Stay off the stuff for long enough and even Manor mince tastes mmmmmm. It’s been a couple of weeks since we had anything remotely resembling meat, of any colour, I might add.
For years I’ve stuck to the Italian way of doing spag bol, think cream and chicken liver as distinguishing features, along with minimal tomato. And although I love chicken livers, and the authenticity of Margaret Fulton, I’ve never been altogether happy with the result.
It was a revelation to me to discover that the American version is actually worthy of cooking and couldn’t be more different from my notion of the traditional version. This is the famous Italian-American cook Lidia’s version.
olive oil for frying
an onion finely chopped
a carrot grated
a stick of celery and leaves finely chopped
glass of red wine
1/2 kg beef mince
1/2 kg pork mince
1 tblesp tomato paste
2 cans crushed tomatoes
3 bay leaves
water as necessary
On med-high heat, fry the onion, carrot and celery until onion is softened. Add the meats and fry, stirring constantly to avoid lumps, for about 10 minutes until browned. Throw in the wine, bring to the boil and burn off the alcohol. Add the tomato paste, stir in thoroughly, and then the tomatoes. Add a reasonably generous quantity of water to cover the meat. Bring to the boil and leave on a lively simmer covered. You are going to cook it at this temperature for at least several hours. The longer the better. Six hours is better. Because it’s actually bubbling away, it means that you do need to check it from time to time to add water as required.
Yum. This is really good, just some parmesan on top to serve. True it takes a while on the way in, but on the way out you have, for two people, four meals ready at the push of a defrost button. And most of the cooking time, you are reading or knitting or doing Goodreads or….whatever your idle preference is.