English Translation
Attached Below.
Dorpspleine vol kort, mollige Italiaanse tannies in vêraf streke soos Liguria,
Emilia-Romagna en Toscana stik waarskynlik gesamentlik in hul puristiese plooie
bloot by die gedagte aan Spaghetti Bolognaise. Spag. Bol. is natuurlik teenoor ragù
alla bolognese soos Justin Bieber teenoor Andrea Bocelli: onvergelykbaar,
maar wie’t nou tyd om hare te kloof as dit benoud-koud is op ‘n weeksaand en
die windjie koes venynig om die hoeke?
Maalvleis is vermoedelik 'n
universele gunsteling waar mens jouself ookal bevind (behalwe die gevestigde
Hindu streke van Indië). En die Italiaanse ragù-styl
is beslis een van die globale hoogtepunte waar dit eenvoud, geur en 'n minimum
bestandele betref, maar in die oorspronklike, rasegte formaat neem dit ure om
voor te berei. Nie wat ons hier in gedagte het nie!
Ragù alla bolognese – waarvan die oorsprong dalk verlore mag wees in die sluiers van die
verlede – is ‘n klassieke en streeksgebonde gereg, maar dit het geen kok waar
ookal nog ooit verhoed om sy of haar persoonlike afwyking aan hierdie klassieke
ou strydros te besig nie. So, in die gees van vertrapping, hier is my matig
verafrikanerde afwyking op die tema van die oorspronklike. Natuurlik op
spaghetti in plaas van die purityns aanvaarde tagliatelle of pappardelle
pastas.
Bolognaise styl maalvleis vorm 'n lewendige alternatief tot die soms stemmige
en ordinêre geurige maalvleis. Probeer hierdie reseppie op vetkoek, ryskoekies,
couscous, stampmielies of enige ander
neutrale stysel fondament.
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Resep lewer:
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Hoeveel tyd?:
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4 Porsies
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± 45 minute
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Bestandele:
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Sonneblomolie
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45ml
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Medium grootte uie, klein
blokkies gekap
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2
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Fyn gerasperde wortel
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½
wortel / ±35g
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Witsuiker
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15ml
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Gekapte knoffel
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5ml
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Robertsons Gemengde Kruie
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5ml
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Gedroogde tiemie
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2.5ml
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Fyn swartpeper
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1.2ml
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Maer binneboud maalvleis ( topside ),
by kamer temperatuur
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500g
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Geblikte, gekapte tamaties
in sap
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1
x 410g
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Droë rooiwyn
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100ml
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Gevriesde heel mieliepitte,
ontdooi
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100g
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Sout
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10ml
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Metode:
1. Soteer die uie en gerasperde wortel saam met
die olie oor medium hitte in ‘n wye bodem soteer pan totdat die uie droog en
glasig word, maar nie verbruin nie. Voeg die suiker, knoffel, kruie en
swartpeper by. Soteer ‘n verdere minuut of twee tot geurig.
2. Voeg die maalvleis by en meng
dit deeglik met die uie mengsel. Sprei die mengsel egalig uit oor die bodem van
die pan en braai totdat die vleis begin verbruin. Roer gereeld.
3. Voeg die rooiwyn by en roer
deur. Skraap die bodem van die pan om enige vasgebrande stukkies op te tel.
Stowe totdat die rooiwyn feitlik verdamp het en die vleismengsel redelik droog
is.
4. Voeg die gekapte tamaties met
sap by en roer goed deur. Verhit totdat die inhoud begin prut en stel die hitte
af na laag. Prut ‘n verdere 6 – 8 minute totdat die sous begin verdik. Roer af
en toe deur.
5. Voeg die sout en heelpit
mielies by en roer deur. Proe vir geur en pas aan met sout en peper, indien
nodig. Bedien onmiddelik.
Kommentaar:
·
Ragù is ‘n homogene vleis
‘sous’ en nié maalvleis met tamatie sous nie. Spaghetti word beskou as te glad
en smal om hierdie sous behoorlik te ‘dra’. Vandaar die voorkeur vir breë-reep
pastas soos tagliatelle of pappardelle (of selfs
fettucine in ‘n ware noodgeval).
© RS Young,
2017
Bolognaise a la “Out Of Africa”
Wizened, plump Italian Mama’s in town
squares all over far off regions such as Liguria, Emilia-Romagna and Toscana, are
probably collectively choking on their puristical wrinkles merely at the
thought of Spaghetti Bolognaise. But then again, Spag. Bol. is to ragù alla bolognese
as Justin Bieber is to Andrea Bocelli: incomparable. On the other hand, who has
time to split hairs on a freezing week night when it is achingly cold and a
nasty wind slips around the corners?
Minced meat is quite possibly a universal favourite wherever one goes
(except the Hindu dominated parts of India). And the Italian ragù style is definitely one of the pinnacles
when it comes to simplicity, flavour and a minimum of ingredients involved. However,
it takes hours to prepare in it’s true to origin format – not suitable for what
we have in mind here!
Ragù alla bolognese – the true origins of which are shrouded in the veils of history – is a
classical and region bound dish, but this has never prevented any cook from
visiting his or her own ‘improvements’ on this old warhorse. So, in the spirit
of adultery: here be my mildly ‘afrikanerised’ deviation from the spirit of the
original. Naturally on spaghetti – off course – in stead of the puritanically
accepted tagliatelle or pappardelle pastas.
Bolognaise style minced meat forms a lively alternative the sometimes
staid and boring savoury mince. Try this recipe out on vetkoek, rice cakes, couscous, samp or any other neutral
starch foundation.
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Recipe yields:
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Preparation time:
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4 Portions
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± 45 minutes
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Ingredients:
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Sunflower oil
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45ml
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Medium sixed onions, diced
into small cubes
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2
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Finely grated carrot
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½
carrot / ±35g
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White sugar
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15ml
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Chopped garlic
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5ml
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Robertson’s Mixed Herbs
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5ml
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Dried thyme
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2.5ml
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Fine black pepper
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1.2ml
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Lean topside mince, at room
temperature
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500g
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Tinned, chopped tomatoes in
their juice
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1
x 410g
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Dry red wine
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100ml
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Frozen whole corn kernels,
defrosted
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100g
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Salt
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10ml
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Method:
1. Sauté the onion and grated carrot along with
the sunflower oil until dry and translucent in a wide bottomed sauté pan over
medium high heat. Do not let the onions brown. Add the sugar, garlic, herbs and
black pepper. Sauté a further minute or two until fragrant.
2. Add the minced meat and mix
it thoroughly with the onion mixture. Spread this combination evenly over the
pan’s surface and braise until the meat starts browning. Stir regularly.
3. Add the red wine and stir
through. Scrape the bottom of the pan to lift any bits sticking to the surface.
Continue braising until almost all of the wine has evaporated and the meat
mixture is quite dry.
4. Add the chopped tomatoes with
their juice and stir until completely mixed. Heat the contents until it starts to
simmer and adjust the heat to low. Simmer a further 6 – 8 minutes until the
sauce starts to thicken. Stir regularly.
5. Add the salt and whole corn
kernels and stir through. Taste for flavour and season with salt and pepper, if
necessary. Serve immediately.
Comment:
·
Ragù is a homogenous meat
sauce and not mince meat drenched in a pureed tomato sauce. Spaghetti is
regarded as too narrow and smooth to properly ‘take’ (or carry) the ragù sauce. Thus the preference for broad
strip pastas such as tagliatelle or pappardelle
(or even fettuccine in a true emergency).
© RS Young,
2017
