John Myers
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Spaghetti Bolognese Di Papa
The perfect spaghetti bolognese di papa recipe with a picture and simple step-by-step instructions.
- 500 g Mixed minced meat
- 1 shot Rapeseed oil
- 1 tsp Sugar
- 70 g Tomato paste concentrated three times
- 1 Pc. Fresh onion
- 1 Pc. Orange peppers
- 1 Pc. Clove of garlic
- 3 Pc. Sweet chilli pepper
- 1 Pc. Hot chilli pepper
- 3 Pc. Cherry tomatoes panicles
- 4 Pc. Anchovies fillet
- 8 Pc. Basil leaves
- 1 pinch Dried oregano
- 1 pinch Sugar
- 1 tsp Celery salt
- 0,5 tsp Pepper from the grinder
- Water
“Gerichte-Geschichte”
- I have tried many Bolognese recipes, some of which I created myself, but in this one I found the unique kick for me. The secret lies in the calm, time and ingredients like Ansjovis. As a child I never liked them, but I’ve now realized that they give many dishes, including salad dressing, the extra flavor they need.
preparation
- Wash and chop the vegetables.
Preparation “Basis Bolognese”
- Put the oil in a hot pan and heat. Briefly toast the sugar and tomato paste in it and remove them from the pan again.
- Now sweat the onion until golden and fry the minced meat well so that toasted aromas develop. Gradually add the peppers, garlic and finally the diced tomatoes.
- Deglaze with 1 1/2 glasses of water, then stir in the roasted tomato paste and turn back to a low level, simmer for 30-40 minutes and reduce.
Preparation “di Papa”
- Chop the anchovies and fold in. Refine with celery salt, pepper, sugar and the herbs and season to taste. Add 1/2 glass of pasta water and simmer again for about 5 minutes.
Serving suggestion
- Serve al dente with freshly grated Parmesan and pasta. Garnish with fresh basil leaves.
tip
- Before serving, toss the pasta in olive oil.
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