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friscofrankie

Been alot of talk 'round these parts 'bout who makes the best damn Bolognaise/Meat sauce for Pasta. Well Folks, I'm here to tell ya, If you follow the following recipe, you too, can make sauce world famous (Throughout the FF household any way)

The camera was givin' me fits then the batteries just died. Never done that before. But all of the photos came out shit. While I had the sauce goin' on the pot we ran down to the mini mart to get at least one decent photo of the finished product. I will show you the ingredients



What you see there is 450 - 500 grams of (very) lean ground beef, Fresh tomatoes, Fresh Basil, some mushrooms, one medium onion, two small cans of tomato paste a pitcher of water, a jar of Savory leaves and a handful of Garlic.
What you don’t see is the bottle of virgin olive oil we’ll get to that.
Before gettin' started we've washed all the veggies, herbs and fungus fruit. Smash the hell outta the garlic. Then chop it up real fine. Next, a coarse chop to the onion and you're ready to get started.

Put the beef in a medium hot pan or a large saucepan. While it’s cookin' up a bit break it up a bit leave some thumbnail sized chunks for texture though.

This Being Thailand the beef is way too lean. While it's fryin' up I add a tblsp or two of olive oil. Love the smell of hot olive oil, you can use some canola oil or safflower oil if you ain't got olive oil, but the olive oil is highly recommended.

This is a great place for pics of that. Fuckin' POS camera. [at]$#$[at]Q%$!!!!.

Once you added the oil or, if you're lucky and the fat from the beef is running, add the garlic, onion and savory. Now I took a nice photo of the pile of savory in my hand but well, a tablespoon or so oughta do it.

This, too, is a great place for pics of that. Fuckin’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’ ’’’’’’’’’’’’’’’ POS camera. [at]$#$[at]Q%$!!!!.

While that's cooking cut up the 'shrooms, nice 1/4" (6mm) slices are nice. by the time you're done with that the beef oughta be nice and evenly browned and the onions translucent. If that's the case toss in the 'shrooms and give a quick stir. let that cook for a minute while you open the cans of tommy toe paste. Now add a couple cups of water add the cans of paste stir that all around, now check that it's nice and thick if it's too thick add some water.

This woulda been a great for a pic of that. Fuckin’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’’ ’’’’’’’’’’’’’’’ POS camera. [at]$#$[at]Q%$!!!!.

Too thin? it'll thicken. Put that on a high simmer, or med-low heat and cover.

While that's cookin' Chop up the tomatoes in about 1/2"x1/2" (13mmX13mm) cubes. set 'em aside and coarsely chop the basil.

This woulda been great fuckin' place for a picture of that. Fuckin’ POS camera. [at]$#$[at]Q%$!!!!.

give the old sauce a stir and dump in the tommy toes. stir it up again, cover and leave to simmer, stirring occasionally for 20 minutes or so.
This is a good time to start up the pasta and garlic bread.

This is also a great place for pics of that. Fuckin’ POS camera. [at]$#$[at]Q%$!!!!.

Set the water on to boil, with a dollop of salt and nice coat of olive oil over the top.
once the pasta (tonight I chose penne) is cooked up al dente drain and set aside. DO NOT RINSE your pasta
While the past is draining. take these huge handfuls of basil you've chopped up and dump in the sauce. Stir this until the basil is nothing but shadow of it's former self.
Serve up a nice plate of Pasta topped with generous portion of the sauce and a handful of freshly grated parmesan cheese.
Garlic bread on the side. Delicious


May apologies for the lack of photos, was gonna buy a battery charger last night. Got pissed off. Found a ton of brand new DVD players for 1300/1500 would you believe the cheapest battery charger they had was 998 baht???
Think my response was along the line of, "What, do I look stupid?" So here I am with one decent photo of the Worlds best meat sauce.
Looks kinda stupid, Don't it?

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DrAndy

looks good FF

Nowadays, when I make any pasta sauce involving tomatoes, I use fresh ones with taste. It really makes a lot of difference, as does fresh herbs.

I keep cans of tomatoes and dried herbs just in case

I have a really nice veggie sauce you can try, no pics, no camera! (my wife has it at the mo, after all, it is hers)

OK

Chop up two medium size onions finely, don't cry

fry them with virgin olive oil until caramelised (a bit brown, but not burnt)

add fresh chopped tomato sauce

this is made by dicing the tomatoes finely as possible, and stewing the mess for a half hour or so. You can remove the skins first if you like, but I am lazy (blanche them and the skins come off easy)

add some Basil, Oregano, garlic, sliced black olives, a cup of red wine

also some black pepper and salt to taste

mix it all up and let simmer for at least an hour, more is better

if you have used canned sauce, or canned tomatoes, you may have to add some water. Yoy may not need so much salt either.

keep the sauce simmering slowly, add more water if needed

slap the sauce on your pasta (penne or fusilli are nice with this) and add parmesan and black pepper on top

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keep 'em coming

Goddess of Whatever

When I go to CM, will I get any chance to try the food you cook?

friscofrankie

My two room apt ain't all that big...
Might could squeeze in a couple folks. Might even have something to sit on 'sides the floor (but don't count on it) but there's more folks than I could hold. next choice,... be kinda silly to bring food to a buffet, tho.
Gonna have to figure something out, would love to have a few folks to feed, get tired of cookin for two.

Little Chuchok

I know the bloke that makes this sauce, so i'm slightly biased.believe it or not, 18 hours cooking time.100% vegetarian(Untill you add copious amounts of beef of course.)It's available at Kasem market and it's fcuking nice.

friscofrankie

Really not a big fan of long cooking times. The flavors tend meld. This sauce takes about 45 - 60 minutes start to finish. The tomatoes and basil flavors are distinct, yet complimentary. No sweetness just the natural tang of tomato.

Now the left over garlic bread, some sauce, cheese and maybe a slice or two of pepperoni... Breakfast; sorted.

Little Chuchok

Interesting that you should say that, because Pip said that quite a few of the herbs etc are added very near to the final bit of cooking, so they don't lose their flavour or aroma.

Your sauce does look bloody nice.I will definatly give it a go.

friscofrankie

Now we all know this is doubtless the best sauce folks will ever have the opportunity to taste. Probably scared off the competition; still, sure am lookin' forward to an entry from one of them foggy isles boys. Maybe we can see how that Marin boy makes a sauce?

DrAndy

well Frankie.we cold host your pasta fest, when we get back

we have a neat balcony at the end of our house on which we have fed a few people before

friscofrankie

When you gettin back?

Ice Maiden

I'm not one for pasta but that looks really nice!