John Myers
Spaghetti Bolognese According to Thomas Lieven’s Style
The perfect spaghetti bolognese according to thomas lieven’s style recipe with a picture and simple step-by-step instructions.
- 800 g Mixed minced meat (“half and half”, in the Rhineland half minced beef and pork meat)
- 6 medium sized Onions, halved lengthways, cut into fine half rings
- 3 size Carrots, finely diced
- 1 Parsley root, finely diced
- 2 Poles Leeks, cut into fine rings
- 5 Toes Garlic, finely chopped
- 1 tube Tomato paste
- 150 ml Dry red wine – at will
- 1 Can Tomatoes in tomato juice
- 300 ml Beef stock – homemade
- 3 Bay leaves
- Salt, pepper, hot pepper, sugar, thyme, oregano
- Oil
- Don’t be alarmed, but a good Bolognese needs one thing above all: a little TIME …
- I start by cleaning the vegetables and chopping them up as described. As a guide: for every 800 g of minced meat I need 400 g of onion rings, 400 g of leek rings, 300 g of diced carrots and 100 g of diced parsley root.
- Now I heat some oil in a large saucepan, add the onions and let them turn glassy. Then I add the minced meat and fry it until it is crumbly. I season vigorously with salt and pepper, then add the carrots and parsley root and roast the vegetables. As soon as the first traces of roasting appear on the bottom of the pot, I add the leek rings and the garlic, use it to loosen the traces of roasting and let the whole thing roast again. Then I add the tomato paste, stir everything well and let it “tomato” a little before deglazing with either red wine or a good shot of the beef stock. Then I add the roughly chopped tomatoes, including the tomato juice and the bay leaves, season with salt, pepper, paprika hotly and a good pinch of sugar and let the sauce simmer gently for a good two hours. If necessary, I add a little beef stock from time to time so that the ragù has a creamy consistency at the end of the cooking time. Only 15 minutes before the end of the cooking time do I taste again with salt, pepper, paprika hot as rose and, if necessary, a pinch of sugar, and then add thyme and oregano so that the fine aromas don’t evaporate.
- The ragù is easy to freeze, so I always cook it in the specified amount. In the simplest case, I serve it on spaghetti (150-200 g per serving) with freshly grated Parmesan cheese or process it into a lasagna.
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