[ 3 / biz / cgl / ck / diy / fa / ic / jp / lit / sci / vr / vt ] [ index / top / reports ] [ become a patron ] [ status ]
2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

View post   
File: 91 KB, 900x1260, Spaghetti-Bolognese.jpg [View same] [iqdb] [saucenao] [google]
17292111 No.17292111 [Reply] [Original]

What's your tried and tested recipe for Bolognese?
I'd tried one I'd seen one YouTube and came out so sweet it was inedible. I'm guessing it called for too much tomato.
This looks interesting but I'm not sure how to adopt it to a home kitchen https://youtu.be/oomJC1sWyfs
What do you lads think?

>> No.17292126
File: 322 KB, 700x583, cute tomato.png [View same] [iqdb] [saucenao] [google]
17292126

>>17292111
Then don't add sugar because tomatoes don't have that much. Did you add a sweet wine or something?

>> No.17292130

>>17292126
Become gay

>> No.17292132

>>17292111
Marco Pierre White's of course! Those Knorr stock pots are something else

>> No.17292135

Lately I've been very fond of Marcella Hazan's bolognese sauce recipe. But I've picked up tons of stuff everywhere and I enjoy making the taste come out different every time.

>> No.17292143

>>17292126
In season/homegrown tomatoes can be very sweet. He probably used canned tho.

>> No.17292146

>>17292130
I would but I'm not OP

>> No.17292167

>>17292111 I prefer to gently peel my tomatoes before placing them in the oven at 475 degrees for approximately 4 hours. Then I take them and saute them with oil and butter in high heat for another 25 to 30 minutes. When this is complete, put them in a microwave safe bowl with garlic, tomato paste, and some fresh basil leaves - put on the high setting in the microwave for around 45 minutes. When done, place the contents into a large pot and add plenty of Italian sausage, pepper, salt, and a punch of sugar. Put heat on high setting and let boil for 1-2 hours covered. This recipe will not be sweet.

>> No.17292169

>>17292111
250g each of beef/pork
100g ish of pancetta
Diced onion, carrot, celery
Garlic
Fresh Rosemary
Couple of bay leaves
Red wine
Tomato paste
Beef stock

1. Brown the shit out of the beef and pork in batches. I’m talking steak level of browning. Add pancetta near end. This will probably take 20 mins and is the main base of flavour. (I dice veg while doing this)
2. Remove meat and in fond soften onion carrot celery. This will also take about 20 mins. (I enjoy beers/wine maybe sing along to some music while this is happening)
3. Add and cook tomato paste and rosemary
4. Add garlic for a minute or so
5. Add red wine and reduce until basically no liquid left
6. Add beef stock and bay leaves and simmer for a couple of hours topping up with water as required
7. Add sugar/balsamic vinegar as required
8. Add dash of milk if required
9. Serve with egg pasta with salt, pepper and Parmesan

>> No.17292322

>>17292126
I didn't add any sugar, but i did add red wine.
I used this recipe https://www.youtube.com/watch?v=Gyz7s3cFjZU

I don't like the guy but I figured the person he brought would give me something good.

>> No.17293630

>>17292135
is that the one with a lot of butter and an onion that youre supposed to throw out?

>> No.17293812
File: 2.98 MB, 492x420, 1640603511230.webm [View same] [iqdb] [saucenao] [google]
17293812

I just use a jar of newmans own sauce and a pound of beef

>> No.17293861

>>17292322
There's so much shit they did wrong there... most obviously though they added way too much tomato product. Just follow this one
https://www.youtube.com/watch?v=cvROmO5ODnQ
Kenji is a faggot but he understands cuisine and cooking

>> No.17293920

>>17292169
Can second this. Not exactly how I would do it. But a good recipe

>> No.17293935

>>17292111
Pro tip: Don't follow any American recipe when it comes to any sauce involving tomatoes.

>> No.17293988

fry lean beef on high heat until cooked, add onion and garlic, saute until good and add canned tomatoes and soy sauce, the add 'chup to taste to bring in that sweet and vinegary flavour
season with salt and pepper, finish with shredded american cheese and serve with your favourite spaghetti noodles

>> No.17293995

Nobody worth their kosher salt uses a recipe for something like bolognese.

>> No.17294102

Over on the plebbit cooking board they were talking about adding milk to bolognese. Is there any truth to this? I don't trust them.

