Spag Bol has become a standard for the Aussie dinner table. I know in my house it was abused often as an opportunity to disguise vegetables in a dish that my son would eat and enjoy. But it can be so much more than just a tin of tomatoes and mince meat brought to the boil can’t it?
We’re talking Italian Classics with Melbournes Tobie Puttock today on TMI.Toby is known as a bit of a heart-throb in culinary circles. He’s also known for his work giving under- priveleged kids a chance to train to be chefs. The fact that he specialises in Italian cuisine fits in nicely with his heart-throb status. After all, the guiding principle of great Italian cuisine is that cooking is…..If nothing else…..An act of love….
Toby gives us his ‘grown ups’ Bolognaise sauce. It has a wonderful depth of flavour and the way he finishes it off has quite a twist!
To serve 4
300 g Beef shoulder, or other muscly part of the beast
1 Onion peeled and roughly chopped
1 carrot peeled and roughly chopped
2 sticks Celery washed, roughly chopped
1 Bay leaf
For the sauce:
2 Cloves Garlic peeled and finely sliced
1 Onion peeled and finely sliced
1 stick Celery washed and finely chopped
8 Tomatoes quartered and deseeded. Seeds can go to the rubbish
Chianti classico, or other good red wine
Extra Virgin Olive Oil
Sea Salt & freshly ground black pepper
12 leaves Sage finely chopped
Flat-leaf parsley washed and finely sliced
Your choice of pasta
Orange zest and finely chopped fresh rosemary
Put all the ingredients in the first part of the recipe into a large pot, cover with water and bring to the boil, then cover with a lid and reduce the heat to a light simmer.
Check the meat every ten minutes and make sure the liquid doesn’t evaporate too much. The meat needs to be submerged in the liquid so top it up with water if need be.
After a couple of hours the meat should be tender and almost falling apart, if it isn’t keep cooking until it does.
Once the meat is ready remove the pot from the heat and all it to cool almost to room temperature.
For the sauce:
While the meat is cooling in its stock you can get the second stage of the sauce on the go. Put the garlic, onion, celery and four tablespoons of olive oil into a clean pot and cook over a gentle heat for about fifteen minutes so the vegetables are soft and without colour.
Remove the meat from the pot, put it into a bowl and set it aside. Strain the stock and left over vegetables into a clean pot, discard the vegetables.
Add in the tomato flesh and sauté gently until they start to break down a little and then splash in a little wine to the softened vegetables and once its evaporated pour the strained stock in with the cooking vegetables, turn up the heat and reduce the liquid so it’s the same volume as the cooked meat. Remove the pot from the heat
Tear the meat into little shreds and add it to the cooling sauce, splash in some extra virgin olive oil and allow it to cool completely.
Now here’s Tobies special twist. He says sprinkle with orange zest and finely chopped rosemary! The zing of the orange zest cuts through the delicious deep meat sauce. Try it!
Tune in to The Main Ingredient with Kelli Brett. Nationally on Saturdays ABC Local Radio, Digital – Online 5.30pm EST. Sundays at 6.30pm ABC Local Radio WA.