Hey guys! This is me the Bombay Chef Varun
yet again and welcome to 'Get Curried'
Well, today's recipe is 'Spaghetti Bolognese'
Well there is no recipe as such
Spaghetti is Spaghetti and we all know it, they the long thin strands of Pasta
and Bolognese is a meat-ragù from Bologna.
tradditional serves as tagliatelle with ragù
but because it's world famous, everyone loves it.
Let's begin 'Spaghetti Bolognese'
I am going to divide this recipe of Spaghetti Bolognese into three components.
The first one is getting the ragù right,
which is a meat sauce.
The second one is getting the cooking of the Spaghetti correct.
And the third one is of course, assembling all of it.
Let's begin with the first step and that is heating a pan on high flame
and beginning with Olive Oil.
Well, Italians believe
in good quality produce
so ensure you are using only good quality ingredients.
Once the Oil just kind of begins to heat up
I am going to slide in roughly chopped Garlic
a little more because it is a meat sauce.
And before this begins to heat
I am also going to add in
white Onions which are roughly chopped.
A little more again because like I said
it's a meat sauce.
All of this is going to wilt down and add in to the body of the meat sauce.
Some Salt.
Well, Salt in this recipe needs to be added with absolute moderation.
because at multiple levels Salt is going to be added.
One, well of course, now sautéing the Onions.
Second, while cooking the meat.
The third, is while cooking the Pasta little later.
And there is also Parmesan Cheese which is one of the core ingrediants
of this recipe which is also Salted.
So please use that with caution.
Let's stir this for a little while.
Once the Onions turns translucent,
I am going to add in Goat meat with the fat.
And this is also hand pounded meat.
This is not through any machine,
So it of course has the little grits,
which are little larger then the machine ground ones.
Ensure that the meat gets seared on all the sides
and while we are doing this
for the meat this time
I am also adding a pinch of Salt.
It's important to start breaking all this meat like so
you literally need to knock it with the spachula
because we do not want clumps like Kofta.
Once the meat loses it's pink color
and starts becoming slightly brown.
I am going to lower the flame and add in
Tomatoes.
Now these are Tomatoes which are blanched, pealed, deseeded
and crushed.
With this I have another ingrediant, which is right here.
Now, once you run the Tomotoes through a mixy jar
you have a lot which is still left.
Just add in some water and collect this
because this is nothing but Tomato juice.
Which is very important in a recipe like this.
Let's add that in this as well.
I am going to add in some herbs.
Now in this case
Oregano,
I am going to tear in some fresh Basil Leaves by all means go all out
and add some.
Parmesan Cheese,
grated Parmesan, which is the life of this recipe.
And last but not the least, freshly cracked Black Pepper.
To this, I am also adding a touch of Spice,
Well you can keep it moderate, you can make it spicy
but this trust me is flavourful and never spicy.
Mix this well.
Increase the flame.
Just ensure that the natural goodness of every ingrediant comes together
while cooking the meat.
One last thing here,
is adding in a ladle full of hot water.
Now this is water which is been kept here to boil
for the Spaghetti to get cooked
Let's add in
a little.
And allow this to cook on medium to high flame covered for twenty to thirty minutes.
Our meat ragù is cooked, let's have a quick check.
The water has evapurated and also rolled back in the ragù.
Like I said little earlier ragù is nothing but meat stew
it has to cook low and slow
So that, it's nice flavourful and intense at the same time.
Let's have a quick check.
Just about perfect.
We will allow this to cook on low flame,
and simultaneously, in the water which is boiling
which also has Salt
let's add in Spaghetti.
Well it's important to just keep it standing like so
and leave it.
which is very important, never break the Spaghetti
because that way, you are in a way insulting the ingredient.
Just leave it like so and as it keeps boiling at the bottom,
you just keep pushing like so.
Now that's where you have Spaghetti strands which are nice and long
even after cooking.
Let's push this in
like so.
And there you have the Spaghetti which is now all in water
and not broken.
Now this is also very important to kind of understand
how much water to Salt,
for every litre of water, we add in one tbsp of sea Salt.
The eventual idea is to get the Salt as Salty as sea water, very important.
Another very important thing while making Pasta, while cooking Pasta is
the cooking time.
What is the exact time that needs to be followed.
Generally, ninety nine percent of the time, it is always written
at the back on the package
In case, you are using a fresh Pasta
then four to five minutes, depending on the thickness is just perfect.
In case of Dried Pasta, seven to eight minutes is kind of ideal
but that is for getting the Pasta to the texture called Al Dante
which is 'to the bite' in Italian
but I like it slightly cooked futher so nine minutes is the time for me
but again, you can take your own call.
It's been nine minutes, our Spaghetti is perfectly cooked
let's pick and transfer it straight
in the meat sauce.
Well generally,
Tagliatelle, like I said even a little before
is the prefered Pasta for a sauce like this.
because it kind of just holds it well
Spaghetti, where we invented it,
it just kind of slides off but like I told you even eariler
this is something which just became world famous.
So Spaghetti Bolognese is the dish for the day.
Into the sauce, I am also adding a ladle full of this cooking liquid
because that now has the flour or the starch which has leaked wonderfully well.
So that flame goes off,
This kind of goes a little higher
I am sprinkling some freshly chopped Parsley
A little more of the Parmesan, I am reserving a little for the finish
and some Olive Oil.
And a quick swirl, just ensure that all of this now mixes well.
And with this, your Spaghetti Bolonese is done and ready.
In case, you want it slightly saucier
just add in another ladle of water or stock.
or the Paste liquid and there you have the most amazing saucy Spaghetti Bolonese.
The next step is to serve this right away.
Now finally, some more Parsley, some more Parmesan
of course some more Olive Oil.
With this,
Your family favorite Spaghetti Bolognese is done and ready.
Impress them, go all out.
Make something that's quick, simple, easy
sit with your family and enjoy
Spaghetti Bolognese, Bye for now.