Pasta Bolognese á la Tätilä
Difficulty level: Easy
Preparation time: 1h
(not including: soy, citrus fruit, nuts, egg, fish/shellfish)
Taija Vuorinen’s pasta bolognese is popular especially among the children of Taija’s brothers, due to which the title á la Tätilä. The longer the sauce made of Turun Mestaripalvi’s mincemeat is stewed, the better it grows. Taija’s specialty is whole garlic cloves which stew in the sauce until sweet and soft.
5–8 garlic cloves
400 g mincemeat
1 dl red wine
3 cans crushed tomatoes of a high quality
2 meat stock cubes
1–2 tsp honey
The sauce is simple, but it requires a bit patience from you and from diners. Start by peeling the garlic cloves but do not chop them. Heat oil in a saucepan and add the garlic cloves. When they get some colour, add the mincemeat and brown it. Next pour the red wine into the meat and after it has boiled add the crushed tomatoes. Mix well and crumble the meat stock cubes into the sauce, season it with black pepper, dried basil and about one teaspoon of honey. Let it simmer with bubbles at a mild heat under the lid at least for 30 minutes, you can forget it to bubble even for a longer time. Stir it, however, at times. Finally taste if more pepper, basil or salt is needed and, if you want, add a dribble of olive oil.
Meanwhile boil the pasta water, add a teaspoon of salt and add the spaghetti to boil in an abundant amount of water. Let it boil till the spaghetti is ‘al dente’ or still firm when bitten. (The boiling instructions on packages are indicative so keep an eye on the pasta already a couple of minutes earlier.)
Pour the pasta into a colander and from it into a serving dish, scoop plenty of sauce on it and grate parmesan cheese all over the splendid portion or carve cheese flakes with a potato peeler, garnish with fresh basil leaves and call the diners to eat! Mangiamo ragazzi!
See all the recipes of Turun Mestaripalvi:
- Lindström patties made of Mestaripalvi’s mincemeat á la Famula
- Lamb fore loin of Mestaripalvi and Jerusalem artichoke purée
- Carpaccio of Mestaripalvi’s lamb