>> No.17294945

>>17292169
so when do I reintroduce the meat? should I sprinkle it on top?

>> No.17295222
File: 35 KB, 593x443, 28CFD704-88ED-4D06-A0CA-7C2A69FE014C.jpg [View same] [iqdb] [saucenao] [google]
17295222

>>17294102
Milk is 100% authentic.

Here’s the Simili sisters’ recipe, from their book “Sfida Al mattarello”
https://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=586&Itemid=974
And with nice photos:
http://fxcuisine.com/Default.asp?language=2&Display=150&resolution=high

>> No.17296315

>Cube mince
>Add to piping hot pan that has smoking oil
>Brown cubes on all sides
>Season and break apart
>Put to the side
>Saute onion, garlic, and grated carrot
>Season and add a slice of butter, chilli flakes, dried oregano, dried thyme and smoked paprika
>Add a couple anchovies and break apart
>Fry for a few minutes
>Add tomato paste and meat and cook for a few minutes
>Pour over can of tomatoes and half a cup of red wine
>Rinse out can and pour water in
>Simmer until reduced and thickened
>Stir through fresh basil leaves
I don't use smoked paprika if I have a red capsicum on hand. Nothing too complicated and it's nice and rich.

>> No.17296374

>>17292111
>>17292126
>>17292143
As people point out not all ingredients are made the same. you have to develop the skill of tasting (and smelling) your ingredients and food as you put it together, this lets you adjust your additions to assemble your target flavor profile. Honestly people who complain about a recipe not landing on the mark they were looking for drive me crazy, the power to fix it was in their hands the entire time

>> No.17296438

>>17292111
Im making lamb bolognese, but didn't have onions, so I'm using onion powder instead lol. The carrots are from my garden and the lamb is local at least.

>> No.17296468

>>17296438
How coincidence, I'm making lamb ligma!

>> No.17296481

>>17292111
Onion, celery, carrot in pot to fry for a bit.
Throw in mince beef to brown.
Throw in a cup of wine to deglaze.
Throw in 2 cans of tomatoes, Italian seasoning (or whatever green herbs you like).
Leave to simmer until you're fucking starving, ideally multiple hours.

Will occasionally swap celery with capsicum since I can buy one capsicum but not one stick of celery.
Also the supermarket sells a diced soup mix that contains diced Carrot, Celery, Leek, Turnip, Parsnip, Broccoli, Cauliflower, Parsley which is close enough to use to substitute all veggies.
Sometimes will add garlic.
Sometimes will add orange rind in with tomatoes and fish it out later (like with bay leaves).
Sometimes will use veal beef blend.
Sometimes will add chilli powder or chillies.
If I have cheese will garnish with that. Grana Padano ideally, but failing that the local parmesan is good and cheap despite what you hear.

>> No.17296494

>>17293861
It's meant to be red.

>> No.17296551

>>17294102
I like to add one of those tiny cans of coconut milk instead of wine when I get bored of that wine flavour

>> No.17296560

>>17292111

To start, finely diced onion and carrot with paprika and oil on low-medium heat. This pre-heats the pan for the meat, coats in thin layer of oil, and softens the vegetables. Adding after meat is cooked, takes too long to break down and undermines meat searing (adds moisture).

Remove the soften vegetables to serving plate.

Turn up heat to very high. Sear a block of mince as you would a steak, then break it up. When it starts popping, reduce heat to high and stir until it's all just quite dark brown. Add worcestershire sauce and brown more. You don't want to overdo it before adding the worcestershire sauce, because it will ruin the texture (make the mince bits chewy and hard).

Reduce to medium and add the softened vegetables, several sprigs of rosemary, a pinch or two of dried herb mix, a dash of curry powder, a level spoonful of dried oregano, and pepper. It may seem excessive, but even the minor herbs alter the flavor. The rosemary and oregano will dominate, which is how I like it.

Add a can of tomatoes, then beef stock and bay leaves, simmering until reduced. Add salt to taste. Don't dry the pasta, but don't add extra pasta water. Use parmesan sparingly (if at all) to make the sauce sticky, as it alters the taste and texture.

Celery adds nothing. Milk if want texture and colour of vomit. Garlic either ruins texture or becomes nothing. Wine makes only a little difference. Tomato sauce doesn't work.

