To our friends in Minsk, if any of the ingredients prove difficult to find or very expensive to buy, please just leave them out. It'll taste good anyway!
1. Heat the oil in a big pan on a medium heat, and add the bacon.
2. Make sure the temperature isn't too high, and add the onions and garlic. Cook until the onions soften and turn translucent, then add the mince.
3. Turn up the heat and break the chunks out of the mince with your spoon, turning the meat quickly until brown.
4. Crumble in the Stock Cube and squirt some Tomato Puree in there. Mix well.
5. Add the can of tomatoes and swill some water around in the can afterwards to get all the remaining little bits of tomato off, and pour that water into the pan.
6. Add the whole Mini Mushrooms, the celery and the chillies (I like chilli in everything. You may not. Leave it out if you want).
7. Sprinkle in some dried oregano and some all-spice, then add the bay leaves, the wine, the balsamic vinegar and some salt and pepper.
8. Turn the heat down low to simmer it all gently, give it a good stir, have a taste and put the lid on. Leave it cooking for about an hour, if you can wait that long. The longer you leave it, the better it tastes.
9. When you come to cook the spaghetti, check on the sauce. If it's a bit liquidy, take the lid off the pan. If it's not saucy enough, add some boiling water from the kettle and put the lid back on.
10. The meat and sauce bit tastes best when it's not piping hot, so if you can remove it from the heat before the spaghetti is ready, all the better.
11. Spoon out some spaghetti onto a plate or bowl, and add the meaty sauce.
12. Grate lots of Parmesan cheese all over it and add some more pepper.
13. Then finish with some torn leaves of Basil, and some chopped parsley.
|Grated Fresh Parmesan Cheese||Lots|
|Coarse Ground Black Pepper||Some|
|Fresh Parsley||A Handful|
|Fresh Basil Leaves||A Handful|
|Dried Oregano||A Sprinkle|
|Baby Button Mushrooms||2 Handfuls|
|Balsamic Vinegar (or A Small Amount Of Normal Vinegar)||A Glug|
|Chopped Tomatoes||A Can|
|Tomato Puree (tomato Paste)||A Good Squirt|
|Celery, Chopped Into Thin Bits||1 Stick|
|Bacon, Chopped Into Small Bits||3 Rashers|
|Diced Onion||1 Large|
|Beef Stock Cube (or Liquid Stock)||1|
|Finely Chopped Garlic||2 Cloves|
|Red Wine||A Glass|
|Extra Virgin Olive Oil||A Good Glug|
|Lean Beef Mince||500g|
Chutneys are an amazingly varied array of sweet, tangy or hot condiments. They originally hailed from India as a type of preserve as an alternative to the subcontinent’s scarcity of sugar. Today, ... keep reading
Classy white from the north bank of the Loire with honeyed pear and apple fruit flavours. Produced from very old vines from the Cotes de Vouvray. This is a delicious, medium-dry Chenin Blanc. Lush palate leading to a long, rich finish. Terrific value, this wine is perfect when served with spicy Asian dishes.Buy this wine if you like: Off-dry wine with ripe fruit flavours packed with nutty undertones.