Want Some Awesome Spaghetti Bologness? Here Is A Complete Guide. Once You Done, It Will Blow You Away!

I always admire those who can cook, especially this guy. He is a genius! He should open a restaurant and be a chef!

This Imgurian post a step by step instruction for all those who love amazing sauce and spaghetti bologness!

And once you done reading this amazing recipe, I am sure you would love to try it yourself! If you do, remember to share it with us!

1. This is what you need to make this awesome sauce.

Meat( beef short ribs or pork ribs, just use some cheap cuts of meat as long as it contains fat), flour, a bouquet garni, sugar and salt & pepper, tomatoes, onions, carrots, basil, and some sauce that you can see from the picture below.

2. This is a great way to re-hydrate dried herbs. Add olive oil, give it a mash and let stand for an hour or so

3. Fry the short ribs in butter, do not salt yet

4. Add salt and pepper only once the meat has browned

5. Cut the pork in to rough small pieces

6. Fry the pork in the same pan as the beef.

The meat will fall apart completely during the longer cooking process. Again, salt & pepper once brown. The cook has cooked the meat in two batches, if you don’t you will likely boil the meat rather than fry it.

7. Add the meat to a larger cooking vessel

8. Thinly slice your onion (1.5-2 depending on size) 3 carrots and 4 sticks of celery

9. Thinly sliced garlic, it will dissolve in the pan.

You can decide how much garlic you put in the pan, it’s up to you. But it does taste better, and other ingredients make it very subtle in the sauce.

10. Add more butter to the pan and add some olive oil.

This lowers the burning temperature of the butter. Add the garlic and cook slowly on med heat for a few minutes, this is to flavour the butter/oil mix rather than cooking the garlic.

11. Turn the temperature up to high and fry the vegetables, make sure its hot.

The aim is to fry them not boil them. Make sure they are well coated in the butter, add salt & pepper and fry for about ten minutes or until soft.

12. Sliced mushrooms, add to the vegetables once they start to soften, cook for another few minutes.

13. Good quality plum tomatoes. Remove the top part and discard, this is bitter and is not nice in the dish.

14. Dice the tomatoes

15.  Add the vegetables to the meat in the stock pot.

16. See all that brown stuff? Thats flavour right there.

17. Wash the pan out with half a bottle of strong red wine.

Scrape up as much of the brown and burnt bits as you can and add to the stock pot.

18. 3 heaped dessert spoons full of flour in to the pan and just roughly stir in.

19. 2-3 teaspoons of sugar. This is necessary when using fresh tomatoes in a sauce as removes the bitterness.

20. Beautiful fresh sun dried tomatoes, roughly sliced up and added to the pan make the sauce even richer.

21.Mix everything well in. There is no heat under the pot at this stage.

22. Three large bottles of quality passata. Mix very well together and turn the heat on and up to full until it boils.

23. 2 good handfuls of fresh basil, this is a lot easier to get hold of than fresh oregano.

24. Add the basil, oregano & oil and salt and pepper.

The amount is down to your own taste. Bear in mind this is not diet food, its slow cooking designed to be enjoyed with family and friends so don’t scrimp on seasoning. Also remember, more can be added but not taken away.

25. Add bouquet garni, this is just thyme, bit of sage and a bay leaf.

26. Once boiled, turn very low and THIS IS IMPORTANT: cook for at least 2-3 hours with the lid on.

This make sure the meat disintegrates into the sauce and the bones properly flavour it. Continue to cook with the lid off for an absolute minimum of six hours, preferably eight or more if you have the time and inclination.

27. This is what it look like after 2 hours

28. Lid comes off after three hours. This picture is around four hours.

29. Eight hours later, the meat has completely disintegrated in to the sauce.

Scrape off the tide marks on the pan and into the sauce.

30. Remove the bones and bouquet garni.

31. No matter how good it looks, it tastes a lot better.

32. Fresh parmesan from the market

33. When cooking pasta, most Italians use a “punch” of salt. Don’t be stingy with it, don’t worry about sodium levels etc, most is discarded at the end.

34. Rolling boil

35. You take a piece out and try it, if it’s to your taste, drain it but don’t throw away all the water.

How do you know the pasta is cooked? Never be afraid to taste, taste constantly whatever you are making.

36. Add olive oil to the pasta cooking water you held back.

37. Med to high heat, mix together.

38.Add the pasta back to the water/oil and toss together, turn heat to low. This stops the pasta clumping but also makes it taste great.

39. Add sauce. Keep the heat on and allow to infuse for a couple of minutes.

40. Extra sauce on top.

41. You can also add cheese if you prefer.

42. This is truly an amazing sauce, you must give it attention whilst cooking but it is also quite simple to make. I hope you enjoy making it!