaked red pepper and a clove ( ground))
~2 tablespoons of molasses
~2 tablespoons of good quality Vinegar (if you use sweet vinegar like balsamic cut back on the molasses)
1/4 teaspoon granulated sugar.
1 8 ounce can of beef or chicken stock (you could use water and bullion to substitute for this but watch the salt content in this case)
1 4 ounce can of tomato paste or 16 plum tomatoes cooked to a thick consistency
1 8 ounce can of chopped tomatoes or 4 chopped up beefsteak tomatoes or 8 chopped plum tomatoes
salt and pepper to taste
Dry Spaghetti noodles for 4 or 5 people
water as needed
Saute or sweat the onions, until just clear set aside. Brown the meat in a large saucier (or deep frying pan) you can use Turkey, Chicken or Beef (80/20 is best) just remember if you use Beef you need to drain it, if you use Turkey or Chicken you need to add fat (Extra Virgin Olive oil works best) so it doesn’t stick. You can also use one package of sweet or hot Italian Sausage or any combo of the above. While the meat is browning you can add salt and pepper or I sometimes use a season salt and pepper to taste.
Once the meat is cooked and drained add the onions back to the pan (if you want a wine flavored sauce add some white or rose’ wine just after the meat is done and cook until almost no liquid remains) then add the tomato paste and 1 can of water (or the cooked tomatoes and optionally a half cup of white wine) and the can of stock. Add the chopped tomatoes and the remaining seasonings and bring to a boil, reduce heat to a simmer stirring occasionally, let it cook while the noodles cook and continue to stir frequently to avoid burning if it gets too thick you can add stock (Uncooked wine is too harsh and will destroy the flavor) a half cup at a time until it acquires your desired thickness, the longer it cooks the richer the flavor, but don’t let it get too thick .
In a 4 quart pan boil enough water to cook (follow the directions on the package as they vary slightly) the spaghetti noodles you require for the number of diners, this recipe serves 4 or 5 easily. You can also store the cooked noodles and sauce for about 3 to 4 days in the fridge and the sauce freezes nicely. It’s great to break up into portions and freeze to use for lunches. You can combine the sauce and the noodles (cook the noodles slightly less if you do) or serve the noodles and ladle the sauce over them.
Garlic bread makes a great side dish , Brown a halved loaf of french bread, cut two garlic cloves in half and use the toasted bread to grind them down by rubbing the cloves on the browned bread in one clove per half, add salt and melted butter and serve.
Total cook time should be under an hour.
Green beans in lemon garlic butter works nicely as well. But that’s another recipe.
Either turkey, chicken, half/half or beef or veal.
If you use Beef get 80/20 it will require draining but it will have the best flavor. An Hawaiian Variation is to use chopped up ham and a bit of crushed pineapple but I don’t really recommend this.
For a more authentic sauce try this one: