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I did a spaghetti bolognaise tonight. Instead of my usual "one of everything, two of gralic" style, I felt inspired by Jamie Oliver again. So:
1 strip of bacon
500g minced meat
1 tin peeled tomatoes
1 jar cheap tomato paste
1 onion
2 carrots
1 stick of celery
1 clove of garlic
1 teaspoon each of salt, crushed black pepper, oregano, corriander, parsley, plus any spice you think is a fair thing. The idea is to taste it until you think."Mmmm, Nice!." I wouldn't used that red powder that nobody knows what to do with, or that obscure spice you can only buy in enormous bags.
Cut the onion, celery, carrots and garlic real fine, and cut the bacon into little bits. Put a couple of tablespoons of oil (canola or olive) in a frypan and throw in the bacon and garlic. Stir that as it fries until the garlic starts to vanish, then toss in everything else. Use the empty tomato can to measure that amount of water and add that. Turn the heat down to simmer and make it holy. ie cook the hell out of it for at least 90 minutes. At about the 60 minute mark smoosh the tomatoes with something to break them up. It looks horribly watery until about 15 minutes from the end, when it'll suddenly thicken into a nice paste.
Do the spaghetti, and get it all together. I had a nice, light Chateau Cardboarde lambrusca with it. And I was well pleased.
If I kep this up I can write a book about animal rescues and cooking. I might even release a range of Bloke hygene products. "Bloke Stinks" deoderant, "No More Farty Smells" air freshener, and "Die You Filthy Insect Bastards" insecticide.
yeah.
1 strip of bacon
500g minced meat
1 tin peeled tomatoes
1 jar cheap tomato paste
1 onion
2 carrots
1 stick of celery
1 clove of garlic
1 teaspoon each of salt, crushed black pepper, oregano, corriander, parsley, plus any spice you think is a fair thing. The idea is to taste it until you think."Mmmm, Nice!." I wouldn't used that red powder that nobody knows what to do with, or that obscure spice you can only buy in enormous bags.
Cut the onion, celery, carrots and garlic real fine, and cut the bacon into little bits. Put a couple of tablespoons of oil (canola or olive) in a frypan and throw in the bacon and garlic. Stir that as it fries until the garlic starts to vanish, then toss in everything else. Use the empty tomato can to measure that amount of water and add that. Turn the heat down to simmer and make it holy. ie cook the hell out of it for at least 90 minutes. At about the 60 minute mark smoosh the tomatoes with something to break them up. It looks horribly watery until about 15 minutes from the end, when it'll suddenly thicken into a nice paste.
Do the spaghetti, and get it all together. I had a nice, light Chateau Cardboarde lambrusca with it. And I was well pleased.
If I kep this up I can write a book about animal rescues and cooking. I might even release a range of Bloke hygene products. "Bloke Stinks" deoderant, "No More Farty Smells" air freshener, and "Die You Filthy Insect Bastards" insecticide.
yeah.