>> No.17296585
File: 189 KB, 1200x1180, 1640655922942.jpg [View same] [iqdb] [saucenao] [google]
17296585

>>17292111
I just realized my bolognese was actually a ragu

>> No.17296680

>>17293630
No - that's Hazan , simple tomato sauce and it's great
Hazans Bolognese is A+ too

>> No.17296689

>>17296680
hazan deez nutz lmaooooooooo gottem

>> No.17296700

>>17292111
Carrot celery onion til soft in butter
Add beef/pork mixture and cook until no longer pink
White wine until reduced to zero
Milk until reduced to zero
Canned tomatoes
Few pinch grated nutmeg
Low simmer 6 hours
Serve with wide noodle pasta and lots of grated parm

>> No.17296710
File: 919 KB, 1800x3104, 20220118_195827.jpg [View same] [iqdb] [saucenao] [google]
17296710

>>17296468
Go ahead, make fun of my hands. I embrace it!

>> No.17296713

>>17296710
Why would I do that? Your sauce also looks like it's coming along well.

>> No.17296731

>>17296713
Thank you. It smells great. Bolognese is a great excuse to open a bottle of red wine.

Every time I post a picture with my hands someone always has to say something about them. Honestly, I find it hilarious.

>> No.17296806

>>17296494
No it’s not faggot, it’s a meat sauce that’s supposed to be brown

>> No.17296821

>>17296710
what happened to your fingers men

>> No.17296857

>>17296821
Index finger cut is unknown. Middle finger scar was a kiss from some 36 grit sandpaper spinning at like 3000 rpm. One second loss of focus, slip, ouch.

>> No.17296870

>>17296857
men are fingers missing?

>> No.17296886

>>17296870
Men, Lol no. I'm flipping off that one guy. My fingers are all intact, thankfully.

>> No.17296895

>>17292167
Kek

>> No.17296978

>>17296886
that is good news i was concerned

>> No.17296997

Lamb bolognese, done. Came out great, but the recipe I followed was made by a real dumb bitch and I was too lazy to do it properly. Also FUCK capellini. Only pasta I had left.

>>17296978
Thank you for caring, brother.

>> No.17297001
File: 1.59 MB, 1800x3100, 20220118_211812.jpg [View same] [iqdb] [saucenao] [google]
17297001

>>17296997
Fuck.

>> No.17297058

>>17296731
They look a bit thin but I don't see anything else weird

>> No.17297078

I do a cheater version.

>onion, carrot, garlic in food processoe until fine
>cook down with ground beef or ground turkey
>add tomato paste
>deglaze with beef stock
>add some milk
>season to taste

Its retard proof for retards like me

>> No.17297123

>>17292126
nigga tomatoes are sweet as shit wtf

>> No.17297152

>>17292169
I do something similar to this anon.

1. Brown either beef mince or 50/50 pork and veal in olive oil on high heat
2. Remove meat and liquid. Add more olive oil and add fine diced onion, carrot, and zucchini on medium heat. Optionally add a fine diced anchovie fillet or two
3. Add a tablespoon or two of tomato paste and cook with the veg mix for a few mins
4. Add fine diced or minced fresh garlic
5. Add chicken stock, tomato pasatta, couple dashes of worchestershire, and red wine vinegar and bring to boil
6. Re add meat and a fuckload of fine chopped oregano and basil
7. Simmer for as long as you want (15 mins at least to subdue the vinegar, i usually do an hour)
8. Salt and pepper to taste

If I make my own pureed tomatoes i half tomatoes or keep cherry tomatoes whole and roast them on a tray with a few cloves of garlic in their skin, olive oil and salt. Once roasted, remove the garlic from skin and blend it all

>> No.17297166

>>17292111
real bolognese don't use tomato

>> No.17297170

>>17296710
Nail is dirty. Should clean that before cooking. Also bits of skin hanging off shallow cuts/scrapes. Hygiene is more than just surface dirt, but your hands look nicer than many I've seen here, so meh.

>> No.17297182

>>17296374
I think this skill develops with time for the home cook. I know personally it wasn’t until my early 30s that I was able to appreciate and know when to add acid to the meals I cooked.

I think people remember their grandmothers cooking so fondly because they had the experience and knowledge to balance their dishes.

