Spaghetti alla Guido

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

finished dish

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



  • 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


  1. 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.

  2. add the bacon,

  3. add the ground meat

  4. add your herbs, and cook all together until well sauteed and combined with flavor

  5. 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.

  6. 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.

Recipe Notes

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!


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