Spaghetti sauce a la Guido

Source: Father in Law Guido written in 1997 on an old Typewriter

Spaghetti a la Guido

I had heard a lot about this recipe, and when I had the pleasure of having it cooked for me by Guido when he visited us in California in 1994, I agreed. It’s a meal that you remember forever! This meal has been in circulation since the early 1900’s by the Beerli family. Enjoy.
Course 2 Main Course
Cuisine Swiss
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

sauce

  • 1 lbs ground meat
  • 2 onions large
  • 5 garlic slivers
  • 2 tbs oregano dry or fresh
  • 4 green onions use both the white and green portion
  • 1 tbs beef bouillon
  • 4 oz bacon pink
  • 1 can tomato puree/paste
  • 1/2 cup red wine
  • 5 tbs olive oil
  • salt and pepper for taste

pasta

  • 1 lbs spaghetti

Instructions

  1. Add some butter to a skillet and cook the meet with a little salt and pepper.
  2. Now take a pot some olive oil and prepare the very fine cut onions. (Do not add the garlic yet otherwise they get bitter) After the onions are ready add the fine cut bacon, now let it cook on a small flame.
  3. You can add the the bouillon and the red vine. Let it cook for a minimum of 20 minutes.
  4. Now add the tomato paste and stir it in and let it continue to cook.
  5. Add a pinch of oregano, maybe some other herbs and then the meat, stir it and bring it to a boil again (low heat). Always taste it and add a pinch of salt if needed.
  6. Now boil the water for the spaghetti. (for 100gr of pasta use 1 liter of water) Wait for the Spaghetti to be “aldente” (slightly hard in the middle) and serve the pasta plain on a plate, make a mold with the ladle and add the sauce.
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