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Home Dish Spag Bog

Spag Bog

Name: How to cook Spag Bog - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Laura

Spag Bog

To an Italian, pasta al ragu is pasta with sauce. The meaning of the word 'ragu' derives from the French ragout which means to cook meat, fish or vegetables in liquid over a low heat for a prolonged period of time so it's a sort of stew. In Italian, ragu simply implies meat rather than fish or vegetables otherwise it would state ragu di pesce or ragu di verdure.

Ingredient

Food ration :

4 servings

Cooking time :

2 hours

large onion, peeled and chopped

2 tbsps (1 block)

frozen minced garlic

1 tsp

salt

500 g

minced beef

2 tbsps

tomato puree

1 tin (400 g)

good quality tomatoes

1.5 litres

water

beef stockpot

beef oxo cubes

1 tbsp

Worcestershire sauce

pinch

sugar

1/2 glass

dry red wine or a good splash red wine vinegar

1 1/2 tbsps

dried oregano

1 1/2 tbsps

dried basil

1 tsp

dried parsley

grinds black pepper

1 tsp

garlic granules

1 tsp

onion granules

bay leaves

2 sprigs

fresh basil leaves torn (optional)

1 sprig

fresh oregano (optional)

bottle

Negrettino (red wine)

Cooking instructions

* Step 1

Fry the onion in the olive oil on a gentle heat until soft. Add the frozen garlic, pinch salt, stir to combine and cook for a further minute. Add the mince, breaking it up and cook until brown. Stir in the remaining ingredients except the fresh herbs. Cover and reduce the heat to a gentle simmer.

* Step 2

Cook for an hour and a half, adding the fresh herbs 10 minutes before the end. Cook the pasta according to the instructions. Loosen the meat sauce with a little pasta water. Drain the pasta. Place a portion of pasta in a bowl, top with a ladle of meat sauce and a sprinkle of parmesan. Serve with garlic bread and a glass of red wine such as Negrettino.