Karen Martini, Mr Wolf and Melbourne Wine Room, Melbourne
Meat: Machine-minced/hand-chopped pork and veal sausage and
yearling (shoulder, leg, skirt, chuck). When times are tough, beef
mince with pancetta. The combination: 40% sausage to 60% yearling;
20% pancetta to 80% beef mince. Cooking medium: Oil and the
lard from browning the meat. Soffritto: Onion, carrot, celery,
Herbs and spices: Oregano, bay, nutmeg, black pepper; basil to
finish. Mushrooms: 1-2 tbsp porcini powder if feeling
fancy. Tomato: Fresh, canned, paste, sauce. Third each meat,
tomato, stock; touch of red wine. Dairy: 6 tbsp milk if using
tough cut of meat; add once meat is browned, vegetables
caramelised. Cook until evaporated.
Additives: If tomatoes are too acidic, add 2 tsp raw
sugar. Cooking time: 2-4 hrs.
Pasta: Spaghetti, maccheroni, pappardelle. Cheese:
What's the secret to a good spag Bol? Cook slowly and don't
swamp the pasta with sauce.