HEC: Spag Bol

 Spaghetti Bolognese

Ingredients

1/2 Onion

1-2 cloves of garlic

1/2 Carrot

Pork Mince

2 t of Organo

2 t of Basil

1-2 cups of tomato sauce, paste/mixture

After the Mise en Place has been completed. The vegetables are chopped; the onion diced, garlic finely chopped, the carrot peeled and finely diced carrots. Essentially you do not want your carrots to be too large as if so, this would then result in hard to bite carrots. First, the pan is heated while ingredients are being prepped, after there is enough heat in the pan the oil is put in. Test the heat of the oil by placing one a singular piece of onion and observe. If it sizzles that is not too harsh and not too unnoticeable the rest of the onions and garlic are put in. There it will sautee until translucent and or that it is given a slight colour.

Simultaneously to when the frying pan is being heated the same will go for another saucepan that will contain water. Fill the pan with around 3/4 of the pan or until reasonably deep then boil in the highest heat. Continuing with our sauce, carrots are cooked. Several minutes after, until the carrots, are about halfway cooked. The mince is put in, broken up and is then cooked thoroughly. After the mince has browned and cooked, the basil and oregano are placed along with our sauce. 

As the mince cooked before the sauce and spices are put in, the pasta is placed in the boiling water. Salt is put in the water as it is put above the stove, ideally until the water is 'sea-salty'. Only then that the pasta is put in. Salt raises the boiling point of water, and through the bind of salt ions, this would make the water boil faster. The 'sea-salty' has been used traditionally in Italy not only for boiling but for flavour as well. 

The sauce is then left to simmer in a lower heat while the pasta cooks. The pasta is to be cooked at an 'Al Dente'  the term is used for how cooked the pasta is. Ideally, the pasta is left with a bite, this can be tested through cooking the pasta for approx the recommended time or earlier. Reduce a singular strand of a small piece and tasted. It needs just to have the right texture, not overly soft or hard. If unsure of doing so, look inside of the pasta, the middle of the pasta should be clear or dryness, no white spots. 

Pasta is drained and put in a bowl. The simmered sauce is placed a top of the pasta, then, optional grated cheese. More often than not, in Italian cuisines, Parmesan is used but Romano/Pecorino is also quite a good choice.

The taste of the dish was acceptable, it was indeed quite delicious. Though in my opinion, the sauce could have been a bit thicker. The pasta had the right amount of bite, complemented the sauce that was given and the cheese that was put in. The touch of oregano and basil gave it the right aroma for an Italian dish. Next steps could be concentrating the sauce more, maybe even possible adding liqueur (red wine) reduced the alcohol, provide more flavour. Even adding an orange peel would blend with sauce nicely as well.