Source: Father-in-Law, Guido (typed in 1997 on his typewriter in Greece)
I had heard a lot about this “Spaghetti alla Guido” recipe, and it wasn’t until I tasted it back in 1994, when I understood exactly how the legend began. In the early 90’s, my in-law’s visited us in California. Making a long, trans-continental journey in the dead of winter, while leaving their retirement life in warm, sunny Greece was a lot for them. I didn’t give the old chap too much time to recover from his journey before I had him in the grocery store, buying exactly what we needed for this dish.
Our Guido was loving it! He was dicing, chopping and seasoning his way through his legendary sauce. It was a pretty basic, and rather simple recipe, but the delegated amounts were the key factor here. Everything was in the right and exact amount. As the sauce was reduced to a low simmer, it steeped for hours on a warm stove. The richness in color and flavor just grew and grew and grew.
Guido had lived during the world war’s in Europe and had been a Swiss Guard at the Vatican. His name was Italian, he had embraced much of the Italian lifestyle, but he was indeed Swiss. He was a lovely man, who between the two of us, we connected deeply with food. Between our visits back and forth, it was a lovely growing experience for me. Now, I’ll forever has his coveted recipe, and the memories are forever in my mind (and on my tongue).
Original Typewriter Spaghetti alla GUIDO recipe
Spaghetti alla Guido
- 1 lb ground meat
- 2 large onions
- 5 cloves garlic diced
- 2 TBS oregano dry or fresh
- 4 medium spring onions white & green portion
- 1 TBS beef bouillon
- 4 oz bacon
- 1 can tomato paste (concentrate)
- 1/2 cup red wine
- 5 TBS olive oil
- 1 pinch salt and pepper for taste
- 1 lbs spaghetti even better with spaghettini
- Warm up olive oil in a pan, and begin to sauté your onions, garlic together until translucent then put aside.
- Add some butter to the same skillet and add the bacon
- add the ground meat
- add your herbs, and cook all together until well sauteed and combined with flavor. Now I usually transfer all to a new bigger pot, then
- 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.