Classic Combination: Spaghetti Bolognese

As I mentioned the other day, regular(ish), short, recipe bulletins on classic dishes. At the moment I'm all over the pasta, so here is another classic Italian dish that done properly can't be beaten. How often though, is it done badly?

This is taken from Marcella Hazan, the doyenne of Italian cookery. Enjoy. And yes, it really does say simmer for three hours. Trust me, it's worth it. And if you're concerned about the time remember, it's time, but it's not your time. You don't actually have to stand there for three hours!!! I'm not going to insult you by telling you how to cook pasta. One other thing - my apologies (to British readers) - but this recipe is in American measurements.

Spaghetti Bolognese Ragu
Serves 4

Ingredients:
1 tbs Vegetable Oil
4 tbs Butter
1/2 cup Onion, diced
2/3 cup Carrot, diced
2/3 cup Celery, diced
3/4 lbs Beef Mince
1 cup whole milk
1 cup white wine
1 - 2 cups tinned tomatoes, good quality
Nutmeg
Sea Salt and Cracked Black Pepper

Method:
1. Add oil and 3 tbs butter to a deep pan on a medium heat. Add onion, soften. Now add the celery and carrot, soften.
2. Add beef mince. Season well, and break up with a fork. Brown.
3. Add a pinch of nutmeg plus your milk. Let this evaporate.
4. Now add your wine. Let that evaporate too.
5. Once that has happened, add your tomatoes. At this point, simmer on the gentlest of heats - so that you literally only get a bubble ever ten seconds or so - for about three hours. At the end of cooking almost all the liquid should have evaporated. You will now have the most delicious, rich and tender ragu.

Classic Combination: Spaghetti alla Carbonara

It's already been documented that I'm extremely sceptical of fusion food: it seems confused, as if the person behind it is trying to re-invent the wheel, which may well be down to insecurity and an attempt to satisfy that most destructive element of the Human condition, ego. I remember a time when I was forced to endure a lunch at a "traditional British pub" in Somerset which boasted an 'eclectic' menu. This is usually code for 'desperately attempting to stand out because I have no idea what I am doing here'. The food was like a United Nations of cuisine - plenty of hot air but little action - and included among other things a 'Thai inspired Cottage Pie', 'Chinese Spring Rolls with Caesar Dressing' and the now commonplace (but lost on me) 'Tempura Battered Fish and Chips'. Where is the love in that? Where are the stories, the history behind the food? Over the last few years there have been numerous movements hung around food. Some have been inspired, such as Jamie Oliver's School Meals, and have really hit a nerve with people outside foodie circles. I've therefore decided to work on a one man campaign for simple food done properly that will involve short(ish,) regular(ish) postings of classic dishes, that are stupidly hard to find cooked correctly.

Today, the absolutely fantastic Spaghetti alla Carbonara, and read my lips: you do not use cream, and you do not use Parmesan. No cream. Do not use cream.

Spaghetti alla Carbonra
Serves 2

Ingredients:
2 slices Pancetta, cut into lardons
1/2 clove Garlic, crushed
150g Pecorino, finely grated
A handful of parsley, finely chopped
1 egg, beaten
2 large handfuls of Spaghetti

Method:
1. Get a large pot of salted water up to a rolling boil. Add spaghetti.
2. In a heated pan, add some olive oil, followed by the pancetta. Brown.
3. Now add your garlic, sautee quickly, do not let burn. Remove from the heat.
4. Once the spaghetti is cooked, add to the pan with the pancetta and garlic. Also add a small ladel of the cooking liquid.
5. Toss and add the pecorino, parsley, egg. Toss until pasta is incorporated. The heat from the pasta will 'cook' the egg.
6. Serve immediately with more pecorino and a giant glass of white wine.