>> No.17297303

>>17292169
I prefer to just make a simple meat sauce and I love how I do my sofritos but >>17292169 is pretty legit and I'd make this if I wanted to go for a full on bolognese taste

>> No.17298411

>>17297001
looks good

>> No.17298470
File: 1.29 MB, 4004x2365, _20220119_093141.jpg [View same] [iqdb] [saucenao] [google]
17298470

Kind of related, I bought cheap angel hair but realize now I'm not sure the best application. What kind of sauce works best with it? Surely it's shape gives it some kind of affinity for a certain style of sauce.

>> No.17298556

>>17296315
>Add a couple anchovies and break apart
why?

>> No.17298583

Chadam Ragusea has a good recipe that uses chicken livers

>> No.17298648

>>17298556
Why the fuck do you think? The flavor, dude.

>> No.17298679

>>17296315
>anchovies
gay

>> No.17298688

>>17294102
A dash of milk is a nice addition if you're using canned tomatoes as it reduces the acidity of your sauce

>> No.17298727

>>17292169
I like to blend the onion, carrot, and celery into a paste beforehand. Makes the sauce come out smoother to my liking.

>> No.17298766

>>17295222
They forgot to take a giant soggy turd and splash it in there.
2/10

>> No.17298959

>>17298766
what

>> No.17298976

>>17298959
yeah

>> No.17299111

Brown mince and soffritto. Add a glass of milk, cook until it's disappeared, do the same with a glass of white wine. Add a tin of tomatoes and leave it to simmer for a couple hours.

>> No.17299465

>>17298556
The break down and make a nice rich sauce.
>>17298679
Pleb

>> No.17300567

>>17292111
bowl a deez nuts

>> No.17300824

>>17300567
gottem

>> No.17301032

traditional ragu alla bolognese is an italian dish that is very easy to do in a home kitchen and there are many almost identical "official" recipes online. follow them. here is one: http://www.itchefs-gvci.com/index.php?option=com_content&view=article&id=587&Itemid=976

spaghetti bolognese is an anglophone dish with no standard recipe. there are a thousand different variations and they mostly all taste different. you need to play around with different recipes and techniques to find what works for you. your general procedure is as follows, as a baseline:

>brown minced meat (normally beef, pork or a combination), place aside, cook off onion carrot celery and garlic in the oil, cook off tomato paste in the vegetables, deglaze with red or white wine, add back the meat, followed by processed tomatoes (passata, or whole canned tomatos, or crushed canned tomatos), and reduce.

add seasonings or additional ingredients as per your recipe's instructions. adam ragusea has a good recipe for a very substantial bolognese sauce where he adds roughly processed chicken livers and liquid chicken boullion, it goes pretty good.

>> No.17301049

>>17301032
shut the fuck up u fuckin piece of shit

>> No.17301059

>>17301049
never

>> No.17301086

>>17292111
>canned sauce from the store
>ground beef
>diced or minced garlic
>diced onion
>diced celery including the leafy tops
>sliced regular old brown bag white mushrooms
>diced bell pepper (pref green but whatever)
>garlic powder
>chili powder
>butter

>> No.17301102

>>17292111
>jarred store-bought premade bolognese sauce
wa la

>> No.17301400

making one right now .... finely diced sifrotto (celery onion carrot), garlic, pancetta, beef mince, red (white if you want authentico) wine, milk, beef stock, tomatoes ... a tiny amount of dried rosemary and salt / pepper ... all you need.
it's this recipe here basically:
https://foodnouveau.com/how-to-make-an-authentic-bolognese-sauce/
made this one a few times and it's pretty good

>> No.17301460

I put chilis in adobo and dried chilis in my ragu, fuck italy

>> No.17302364

>>17299111
Wine first, then milk

>> No.17302370

>>17302364
Why not just wilk it?

>> No.17302398

Had leftover bolognese from last night. Didn't want it with pasta, so I put some in a frying pan with a good amount of butter and put some toasted bread in to soak everything up. Very tasty.

>> No.17302433

>>17302398
I use leftovers sloppy joe style

>> No.17302437

>>17302433
I had this idea initially, but I put my bread in the toaster before reducing the sauce, and said fuck it.

>> No.17302459

>>17298470
Throw in bin and get literally any other sort of pasta.

>> No.17302758

Brown some ground beef
Mix it with Prego
Done.

