A must-have staple at any restaurant. Someone told me that this should only be served with "angelhair" pasta and nothing else,...no, not even spaghetti. Hmmmm...
What goes in:
evoo
bacon, 5 slices
garlic, 5 cloves
fresh rosemary leaves, 2 stalks
one large white onion
dried oregano leaves, 2 heaped T
minced beef, 450g
sherry cooking wine, half bottle (this makes the difference!)
7 large fresh tomatoes
one fresh chilli, finely chopped OR tobasco sauce
a handful of fresh basil
Parmesan cheese, grated
angelhair pasta
1. Boil angelhair.
2. Heat evoo and add ingredients one by one in the above order (except basil and parmesan). Remember to add ingredients individually to enjoy each layering of aroma. This is an important part of the experiential process for the chef....TAKE IT ALLLL IN....Ahhhhhhh....
3. Once the meat sauce has simmered sufficiently (say about 30-40 mins), ladle some pasta onto a plate, top it with the sauce and throw some basil & parmesan over it. Voila!
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