Špageti Bolognese & novi detalji kuhinje/Spaghetti Bolognese & Sneak peek of the new kitchen (part 2)

Please, scroll down for recipe in English

Spaghetti Bolognese

Moja je baka vikendima oduvijek pripremala špagete/makarune Bolognese. Njen umak bio je sastavni dio mog djetinjstva i sastojao se od mljevene junetine, luka, češnjaka, peršina i klinčića. To su bili vikendi za pamćenje! Kako nitko u obitelji nije ljubitelj govedine (osim kada spremamo pašticadu), uvijek koristimo mljevenu junetinu.

Tek u ljeto 2006. godine, kada sam sezonski radila u restoranu mog prijatelja, otkrila sam za mene „pravi“ umak Bolognese. Tako delikatan, pun okusa, a opet jednostavan! Kada bi završili s poslom, pregledali kasu, otpratili zadnje goste i počistili, znali smo sjesti na intimnoj terasi restorana za jedan od tri stola na otvorenom i uz umak Bolognese našeg malog M. povesti razgovore do dugo u noć.

Već sam stoput govorila o tome kako je dalmatinska spiza slična talijanskoj  pa se tako i Bolognese proširio duž Dalmacije, a možete ga naći čak i u studentskim menzama, pučkim kuhinjama te na svakom meniju restorana.

Kada spremam Bolognese uvijek, ali baš uvijek koristim svježe namirnice, pogotovo mrkvu i celer. Tajni sastojak u ovom Bolognese umaku je mlijeko. Da, dobro ste čuli, mlijeko. Možda će vam se učiniti čudno, ali mlijeko je pored svih začina ono što ovom umaku daje njegov poznat okus. Sigurna sam da će vam se svidjeti jer nema boljeg načina za iskoristiti ove hladnije dane od dobro poznatog jesenskog/zimskog jela u kojem može uživati cijela obitelj :)

Hand painted bowls

I da podijelim s vama radosnu vijest :) Možda nekome tko živi u svom stanu to neće biti ništa novo, ali ja se veselim danu kada ćemo se napokon useliti u naš mali stan. 

Od dana kada smo uzeli kredit i prepisali stan na sebe, ja sam željela svoju kuhinju, izrađenu po mjeri. Ona je stigla nedugo nakon što smo se M. i ja vjenčali, i stajala je osamljena i prazna nekoliko mjeseci dok (kako u svakoj to priči biva) nismo sakupili nešto novaca za uređenje ostatka stana, a potom i detalja. Iako to nije niti blizu onako kakvu sam je zamislila, barem je početak. I napredak, jer nakon što smo napokon kupili lijepi drveni (bijeli) stol i stolice, dio mog sna o detaljima za stan se napokon počeo pokretati naprijed :) 

Kuhinja je na polovici već puna mojih kuharica koje sam donjela iz Trogira, ručno rađenih zdjelica koje sam bojala u slobodno vrijeme, iako joj fali još dosta detalja. Ali idemo malim koracima naprijed :) 

Špageti Bolognese

(za 4 osobe)

      Potrebni sastojci:

·         30 ml maslinovog ulja

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·         1 glavica luka, sitno nasjeckana

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·         2 režnja češnjaka, naribana

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·         ½ stabljike celera, narezana na kriške

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·         1 manja mrkva, naribana

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·         450 g mljevene junetine (ili govedine)

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·         240 ml soka od rajčica

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·         oko 250-500 ml vode, ili više ako je potrebno

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·         240 ml bijelog vina

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·         120 ml mlijeka

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·         450-500 g špageta

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·         ¼ žličice mljevenog muškatnog orašćića

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·         2 svježa lista bosiljka ili timijana (može i lovor)

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·         sol, papar

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·         40 g  svježe naribanog Parmezana (Grana Padano), za serviranje

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       Priprema:

·         U loncu srednje veličine zagrijte maslinovo ulje pa prodinstajte luk dok ne postane staklast.

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·         Dodajte mrkvu i celer te češnjak. Promiješajte na srednje jakoj vatri oko 4 minute, a potom dodajte mljeveno meso. Dinstajte meso dok ne poprimi svijetlo smeđu boju, oko 8 minuta.

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·         Kada je meso poprimilo boju, dodajte vino pa kuhajte dok vino djelomično ne ispari, a potom dodajte mlijeko. Kuhajte oko 4 minute, a potom dodajte začine, umak od rajčice i vodu.

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·         Kuhajte polupoklopljeno oko 45 minuta do 1 sat, odnosno dok se meso ne postane mekano, a većina tekućine ne ispari. Tijekom kuhanja povremeno promiješajte te provjerite da li je umaku potrebno još tekućine kako ne bi zagorilo. Slobodno dodajte još vode ili temeljca.

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·         Prije nego je umak gotov, u velikom loncu zagrijte vodu pa u slanoj vodi skuhajte špagete al dente. Ocijedite špagete, isperite kratko pod mlazom hladne vode, a potom vratite u lonac.

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·         Poslužite umak Bolognese preliven preko špageta pa pospite s svježe naribanim parmezanom (po želji).

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English version

This Bolognese sauce came into my life during the summer of 2006 while I was doing some seasonal work in my friend's restaurant to pay my faculty. Almost every day after work our young chef prepared

us this beautiful & famous Italian meat ragu. I've already talked how much Dalamtian food is similar to Italian food. This is one of the famous original Italian meal which you can find on the menu of every restaurant in Dalmatia. I always, always, always use fresh carrot, celery, onion and garlic.

The secret in this usually winter-y dish to its fragrant profile and unique flavor is... guess... milk! While it might seem strange, it works beyond beautifully in this situation. 

There’s just no better way to take this dish and make it completely perfect than adding some fresh and flavourful leafy with fresh ingredients.

And, I want to share some beautiful news with you :) 

Finaly, we started editing some details to our new apartment we bought after wedding, so my dream kitchen is no longer alone :) There is a lot of work, of course, but this is a step forward.

Can not wait to move in! 

Spaghetti Bolognese

(serves 4)

      You need:

·         30 ml olive oil, domestic

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·         1 onion, chopped

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·         2 garlic cloves, chopped

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·         ½ stalk of celery, sliced

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·         1 small carrot, grated

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·         450 g ground beef

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·         240 ml tomato sauce

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·         240-500 ml water, or more if needed

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·         240 ml white wine

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·         120 ml milk

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·         450-500 g spaghetti (or other pasta)

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·         ¼ tsp nutmeg

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·         2 fresh basil leaves or thyme

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·         salt, pepper

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·         40 g fresh grated Parmesan cheese (Grana Padano), to serve

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       Steps:

·         Heat the oil and fry chopped onion until becomes light and pale in color.

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·         Add vegies (carrot and celery), then add garlic. Cook 4-5 minutes, then add the meat. Break it up with a spatula and cook until slighty brown in color, about 8 minutes.

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·         Add white wine and cook until evaporates, then add milk and simmer for about 4 minutes. Add the spices, tomato sauce and water (you can use beef broth also).

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·         Cook for about 45 minutes to 1 hour on medium heat, or until the meat is tender. Stir occasionally while cooking and add some more water if needed.

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·         When the sauce is just about ready, cook the pasta in a very large pot of boiling salted water until al dente. Drain the pasta, wash it under the cold water just few seconds and then return it to the same pot.

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·         Serve the bolognese atop warm pasta along with freshly grated pasrmesan cheese.

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P.S. For the measurements check out the kitchen chart!

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