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by Manos Angelakis
Spaghetti with meat sauce is comfort food for the editors of the magazine, but the traditional Bolognese has lost it’s appeal. So we decided to experiment in LuxuryWeb’s kitchen to create a new version which would satisfy the taste buds of the traditionalists as well as excite those that wanted a change.
Below is a recipe that we all agreed was the best of the versions we experimented with.
Ingredients:
1 kilo (2.2 lb.) of chopped meat made of 1/3 beef, 1/3 lamb and 1/3 lean pork
1 1/4 large, white sweet onions.
1 large garlic clove
1/8 tsp. dry oregano
1/8 tsp. dry thyme
4 medium sliced baby bella mushrooms (white button will do if bella not available)
1 tbs. pitted, sliced, black Calamata or other black ripe olives
1/4 tsp. capers
2 bay leaves
1/2 tbs. tomato paste
1 large can of peeled and diced tomatoes
2 tbs. extra virgin olive oil
1/4 cup dry white wine
1 tsp. cinnamon
Salt and Malabar Black pepper, to taste.
Execution:
Slice and dice the onion and garlic, very thin.
In a deep sauté pan, over high heat, sauté the onion/garlic mixture in the olive oil until the onion becomes transparent. Add the mushrooms, oregano and thyme and continue stirring for 30 seconds. Add the chopped meat and start turning over the vegetable/herb/meat mixture until the meat is well browned. Add the tomato paste and stop stirring so that the paste catches at the bottom. Add the olives and capers and start again stirring the mixture. Lower the heat and add the diced tomato, the bay leaves and wine stirring the sauce as it starts to bubble. Cook, stirring occasionally for an additional 10 minutes on a very low fire. Mix in the cinnamon and let cook for another 5 minutes. Turn off the heat and let the sauce cool off. Prior to refrigerating, remove the bay leaves.
This sauce tastes better the second day, when the tastes are given a chance to blend. It will also be easier to defat when the fat solidifies on top. So, prepare a day in advance and let stay in the refrigerator until needed. Defat, heat up and use over perciatelli, spaghetti or spaghettini.
©December 2000. All rights reserved.
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