Wednesday, January 25, 2012
French Spaghetti Bol
Serves 6 to 8
2 large onions. chopped (about 2.5 cups)
2 tbsp olive oil
4 cloves garlic, minced
1 kg lean ground beef
1 bottle of dry red wine minus one glass
4 tbsp tomato paste
1 tsp italian herbs
1 cup thickened cream
Salt and pepper to taste
3 tbsp chopped fresh parsley
500g spaghetti, cooked and drained
In a heavy bottomed saute pan, cook the onions in olive oil over medium heat until softened. Stir in the garlic, add the beef, and stir until the meat cooks through and is separated into crumbly pieces.
Add the wine after pouring yourself a glass.
Turn the heat up to high so the wine bubbles continuously. Reduce by about half. Skimm off any grey foam.
Add the tomato paste and stir. Cover and turn down the heat to very low. Cook for a minimum of two hours and up to four. Stir from time to time and scrape the bottom to ensure nothing burns.
Shortly before serving stir in the cream, and italian herbs. Taste then add salt and pepper.
NB: I tossed some green peas in at this point.
Let simmer uncovered for another ten minutes. Taste again. Adjust seasoning. Stir in parsley.
Serve tossed with pasta sprinkled with parmesan.