|Actually here Eddie is eating spaghetti with pesto, he doesn't like meat sauces or ragu|
My family loves spaghetti, and we eat it a couple of times a week. Little man likes just plain spaghetti with pesto, my personal favourite is either pasta with clams or Spaghetti alla Genovese, with chopped potatoes, green beans and pesto. My husband is content to eat any pasta, well, he is Italian after all.
An authentic Ragu Bolognese is not served with spaghetti, and what is known as spag bol in this country (shudder) often has nothing in common with the original dish. My version of ragu is not an authentic one, but is not as horrible as the bastardised spag bol.
Spaghetti Bolognese (serves 4)
500g minced beef
1 carrot, peeled and grated
1 onion, finely chopped
2 medium tomatoes, sliced
a few cloves of garlic, finely chopped
1 jar of tomato ragu sauce
1tsp mixed herbs (dried) or 1 tbsp fresh herbs (like basil)
100ml red wine (optional)
2tbsp olive oil for frying
Fry the minced beef until well browned with the chopped onions and garlic with the olive oil in a big frying pan. Add the grated carrot, herbs, red wine and tomato sauce. Season well and cook on low for good 40+ minutes. The ragu will be simmering slowly. Give it an occasional stir.
Cook spaghetti al dente in the boiling salted water. Drain the pasta and serve with the ragu.
Grate a bit of parmesan on top if you fancy it.
I remember reading on some cooking forum where people suggested adding mango chutney or Marmite to the ragu, but mind boggles - why oh why? Horses for courses, of course, as long as it is not called a Bolognese. So, how do you cook your spaghetti Bolognese?