One of the first recipes I ever learnt. And I did learn it, off by heart. I had to, if not from the glorious smell wafting through the house of my mother's Spaghetti Bolognese.
I have adapted it to suit on many occasions, but the result is similar every time.
What you need:
500g of Mince Beef, lean or full fat
2 large Onions
2 large Carrots
2 large Courgettes
1 pack of Button Mushrooms
5 cloves of Garlic
1 500ml Passatta
1/2 tins of chopped or peeled Tomatoes
Fresh Parmesan
Olive Oil
Thyme
Oregano
Bay Leaves
Spaghetti
Salt & Pepper
2/3 Bottles of decent Red Wine
(I favour a nice Spanish Rioja - but each to their own)
Pour about a second of Olive Oil in a large saucepan and heat on medium, while you...
Chop the Onions: vertically slice down the core, then slice against the grain to produce little squares, not onion rings.
The oil should be warmish by now, so add the Mince Beef, making sure it doesn't stick, and turn it and break it up with a wooden spoon.
Once the mince is brown or most of it is, then push it to one side in the pan. There will probably be quite a lot of fat (even if it's extra lean), so drain off most of it (into a jam jar, or if you're in someone else's kitchen - down the sink) but leave a smidgeon for goodness and to....
Fry The Onions:
Push the mince to one side in the pan and tip the remaining oil to the empty side. Put that bit on the hob and add the onions and a bit of Black Pepper and stir.
Take 3, 4 or 5 cloves of Garlic and crush with the flat end of a large flat knife. Chop as fine as you can without cutting your fingers or burning the onions (give them another stir... you're 'sweating' them... making them work for their dinner)
Now add a nice amount Salt (fine or crushed or both) to the crushed, chopped garlic and crush again. This time, use your left hand as a pivotal hinge and the sharp blade as a crusher. The salt will exfoliate the garlic and turn it into a salty garlic mush. Lovely.
IMPORTANT: Do NOT Use A Garlic Crusher!
Add to the Onions and stir the whole lot, mince included, adding a few more turns of Black Pepper and turning the heat down to the lowest.
Peel the Carrots and chop into discs about a 5mm thick and add them to the pan, do the same with the Courgettes, but don't peel them. Don't do anything to the Mushrooms - just whack them in the pan. Mix it all up and put a lid on it. You're sweating the veg now, so stir to make sure it's all good.
Open the Wine. Have a glass. Chill for 5-10 minutes (not the wine – you – put your feet up)….
…
By now, the Carrots, Courgettes and Shrooms will have softened nicely under the steam.
Add the Tomatoes, Passatta, a bit of Oregano, Thyme, 3 Bay Leaves and half a bottle of Wine.
Teaspoon of Sugar, and one of Mustard. Half a tube of Tomato Puree. Bit of S & P.
Stir... simmer... stir... simmer.... Now slow cook it (with lid off)between 30mins to 2 hours, so drink more wine and stir occasionally. And simmer.
When you want to eat, put the kettle on, and boil some water.
Make sure there's loads of Salt and a couple of seconds of Olive Oil in the boiling water and add the spag and cook for 10 or until aldente.
Make sure you stir the Spaghetti straight away for a couple of minutes - this will stop it sticking to itself. Then stir less frequently.
Serve with fresh grated Parmesan and Black Pepper. Oh, and more Wine. Job done.
Cover and place remainder in fridge. Tastes even better when reheated the following evening - or my personal favourite is cold for breakfast. Try it - I promise you. Although, it does have one side effect: amazingly pungent farts. Noticeable after 6-7 hours. Again – trust me.