Spaghetti 🍝
Is there anything more satisfying than a huge bowl of freshly sauced pasta at the end of a long day?
Few meals can be as pleasurable. But the stories behind your basic carbonara, putanesca and bolognese sauces are anything but simple. Italian pasta sauces have a rich history that can be traced back centuries, all the way to ancient Rome. And the decision to make your carbonara with cream, use multiple types of meat in your ragu or put cheese in the seafood pasta can create just as much excited dinner conversation among Italian families as the latest political hubbub.
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Originally spaghetti was notably long ,but shorter lengths gained in popularity during the latter half of the 20th century and now spaghetti is most commonly available in 25-30 cm lengths. A variety of pasta dishes are based on it.
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market.
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In the United States around the end of the 19th century, spaghetti was offered in restaurants as spaghetti Italians ( which likely consisted of noodles cooked past AL dente ,and a mild tomato sauce flavored with easily found spices and vegetables such as cloves, bay leaves, and garlic) and it was not until decades later that it came to be commonly prepared with oregano or basil.
Pasta provides carbohydrate, along with some protein ,iron, dietary fiber,potassium and B vitamins. Pasta prepared with whole wheat grain provides more dietary fiber. Than that prepared with degermed flour.
Our recipe for today is : spaghetti bolognese
The ingredients:
1tbsp olive oil
2 medium onions, finely chopped
3 carrots, trimmed and finely chopped
2 celery sticks finely chopped
4 garlic cloves, finely chopped
2-3 sprigs fresh rosemary leaves picked and finely chopped
1 pound of beef mince
2×400g tins plum tomatoes
Small pack basil ,leaves picked, 3/4 finely chopped and the rest left whole for garnish
1 TSP dried oregano
2 fresh bay leaves
2 tbsp tomato paste
1 beef stock cube
1 red chilli, seeded and finely chopped (optional)
6 cherry tomatoes, sliced in half
75 g Parmesan cheese ,grated, plus extra to serve
400 g spaghetti
Crusty bread to serve ( optional )
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Method:
Put a large heavy-based saucepan on a medium heat and add olive oil . add the onion,carrots, celery, garlic and rosemary then try for 10 minutes , stirring often, until the veg has softened.
Increase the heat to medium-high, add the mince and cook stirring for 3-4 minutes until the meat is browned all over.
Add the tinned tomatoes, chopped basil, oregano , bay leaves, tomato paste, stock cube chilli, cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes. Bring to the boil , reduce to a gentle simmer and cover with a lid .cook for 1h15 mins stirring occasionally, until you have a rich, thick sauce. Add the Parmesan check the seasoning and stir.
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When the bolognese is nearly finished cook the spaghetti following pack instructions. Drain the spaghetti And stir into the bolognese sauce. Serve with grated Parmesan the extra basil leaves and crusty bread
Bon appetit!!
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