>> No.17303039

>>17301400
This looks like what I'm looking for, thanks la

>> No.17303072

I put a dash of cinnamon in my ragu

>> No.17303116

I'm taking a stab at bolognese-inspired ragu, is this too much?
>pancetta
>onion, celery, carrots
>couple cloves of garlic
>ground beef, pork, and lamb (no decent butcher with veal close to me unfortunately)
>rosemary, sage, bay leaf
>tomato paste, some whole tomatoes just to make it a tad more tomato heavy
>white wine, chicken stock
>parm rind
>nutmeg
>heavy cream

I'm mainly doing the herbs to use them before they go bad and I've seen a handful of recipes use them, garlic is just because I like garlic.

>> No.17303122

White wine/chicken stock or red wine/beef stock?

>> No.17303669

>>17303072
Are you sure you don’t mean nutmeg?

>> No.17303955

>>17303116
milk instead of cream

>> No.17304024

>>17292111
>What's your tried and tested recipe for Bolognese?
In a dutch oven, heat a mix of olive oil and butter
Sear a cheap/discount beef or venison roast on all sides, remove
Cook minced carrots, onion and celery in the pan, add tomato paste and stir to cover
Dry red to cover, reduce to about half, put in chicken stock, bring to a simmer, put in cream and bring to a simmer
Add canned. peeled tomatoes, break them with a spoon as they simmer
Add canned crushed tomatos, bring to a simmer
Re-add the meat and submerge it in the sauce, bring to a simmer. Add a little more chicken stock if needed
Put it in the oven, covered, cook time depends on the weight and cut of the meat but its until you can cut it with your wooden spoon
About an hour before its done remove the lid and add your herbs, cook uncovered
>But anon anon its not bolognese if
I dont care, guido, its a meaty tomato sauce that tastes great

>> No.17304038

>>17292111
>What's your tried and tested recipe for Bolognese?

why do italians make up fancy words for something as simple as pasta sauce, noodles, ground beef, cheese

>> No.17304054

This is how I make it and it's bomb:

Start with a mirepoix
Add meat and spice
Once cooked you add tomato puré
Add a little bit of water / broth at a time

Done

>> No.17305284

>>17298470
Angel hair is fantastic but that brand you have mushes up quickly. Good news is angel hair cooks very swiftly. I find it best served in small portions with a simple sauce like a basil marinara and then hearty green side dish. I typically will steam brocolli, onions, and bell peppers al dente then dust them with some salt and parm.

If you are a fast food posting tastelet like >>17302459 you may make the mistake of creating a big sloppa with it. You do want to mindful of the 5 min or so cook time and getting that al dente perfect. Especially with that albertsons brand you have there. It will become a glop and the weight of a heavy sauce mixed with a big portion weighing it down.

It is a dainty pasta fucking treat it as such and serve it with a very smooth, simple, but nuanced sauce. Then use some other delicate foods. Garlic butter with a little olive oil and braised shrimp. Garnish with a basil leaf. wala. The pasta takes the place of say, serving on rice.

Not complicated to work with at all. Also sometimes I just avoid that advice and dump in a marinara because I'm starving and it only takes a few minutes to cook. I'll keep it around for nightly sloppas when I'm super busy.

>> No.17305313

>>17305284
oh and since you have that jarred marinara make an olive oil base and use half the jar. this will help keeping the pasta from gluing together. For a pound you want to use a good amount of oil.

1/2 cup evoo
a lot of finely minced garlic
1 tsp red pepper flake
simmer until just golden (2-3 mins tops, watch it closely)
add in half the jar
stir
add in some dried or fresh herbs (1/2 tbsp ea basil/oregano)
simmer on low for 10 mins
wala

>> No.17306674
File: 489 KB, 512x512, 1633305869100.png [View same] [iqdb] [saucenao] [google]
17306674

>cook some meat
>throw in some vegetables
>throw some butter in
>throw tomatos and some cream in
>some more butter
voila

>> No.17306684

>>17297182
Yeah, I'm 28, and I've really only gotten to that level in the past few years. It takes time

>> No.17306705

>>17306674
It's viola, moron.

>> No.17306711

>>17306674
>>17306705
it's wa la, newfriends

>> No.17307259

>>17292111
I like Ina Garten's weeknight bolognese recipe if I'm just cooking it up on the fly, but if I have the time I like to cook Marcella Hazan's

>> No.17307269

>>17292111

Crushed tomatoes with Italian seasoning
Garlic
Onion
Celery
Ground beef
Italian seasoning
Salt and pepper

I can't imagine what else you would need.

