“I’m hungry”- said a friend from my French course after class ended.
I was waiting for my brother so that we could go home for dinner and I also got a text message from my father: “I made spaghetti Bolognese.”
I read that message to my friend and invited her to join us. In the end she declined, but me and my brother went back home for the Bolognese. It was delicious, as always.
Now many of you would say that it’s not an original Italian recipe and they’ll be right because it’s not. An Italian friend has recently shared a post listing all the misconceptions about Italian food and this is where I realized I’m doing it all wrong.
Apparently even the pairing of spaghetti with Bolognese sauce (which should really be called ragu) is wrong wrong wrong, according to Italians! It should really be tagliatelle, according to them. Also, Reddit thinks I must be a pervert since my father’s recipe does include carrots (but does not include celery root, because why would it?)
At least I’d never heard of spaghetti with meatballs (I can make delicious meatballs but I bake them and don’t necessarily serve them with spaghetti- which reminds me that I need to share the recipe). And I either use garlic or onion in my, ehm, let’s call them Italian-inspired recipes but never both. And I never use ground turkey or chicken, no sir! With this recipe, it’s beef all the way.
I must admit I add some parmiggiano on top but am not sure whether it’s correct or not. But does it really matter if it tastes delicious? ANd I never claimed this is a typical Italian recipe?
I also have my own pasta and tomato sauce which is also delicious but not Italian at all, which I should also share.
To make this dish, my father uses his “cockotte”- meaning a oval-shaped Dutch oven (made by a brand that’s really French so there’s that). I use the same thing- although mine is round not oval-shaped. But the classic orange color remains the same.
In fact, I think I’ll make this for dinner today or tomorrow.
- 500g beef minced meat
- 1 can pommodori pelati (canned tomatoes but sounds better in Italian).
- 1 large onion
- 1 large carrot
- olive oil (my father says one cup but you can use less)
- 1 cup good quality red wine
- half a tablespoon thyme
- 1 tablespoon salt or to taste
- Pepper, to taste.
- Heat up the oil in a large pot (a Dutch oven is perfect)
- Add the meat. Work in batches if necessary.
- Add the wine and cook for three minutes.
- Add the onion.
- Add the carrot.
- Add the tomatoes.
- If the meat is not covered, add water.
- Add thyme
- Cook on low heat for 1,5 hour or longer. Stor from time to time.
- At the end, add salt and pepper.
- You can easily double this recipe.
- The longer you cook this, the better it becomes.
- Make sure the wine is good quality.
- You can use the wine internally as well as externally (meaning drink it while you're cooking).