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

Ingredients

sauce

  • 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

pasta

  • 1 lbs spaghetti

Instructions

  • 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.

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!

finished

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