Over five years ago I introduced the world to my personal spaghetti recipe. Since then I’m sure you’ve all been wishing I’d given more detail and today I’m happy to oblige!
I present therefore the step-by-step pictorial recipe for my delicious version of spaghetti bolognaise!
Start by cutting about 1/3rd of a yellow onion into small pieces.
Sweat the onion in a light sprinkle of oil. If it gets clear (or even worse brown) you’ve gone too far!! You’ll want to put a big pot of water on high heat now as well for the pasta.
Add half a pound of 93% ground beef.
Stir it up with the onions, and cook on medium heat until it looks like this:
Have a nibble at this point. If it’s delicious and meaty you’re on the right track!
Next you want to add a single beef stock cube and stir it in. Let it simmer for a minute or so and taste it again. Unless you’ve ruined it, it should taste a bit like Vegemite now.
The water should be boiling now, so put in a decent portion of spaghetti. The exact amount is up to you, but you’ll want to have enough so you won’t be sad but not so much you’ll get fat! Leave the spaghetti cooking and return to the meat.
Open a small tin of tomato paste and remove a small amount. There are two important notes here: the paste has to be unflavoured, and you need to add less than you expect! It’s more for colour than flavour!
Stir it in well until it looks like this:
And last but not least, add a pinch of salt, ideally from a Rilakkuma shaker:
Now cover it and let simmer on low heat while the spaghetti finished cooking. It will look like this once it’s al dente:
Everything is ready! The recipe is enough for two portions, so plate half the meat and pasta with style…
And enjoy with an adult beverage:
This is an easy to prepare meal with a refined and manly taste. The delicate blend of salty and salty tastes is sublime to those with the unique palette of a supertaster and I’m sure if you give it a try you’ll enjoy it as much as I do 🙂
