Shared by the family of Adrian Gutierrez (Class of 2014)
– 6 cloves of garlic, finely chopped
– 400-500 g of minced beef
– 1 ½ to 2 litres of tomato passata (tomato puree)
– 2 tablespoons tomato paste
– 2 tablespoons of any of the following: rum, brandy or cognac (this is the “secret ingredient”)
– ½ glass of milk (another secret ingredient)
– 1 cube Knorr
– 1 teaspoon of salt (or 2 if you don’t use Knorr)
– 2 teaspoons sugar
– 2-3 tablespoons olive oil
– 500 g spaghetti (any size but not too thin)
In non-stick pan heat the oil, quickly add the chopped garlic and fry until light golden. Be careful not to burn it.
Have the minced beef close by ready to put in to the pan with garlic.
Stir to separate the beef and brown it with garlic in the pan.
As soon as the beef has turned brown, add the Knorr cube, salt and sugar, and mix.
Add the rum and keep stirring while the alcohol evaporates, for 3 to 4 minutes.
Add the milk and stir for another 4 minutes or so, until it is also almost evaporated.
Add the tomato puree and the tomato paste.
Stir it well, bring to a boil again.
Lower the fire and simmer the sauce covered for 20 minutes, stirring every 4 minutes or so (be careful since tomato sauce tends to really splash when it’s boiling. Cover it straight away!) When done, turn off the fire and leave the pot covered.
In the meantime, boil a big pot of water adding 1 tablespoon of salt.
Put spaghetti in boiling water.
As soon as it starts to boil again, set a timer and boil for as long as indicated on the pasta package.
Leave it “al dente” – don’t overcook!
As soon as timer goes off drain the pasta in a big colander.
Serve spaghetti on a plate and add the sauce on top.