1 Onions and garlic are never fried till 'slightly brown' for a bolognaisedolby wrote:Here's my recipe:
Chop 2 cloves of garlic, and one small onion, and fry in olive oil till slightly browned. Make sure you don't burn the garlic.
Add 1 tin of chopped tomatoes (or a tin of plum tomatos that you've chopped) to the onions and garlic, add a bit of oregano and salt and freshly milled pepper, and simmer for 20 to 30 minutes, stirring occasionally, until it thickens.
Cook the spaghetti according to the instructions on the packet, adding a little vegetable oil and salt to the water so that it comes out nicely.
Serve the spaghetti and sauce mixed together, and grate some fresh parmesan on top, and freshly ground pepper on top.
Hope this is useful
Sorry Bonjourna - I was just giving my best understanding of a bolognaise recipe from England that I use, but I guess there's nothing like a real Italian to give you the real stuff.Bonjourna wrote: 1 Onions and garlic are never fried till 'slightly brown' for a bolognaise
sauce. They are only fried until they become aromatic. That's is the
reasons why they are called the 'aromatics' in Italian cookery.
2 For best results use only fresh tomatoes. Soak them in boiling
hot water till their skins become easier to remove. In authentic
Italian bolognaise sauce, herbs are never added, be it oregano or
mixed herbs. This is purely an invention of the non-Italian cooks :!:
3 Cook the spaghetti for 15 to 20 minutes or till it still has some bite
to it. Grate some fresh parmejanno on the mixture of spaghetti and
sauce and serve with fresh salad and some hot garlic bread straight
from the oven
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