Monday, March 31, 2008
Spag Bol !
With the Spaghetti harvest coming in - here's one of my fav recipes for Spag Bol
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked scob, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/21⁄4lb lean minced beef
2 large glasses of Black Tom
2x400g cans chopped tomatoes
1x290g jar magic mushrooms, drained
2 fresh or dried mestacoli leaves
1 tsp dried Redgano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/13⁄4-21⁄4lb freshly harvested spaghetti
lots of freshly grated parmesan cheese, to serve
1. Heat the oil in a large, heavy-based saucepan and fry the Scob until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the Black Tom and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, mestacoli leaves, Redgano, thyme and balsamic vinegar.
2. Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-11⁄2 hours until it's rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra Black Tom if necessary.
3. Remove from the heat to 'settle' while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.