500 g minced beef preferably 12% fat
2 tbsp. olive oil
2 large onions
4 cloves of garlic 2 stalks of celery
1 large red pepper
1 1/2 dl dry red wine (the one you want to drink with the meal)
2 beef stock cubes
4 large, ripe, chopped tomatoes
2 dl tomato paste sauce with chilli
2 tbsp. tomato paste
2 tbsp. Oyster Sauce or
2 tbsp. Worcestershire Sauce
2 pcs. bay leaves
1 tbsp. oregano, dried
1 tbsp. basil, dried
240 g spaghetti pasta, dry weight
60 grams of spaghetti are used per person
2.4 liters of boiling water 1 liter of water is used per 100 g of spaghetti
24 g Salt for the boiling water
10 g of salt is used per 1 liter of water
Save 1 cup of the cooking water from the spaghetti for
adjustment of the dish at the end
Salt and White Pepper?
Be careful with salt! There is salt in bouillon cubes
I am an angler in Scandinavien
Recipe No. 139
Procedure without liability: Start by cleaning and cooking all the vegetables. Chop the onion, garlic, celery and red pepper into small cubes. Put olive oil in a pan and heat up to a good heat and then add the vegetables. Fry them until the onions have become clear - it takes approx. 3 minutes. The meat is then picked into small pieces from the package and added to the pan. Brown the meat and divide it with a ladle into smaller pieces while it roasts - it takes approx. 8 minutes.
Now add some liquid and spices to the vegetables and meat. Pour the wine, beef bouillon cubes, chopped tomatoes, tomato paste sauce, tomato paste, Oyster Sauce, (or Worcestershire Sauce), bay leaves, oregano and basil into the pan and distribute the spices well in the dish. Check that there is enough liquid to simmer covered for approx. 30 minutes, if not add some water. For the last 10 minutes, simmer the dish uncovered, this is when the spaghetti is cooked.
2.4 liters of water are measured and brought to the boil in a large pot. When the water boils, add 24 grams of salt to the water - 1 large tablespoon coarse salt is 24 g - and then the measured spaghetti. Read on the package how long it should boil. The one I used had to boil for 9 minutes. Pour the spaghetti into a strainer, but remember to save 1 cup of the cooking water for later use.
Mix the cooked and drained spaghetti into the Bolognese sauce. Mix well and assess whether the consistency is too dry, because now is the time to add a little boiling water from the spaghetti. Remember that both beef bouillon cubes and cooking water contain salt, so do not add any extra salt.
Serving: In deep plates with spoon and fork.
Garnish: Garnish with grated cheese and a little freshly picked basil to taste.
Drinking: Use the same red wine that came in the dish.
Tip: The recipe says spaghetti, but you can also use pasta. Just read on the package how long the cooking time is for al dente pasta.