Try this Roddy's Spaghetti Bolognese recipe, or contribute your own.
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon soy sauce
- 1 clove garlic
- 1 tablespoon hot pepper sauce
- 1 can diced tomatoes
- 1 large onion diced
- 500 grams beef mince
- 2 tablespoons tomato sauce
- 1 tablespoon steak spice
- 1 jar(500 grams) tomato paste
- 1 tablespoon wistershire sauce
- pinch salt and pepper
- Carbohydrate 6.85091375416926 g
- Cholesterol 59.1666666666667 mg
- Fat 16.8680462501475 g
- Fiber 1.72878334442562 g
- Protein 16.1960529187737 g
- Saturated Fat 6.43027945834902 g
- Serving Size 1 1 Serving (188g)
- Sodium 313.985458369909 mg
- Sugar 5.12213040974364 g
- Trans Fat 2.61329870840917 g
- Calories 243 calories
Step-by-step
- Heat oil and pan and add onion and garlic, cook until soft and lightly browned. Add mince, cook until browned.
- Mix in steak spice, oregano and basil. Cook for 5 minutes. Stir through tomato paste and can of tomatoes and then add all other ingredients. Mix well, cover and simmer for 20 minutes. Stir occasionally.
- Serve with favourite pasta sprinkled with cheese.
Umami synergy dictates that combining beef mince with fermented soy sauce creates a savory depth far exceeding what either ingredient achieves alone. Free glutamate in the tomatoes and aged proteins in the condiments bind chemically during the simmer phase to amplify perceived saltiness and richness. Dried herbs like oregano and basil release fat-soluble essential oils when bloomed briefly in the hot oil alongside the onions. Crushing the garlic clove releases allicin through cellular disruption, which mellows significantly once exposed to moderate heat alongside the diced onions until translucent.
Controlling the thermal output of the pan prevents the beef mince from steaming rather than browning through the Maillard reaction. Sautéing the meat until deeply browned produces pyrazines and furans that contribute nutty, roasted aromas to the finished ragu. Stirring the tomato paste directly into the browned meat allows natural sugars to caramelize on the metal surface before the canned tomatoes introduce moisture. Deglazing the pan with the liquid ingredients lifts these caramelized particulates back into suspension, ensuring maximum flavor extraction.
Simmering the covered sauce for twenty minutes strikes an optimal balance between softening the structural pectin in the tomatoes and retaining bright acidity. During this phase, volatile organic compounds merge into a cohesive profile while excess moisture evaporates to concentrate the remaining sauce. Stirring occasionally prevents localized scorching at the bottom of the vessel where heat transfer is most direct from the burner. Maintaining a gentle bubble rather than a violent boil keeps the beef proteins from contracting too tightly and turning rubbery.
Adapting this formulation for different dietary needs requires careful attention to sodium and moisture ratios when substituting liquid condiments. Replacing the soy sauce with tamari maintains the necessary glutamic acid without introducing gluten, keeping the umami backbone intact. Storing the finished sauce in an airtight container within the refrigerator for up to four days allows the flavors to mature further as compounds continue to meld slowly. Reheating the portions gently on the stove rather than the microwave preserves the emulsion of the meat fats and tomato liquids without separation.
