At some time in the 1950s and 60s the, "continental" dishes found their way into the English kitchen, an early arrival was spaghetti bolognese. Often the result owed less to the rich culinary tradition of its Italian homeland and more to native mince cookery. In many student houses, "spag bol" is a standard mid-week offering. I fail to understand why things like "spaghetti Loughborough" or "penne Milton Keynes" have never found their way into any cookbook, this would preserve the honour of Italy and establish a new cuisine.
A common chat up line from either sex is "come round to my place, I do a good spaghetti bolognese". I'm told this is surprisingly successful, hopefully the the recipe below will make it more so.
One ingredient that rarely finds its way into the list is time, mostly, "spag bol" is typically cooked for 30 - 45 minutes, extending this to one and half to two hours makes all the difference.
2 lb (1 kg) of fresh tomatoes (35 - 60p/lb in many markets)
1 lb (500 gm) of lean beef mince
One or two onions according to taste
Zero to ten cloves of garlic
Teaspoon of dried Basil, Parsley or Oregano
4 tablespoons of Olive Oil for frying
500 gm Pack of Spaghetti
Salt and pepper for seasoning
Equipment
12 - 15 inch Frying Pan, 5 pint oven proof dish, 5 pint pan.
Method
Chop the onions and garlic and then fry them in the olive oil until transparent, keep them moving around the pan to avoid burning, then add the mince, breaking up the lumps and cook gently until the meat looses its redness, typically, this takes 10 - 15 minutes.
Whilst the frying is taking place, chop the tomatoes roughly and place them in the oven proof dish with the herbs. Add the meat and onions. Cook for one and half to two hours in a low oven (Gas mark 3, 150 deg. F or 325 deg. C). Check periodically that it's not drying out, if it is add a little water or wine.
About 15 minutes before serving bring a large pan of water to the boil, tip a tablespoon of olive oil on to the water, this will help stop the pasta sticking together. Add the spaghetti, forcing it below the surface with a wooden spoon. Stir every couple of minutes to keep the strands separated. Typically spaghetti takes 10 - 12 minutes to cook. Drain and return to the cooking pan.
Put the sauce and pasta on the table in the pans in which they were cooked - this saves washing up.
Comment
The mince can be left out to make the meal acceptable to vegetarians. Spaghetti is cheap, supermarket economy packs cost around 20p and branded versions between 50p and 80p, choose something with an Italian sounding name, it's worth the extra expense.
Page Created: 1st April 2001