Everybody knows how to make spaghetti bolognese, atleast attempted to cook once. It looks easy with minced beef and some garlic, onions, tomato paste…etc. Because I have a peculiar taste bud that is super sensitive to sourness, and because of how Malaysian bolognese is often too sour for me (too much tomato paste), I didn’t enjoy much of the spaghetti bolognese.
Until one day when I was invited to Fred’s house for his home cooked spaghetti bolognese, I got to taste the better version of it and not the cheap Malaysia restaurant recipe, or the out of the can bolognese sauce.
I started making it a few times myself while living in Singapore, some came out delicious, some failed, never really quite gotten to the consistency of it. Now living with the OCD classic spaghetti freak, to my surprise, he eats the non classic spaghetti bolognese. I have only found this out this morning as I was wikipedia-ing the origins of this dish.
Anyway, I quite like this version that we made and it is one of those addictive pasta I could keep eating and not sure if I haven’t got enough of the spaghetti or the sauce.
Ingredients (serving for 4):
- Spaghetti (80gram/p for a big eater, 60gram/p for a normal portion)
- Minced beef 250 gram
- 1 carrot – chopped finely
- 1/2 medium capsicum – chopped finely
- 1 onion – chopped finely
- 4 cloves garlic – chopped finely
- 2 stalks parsley – chopped finely
- 2 tomatoes – chopped finely
- 1/2 can of canned tomatoes (when using very sweet cherry tomatoes this is not needed, but then use a lot of cherry tomatoes)
- 2 bay leaves
- Black pepper
- Olive oil
- 1 chili padi (optional) – chopped finely
- Celery – I would like some but didn’t have in my fridge, 1 stick, finely chopped
- Basil – for garnishing
Add the onions, garlic, and chili. Keep stirring.
Add the bay leaves, carrots, capsicums, celery (if you have). Add more olive oil if it’s too dry. Start cooking your spaghetti, boil them in boiling water for 8 minutes with 1 tablespoon salt in the water.
Add tomatoes, canned tomatoes and parsley into your sauce, add 2 ladles of boiling water from the spaghetti pot into your sauce and let it boil and soften the tomatoes. Watch your timing on the spaghetti. Some spaghetti have shorter or longer boiling time, make sure you read the instruction on the packaging to get the perfect al dente bite.
Add some black pepper into the sauce, a pinch of sugar does wonders to it too. Add your spaghetti when it’s cooked, add a few more splashes of (extra virgin) olive oil, mix well and serve. Garnish with some basil.