But It's 20:30 yet (and you ate at 19:45)!
You continental europeans eat too soon...
Technically, eating after 20:00 is unhealthy.
If you don't mind, let me give you a few pointers about those spaghetti bolognese. You know, cooking is my hobby, I do it every day, so I think I can give you some tips how it gets even tastier. Here's my recipe for Spaghetti Bolognese:
First of all, cook the spaghetti in lots of boiling water with plenty of salt (as a general rule, one tablespoon for one litre). Then, when the package says "9 minutes", you boil them 6 or 7 minutes because 1) you reheat them in the sauce and 2) once they're out of the water, their cooking process continues for a minute or so.
Then, you put them on a platter and add a bit of oil (whichever), so that they won't glue together. In this form, you can keep the spaghetti (or any pasta) for a few days without any loss of taste or consistence.
Then the sauce.
A general pointer: butter and oil in any form gets useless and indigestible when you heat it up too strongly or too long. Therefor, butter and oil are always added in the last minute, which adds more taste, and which preserves their healthy qualities.
Take a pot of appropriate size and use mild heat (approximately 70 %) to warm it up. Once it's warmed up, take approximately one tablespoon of crashed sugar (or normal sugar; doesn't matter, but would take a bit longer) and melt it until it has a golden colour. Add a tablespoon of tomato mark and continuously move it in the pot so that it doesn't burn, until the bottom of the pot is covered.
Then, pour a glass of red whine into the pot and reduce it.
- when the wine gets reduced (boiled down), the alcohol vaporises, the taste gets intensified, as does the sourness. But the sugar neutralises the sourness, and all that remains is the taste. -
In the mean time, fine-dice half a carrot, as much garlic as you want, roughly 150 g of celery and an onion (or shalots if you prefer).
Fry it for a minute in a separate pan, then add the meat. Fry it for another minute on all sides.
Once the wine is reduced down to a sirupy consistence, add the veggie/meat mixture, and add some broth, so that the meat is not entirely covered.
At this point, add one or two bay leaves and two slices of fresh ginger. Ginger gives food freshness without being particulary noticeable and dominant, and it neutralises the garlic, so that you won't smell the next day.
Let that simmer for 20 minutes.
Now, you can use all kinds of spices. Personally, I like pimento, fennel and cinnamon, which I fill into a grinder and add in the last minute, and herbes, like thyme or marjoram. You can also be a bit more exotic with cardamom, vanilla or anise.
If you don't have a grinder, you can also add the whole kernels. But then, add them at *the beginning* of the 20 minutes, so that they have the time to unfold. This way, you won't be able to remove them later, though.
Herbs, or any kind of leaf, you always add later in the cooking process, usually 5 minutes before the end, since herbs are very fragile, and become shallow and bitter if you boild them for too long.
After 15 minutes, add a couple of fresh, sliced tomatos, the herb of your choice, and a slice of lemon peel (without the white stuff, which is bitter). You can also add a slice of orange peel, which work great with marjoram, rosemary or thyme. 90 % of the taste is in the peel, not in the juice, by the way.
After 20 minutes, remove the peels, spice up the sauce with the spices in your grinder (if you have one), nutmeg, and add salt and pepper (or chili, or both).
Take your spaghetti and reheat them in the sauce for a minute. Because the spaghetti are slightly undercooked, they will now soak up the sauce. That's why it's the ultimate sin to wash them with cold water because it washes off the "glue" from any kind of pasta, and the sauce won't stick to it anymore.
NOW you can add a bit of olive oil and butter (if you want) because now it's truly healthy.