Source: Father in Law Guido written in 1997 on an old Typewriter
Spaghetti a la Guido
- 1 lbs ground meat
- 2 onions large
- 5 cloves garlic diced
- 2 tbs oregano dry or fresh
- 4 spring onions use both the white and green portion
- 1 tbs beef bouillon
- 4 oz bacon
- 1 can tomato puree/paste
- 1/2 cup red wine
- 5 tbs olive oil
- salt and pepper for taste
- 1 lbs spaghetti
Warm up olive oil in a pan, and begin to sautee your onions, garlic together until translucent.Add some butter to a skillet and cook the meet with a little salt and pepper.
add the bacon,
add the ground meat
add your herbs, and cook all together until well sauteed and combined with flavor
add the liquids (bouillon, tomato paste, red wine) Bring to a boil, then reduce the heat to a low simmer, with the lid tipped. Allow to simmer for several hours, and the sauce will become very rich and thick.
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.
When I made this sauce, I felt it needed some more juice, or liquids. I chose to add an additional 2 cans of diced tomatoes to the mix. I planned on doing a long simmer, 2-4 hours, and I figured the juice would cook down and only enhance the final product. I was correct, and very happy I added the additional tomatoes. The outcome of this sauce was nothing short of rich, thick, amazing sauce!