Have you ever wondered how the Princess of Wales
manages to stay so thin, or, for that matter how the entirety of the royal
family retain their youthful figures? I have the answer: the cuisine. I
recently came across a recipe for Prince William’s bolognaise sauce, the one
that he used to woo the former Kate Middleton. It was unique to my experience
as it contained both wine and milk, as well as nutmeg. Over the weekend, I made
the sauce, and what I learned was that, despite the wine, milk, and nutmeg, what it didn’t contain was flavor. It was all right, I suppose, but nothing to write
home about, and you probably wouldn’t dream of asking for seconds. I will
say that I loved the additions of the vegetables (that I sometimes add,
sometimes don’t), as well as the wine and milk; the texture was
lovely. I’m also well aware that the Royal Family does not indulge in
garlic in any form, and I understand that, and consequently was willing to
forego that for the sake of experimentation. Ultimately, though, I opted for
taste. To HRH’s recipe I added:
¼ t. Montreal
Steak seasoning
½ t. dried
basil
1 t. Italian
seasoning
1 T. Melissa’s minced garlic
With these additions, it was downright tasty. Because I tasted
throughout the three-hour simmer time, I ended up not adding these until the
final hour. So, if you would like to try Prince William‘s recipe, as is, knowing
that if you don’t care for it, all is not lost, give it a go.
Prince William’s Spaghetti Bolognaise
As seen on Women&Home.com
(Serves four)
Ingredients:
1 T. olive oil
1 T. (30g)
butter
1 large onion,
finely chopped
1 carrot,
scrubbed and chopped
2 sticks of
celery, chopped
12 oz. (350g)
best quality lean beef
8 oz. (250ml)
dry white wine
4 oz. (120ml)
milk
Pinch of nutmeg,
freshly ground
1 14.5-oz. can
(400g) Italian chopped tomatoes
1 t. tomato
purée
8 oz. (250g)
spaghetti or bucatini
1/4 c. (50g)
Parmesan cheese, freshly grated
2 T. freshly
chopped flat-leaf parsley, salt and freshly ground black pepper
Method:
To make the
sauce, heat the oil and butter in a large saucepan and fry the onion over a
medium heat until just softened, then add the carrot and celery and
cook for a couple of minutes, stirring.
Use a fork to
crumble the mince and add that to the pan, stirring to mix all together. Cook
until the meat is no longer pink but do not let it brown. Pour in the wine and
continue cooking until it has all evaporated. Then turn down the heat and stir
in the milk and nutmeg, and cook over a medium heat until the milk has
evaporated. Stir through the tomatoes and purée then season to taste with salt
and pepper. Simmer very, very gently, uncovered, for about three hours,
stirring from time to time.
When your sauce
is ready, bring a big pot of water to the boil and add a teaspoon of salt. Add
the pasta to the water, stir well with a wooden spoon and cook as per the
packet instructions. Drain well. Divide the pasta between four bowls and add
the hot sauce to each serving. Sprinkle with the parsley and serve the Parmesan
in a small dish.
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