Janey’s Neighbourhood Spag Bol

Janey’s Neighbourhood Spag Bol

I am pretty sure that Chinese people would be mystified by Salt and Pepper Chips, and that Indians must think Tikka Masala is foreign. So, its fair to say Italians are not that impressed by Spaghetti Bolognese. You would offend the mayor of Bologna if you suggested that was its home. At best he might agree that is a bastardised version of tagliatelle al ragu.

 The argument is not really about the sauce, its about the pasta. Spaghetti does not hold the ragu as well as its cousins, the brothers fettucine or tagliatelle. So, the purists believe that it leaves you with a puddle of sauce in the bowl.

 The interaction between pasta and sauce is an intricate embrace. If you really want to upset the brothers and sisters of Italy, ask them to add sauce to the pasta and not the other way round.

The truth is it is a story about migration and assimilation. Bringing the essence of a recipe and adapting it for the locals. We should celebrate the fortitude and ingenuity of it.

 Every Mum & Dad has Spag Bol in their repertoire. In my household this is the preserve of Jane, who makes a joyous version of this dish.

 The biggest challenge is she doesn’t understand the concept of metrology (posh word for measuring stuff). So inevitably our Spag Bol can feed the neighbourhood for at least a couple of days.

Recipe

( To honour Janes tradition, no measurements appear with this recipe. She has never needed them so why should you)

Lots of spaghetti

Ground minced beef

Ground minced pork

Carrot

Celery

Onion

Garlic

Beef Stock

Tinned Tomatoes

Tomato Puree

Olive Oil

Basil, Oregano and Thyme

Parmesan Cheese

Black Pepper

1.      Fry the Beef and Pork until browned. Pour off the excess fat and leave the meat to the side. 

2.      Add the onion, tomato, and celery to the pot, with a little salt to create a sofrito. 

3.      Add the garlic, the chopped tomatoes and simmer in a low heat. 

4.      Add the beef and pork, beef stock, tomato puree and the herbs and bubble away gently for about an hour. 

5.      Get a big pot full of water and bring to a furious boil. Add the pasta and cook for 11 minutes. 

6.      To serve do it the wrong way. Pasta in a big bowl, spoon over lots of sauce, and garnish with Parmesan and black pepper.