Monday, February 23, 2009

Spag Bol - True comfort food!

Home-cooked Spag Bol or Spaghetti Bolognaise is one of my fave things, alongside a really good Hainanese Chicken Chop and something simple like baked beans with minced meat !

L's version includes the addition of minced carrots, leek, onions, garlic, premium minced beef and juicy button mushrooms that seem to explode in my mouth! Gorgeous :-)

ps - This is such a common yet legendary and well-loved dish, that Wikipedia even has a nice write up on it! Bolognese sauce (ragù alla bolognese in Italian, also known by its French name sauce bolognaise) is a meat-based sauce for pasta originating in Bologna, Italy. Bolognese sauce is sometimes taken to be a tomato sauce but authentic recipes have only a small amount of tomato.
The people of Bologna traditionally serve their famous ragù with freshly made tagliatelle (tagliatelle alla bolognese) and their traditionally green lasagne. Less traditionally, the sauce is served with maccheroni or other durum wheat short pasta.
The recipe, issued in 1982 by the Bolognese delegation of Accademia Italiana della Cucina, confines the ingredients to beef, pancetta, onions, carrots, celery, tomato paste, meat broth, red wine, and (optionally) milk or cream. However, different recipes, even in the Bolognese tradition, make use of chopped pork or pork sausage, while chicken or goose liver may be added along with the beef or veal for special occasions, and today many use both butter and olive oil for cooking the Soffritto of small amounts of celery, carrot and onion. Prosciutto, mortadella, or porcini fresh mushrooms when in season may be added to the ragù to further enrich the sauce

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