>> No.17307320

Here's mine:

2 lb ground chuck
1 lb ground pork
2 T oil
6 T butter
1 C chopped onion
1 1/3 C chopped celery
1 1/3 C chopped carrot
2 C milk
2 C white wine
3 C San Marzano (28 oz can)
Salt, pepper, nutmeg
Cook onions in oil and butter til translucent
Add celery and carrot, cook 2 minutes
Add beef and pork, salt and pepper, brown
Add milk, cook until evaporated, add nutmeg
Add wine, cook until evaporated
Add cut up tomatoes, cook until bubbling
Turn heat to low, cook minimum of 3 hours
Add water as necessary

>> No.17308909

>>17292322
>red wine
you probably added a sweet red wine my guy

>> No.17308917

>>17296315
>cube mince
how the fuck do you cube something that is already processed?

>> No.17309323

>>17292111
massively overhyped dish most of the time. spaghetti is just for ponces, use the twirly fusili chad to scoop up more sauce

>urh... actually spaghetti picks up more sauces...
>how? it's smooth...
it just makes a mess

>> No.17309546

>>17309323
fusilli is good, I like orecchiette for the same reason you listed

>> No.17309563

>>17309323
You're supposed to eat it with tagliatelle anyway.

Bronze-extruded spaghetti (like other bronze-extruded pasta) catches a pretty nice amount of sauce by the way.

>> No.17309624 [DELETED] 

>>17292111
Carrots, Celery, Onion, Garlic, Beef Mince, Red Wine, Double Concentrate Tomato Puree, Canned Tomato's, Beef Stock, Worcestershire Sauce, Bay Leaves, Fresh Thyme, Oregano, Chili Flakes, Salt, Pepper, Sugar, Butter/Oil

These are the ingredients, I don't have specific amounts, I do it by eye. It's easy though, add a little oil and sear/brown meat over high heat while seasoning with salt+pepper, remove meat and set aside, lower heat to medium-high add oil+butter and chopped onions + salt, cook for 10-15 minutes until soft and on the verge of starting to caramelize, then add chopped carrot/celery and again season with salt, cook for another 10 minutes, then add garlic, cook 1 minute, add tomato puree and cook for 2-3 minutes, add beef back into pan and then a couple glasses of the red wine, turn heat to high, boil and reduce, then add can of chopped tomato's + a pinch of sugar, add a couple bay leaves, some fresh thyme, some oregano, a pinch of chili flakes, then beef stock and some splashes of worcestershire sauce. Bring to a gentle simmer and then move pot to an oven set to low, like 300°F(150°C) and let cook uncovered for 2-3 hours, checking every half hour and adding more beef stock/water if needed. Once cooked enough, season to taste and then stir through a generous knob of butter to finish. Ideally then you let it rest an hour with the lid on the pot and then cook spaghetti till 1 minute below al dente, and then finish cooking in the sauce. Serve in a bowl with grated parmesan.

>> No.17309641

>>17292111
Carrots, Celery, Onion, Garlic, Beef Mince, Red Wine, Double Concentrate Tomato Puree, Canned Tomato's, Beef Stock, Worcestershire Sauce, Bay Leaves, Fresh Thyme, Oregano, Chili Flakes, Salt, Pepper, Sugar, Whole Milk, Butter/Oil

These are the ingredients, I don't have specific amounts, I do it by eye. It's easy though, add a little oil and sear/brown meat over high heat while seasoning with salt+pepper, remove meat and set aside, lower heat to medium-high add oil+butter and chopped onions + salt, cook for 10-15 minutes until soft and on the verge of starting to caramelize, then add chopped carrot/celery and again season with salt, cook for another 10 minutes, then add garlic, cook 1 minute, add tomato puree and cook for 2-3 minutes, add beef back into pan and then a couple glasses of the red wine, turn heat to high, boil and reduce, then add can of chopped tomato's + a pinch of sugar, add a couple bay leaves, some fresh thyme, some oregano, a pinch of chili flakes, then beef stock, a bit of whole milk and some splashes of worcestershire sauce. Bring to a gentle simmer and then move pot to an oven set to low, like 300°F(150°C) and let cook uncovered for 2-3 hours, checking every half hour and adding more beef stock/water if needed. Once cooked enough, season to taste and then stir through a generous knob of butter to finish. Ideally then you let it rest an hour with the lid on the pot and then cook spaghetti till 1 minute below al dente, and then finish cooking in the sauce. Serve in a bowl with grated parmesan.