Hungry Frenchman

Recipe: Iranian Osetra Caviar Nestled in Linguine with Warm Sea Urchin Sauce

Came by this recipe and can't wait to try it!

Recipe: Iranian Osetra Caviar Nestled in Linguine with Warm Sea Urchin Sauce.

Spaghetti bolognese (bolognaise)

I love spaghetti bolognese (bolognaise in French!). It's such a simple and yet delicious dish. Yesterday, I had several folks from work at home, and they were supposed to cook us dinner. We've picked spaghetti bolognaise because it seemed easy, and everybody could do with some pasta after a long day of brain activities. The pasta turned out great, and I can guarantee that it had the secret ingredient that makes every dish amazing: love!

Dice a big onion and brown it in a tiny bit of olive in a pan that will hold the bolognaise. Add some minced garlic (5-6 cloves - you can have more if you like it!). Then add minced beef (1 pound for 4 people). Let cook for 5-10 minutes, under high heat, until some juices come out. Then add some veal stock (1/2 cup for 4 people) and let simmer. Usually, the longer you let simmer, the better. You can do this under very low heat, for hours, until the liquid has almost evaporated. If you're in a hurry, you can cook the meat under high heat (it will go faster). While the stock is evaporating, add some minced parsley and dry oregano and tomato sauce (1 cup). Once the liquid has almost evaporated (you still need some liquid in there!), add some roughly chopped basil, salt, pepper, mix well, and let rest for as long as you can (even a day!).

When you're ready to eat, cook the pasta (you should know how to do that!), drain well, and then mix the meat with the pasta.

Thanks to Mark for the onions dicing, Rahul and Jim for the shopping, Vero for the support :)

Enjoy!

Tip to cook pasta

A friend of mine, married to a lovely Italian woman, mentioned this to me one day: when you cook pasta, use water you just used to boil broccoli.

Seems funny and simple? Well, that's what cooking is all about! Try it, you'll love it!