The best pasta bolognese in the world…

…is made by me. It’s developed further from Peter Clemenza’s simple pasta sauce he made for his troops in The Godfather. I make it from scratch – no ready-made sauces are used. It’s as Italian as it gets.

What you need:

Spaghetti
Two-three onions
One head of garlic
500g of the best lean steak mince you can find (if you’re in the UK, it’s Tesco’s)
handful of fresh basil
four 400g cans of chopped tomatoes
a little red wine
salt and pepper
sugar
olive oil
parmesan or mozzarella – whichever you prefer

Time: about three hours and 15 minutes

Ragù alla bolognese:

Finely chop one to one-and-a-half onions (depending whether you had two or three) and about half a head of garlic. Pour some olive oil on the frying pan, heat it and add the chopped onions and garlic. Fry until the onions are crystallised and add the mince.

Then fry until the mince is thoroughly cooked. Chop it properly so that the mince is in fine and tiny pieces; mix it thoroughly with the onions and garlic. Add salt and pepper, to your taste. When ready, pour it into a bowl to wait for its turn.

Next, chop the other one to one-and-a-half onions (depending whether you had two or three) and the half a head of garlic left. Pour some olive oil on the frying pan, heat it and add the chopped onions and garlic. Fry until the onions are crystallised and add the chopped tomatoes.

Stir occasionally and slowly until the chopped tomatoes and the onions and garlic are mixed. Wait until it starts boiling. Turn the heat to bear minimum and let it boil for a while. Use the time to chop the basil.

After about 10 minutes, add in the basil. Stir and let it boil for about five minutes, then add in the already-fried mince. Stir again, put a lid on the pan and let it be.

When the sauce has begun to boil again, stir it slowly and occasionally and taste it once in a while to see whether you like it. Add salt, pepper and sugar to taste. Stir slowly and occasionally, and taste it once in a while. Onions usually absorb salt, so you may need to add more when need be.

Add a splash of red wine. It goes without saying it should be Sicilian, but any good Italian red wine will really do.

Cook it for about three hours altogether. Yes, three hours – from the time you start frying the second batch of onions and garlic. That allows all the tastes to mix properly and mince to absorb the sauce thoroughly. Stir slowly and occasionally.

Let it stew for about three hours.

Let it stew for about three hours.

Pasta

About 20 minutes before the sauce is ready, pour some cold water into a pot, put it on the stove and wait until the water is boiling. Add in the spaghetti – obviously as much as you and your company are able to consume. Boil for about 10-15 minutes, depending how you like your pasta. Add a little olive oil while boiling, and a bit of salt to taste.

When pasta is ready, pour it into a sieve to get rid of the water, and then pour the dry pasta back into the pot. Add a bit of olive oil and stir properly so that the spaghetti won’t stick together.

And you’re almost done.

Spaghetti bolognese on your plate.

Spaghetti bolognese on your plate.

Put some pasta on a plate, add some sauce – both as much as you think you can eat – and sprinkle some parmesan or mozzarella on the sauce. The cheese melts within seconds and there you are – it’s ready to eat.

Then say a prayer to my good health for providing you with a recipe for food that divine and start munching. Try not to overeat – although I always do as it’s too hard to stop. It’s just that fucking good.

Add some parmesan or mozzarella (pictured) on the sauce.

Add some parmesan or mozzarella (pictured) on the sauce.

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