[Section of at least 2000 characters on the history of the dish].
I’ve loved spaghetti bolognese since I was a kid. Most of the time it was served to me from a ready-made instant sauce, but once I grew into cooking I managed to refine the recipe to a decent standard.
Ingredients
Onion, garlic, minced meat, tomato passata, carrot, and the seasoning: salt, pepper, oregano, basil.
I’m deliberately not giving proportions. Everything by eye.
The recipe
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I fry the finely chopped onion, then add the minced meat: chicken, pork, beef. The last one gives a nice, dark colour. I forgot to mention that just before adding the meat I throw finely chopped garlic into the pan and fry it briefly. Sometimes, instead of chopping, I cut the garlic into the thinnest slices I can manage, the way it’s done in “Goodfellas”.
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I pour in the tomato passata and add finely grated carrot, which does the heavy lifting. Many recipes recommend sweetening tomato sauce. In this case the carrot replaces sugar for me.
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I season it: usually salt, pepper, basil, oregano. I simmer it on low heat, reducing the tomato sauce. The whole process can take about an hour, depending on how much passata went in.
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