Making the perfect ice cream sandwich:
Bake eggs instead of boiling them.
Alton Brown Method of Hard-Cooking Eggs: 325 degrees for 30 minutes. Baked eggs are better because they are less sulfurous (smelly) and the texture of the finished eggs is creamier.
- 2 medium to large size yellow onions
- 6 medium size tomatoes (cheap, ugly ones)
- 1lb ground beef (I use the cheap 80/20)
- 1 (6 oz) can of tomato paste
- 3 cloves of garlic (some people like 4-5)
- 2 tsp oregano (some people like 3-4)
- 1/4 cup olive oil
- Salt, Pepper, Sugar to taste
- Cut up onions (I cut them to ~1 inch long, 1/8-1/4 wide pieces), cook in a little olive oil until translucent, add a little salt and pepper.
- Prepare tomatoes: Cut the stems out, cut top and bottom off, slice tomatoes and add to onions. Stir around good one time, then cover and simmer for ~15-18 minutes until tomatoes fall apart. You should have a slushy tomato/onion mix in the pan.
- While step 2 cooks, in separate pan fry up the meat without adding any oil or grease, use a fork to constantly mash down on the cooking meat so it separates into very small pieces. You really don’t want clumps of meat or meatballs, just nice small pieces. Once it’s all browned and step 2 has finished (tomatoes/onions are slushy), add meat to the tomatoes (I ladle it to cut the grease from the meat out.)
- Take the 4 cloves of garlic and crush them with the broad side of chef’s knife (put broad side centered on clove, then give it a good whack with your palm), then throw them into the tomato/meat mix.
- Add the tomato paste and 3/4 cup of water to the mix, let it boil, then simmer to reduce the water.
- Add 1/4 cup olive oil and 1/2 cup of water.
- Add 2 tsp of oregano, a good amount of salt (I use about 2 tbsp, I think, depends on your taste), and some pepper to taste.
- Let it boil again, then reduce it again until you have the desired consistency. It should not be soupy, it should have a consistency that when you put it on top of your pasta, it doesn’t just run to the bottom. It should be closer to a paste. It’s hard to say when it reduced enough, you still want to see liquid blubbering on top, but you don’t want to see a whole layer of water either.
At the very end, add about a tsp of sugar (no more than that) and fish out any large garlic pieces you can spot, cut them up fine and throw them back in. Stir it again and simmer 1 more minute, done.
Top this with shredded mozzarella, and you have a healthy spaghetti sauce.
The oregano “makes” this sauce. Don’t substitute it or skimp on it. Personally I find that 2 tsp is perfect for my taste but I have seen a lot of recipes for Bolognese that use more. Similarly on the garlic, some folks like it stronger and it does taste good. I balance it against the comfort of my co-workers around me. 3 is a good balance for that.
Some people may be put off by having the tomato skin in the sauce. Personally I don’t even notice it, the skin cooks to be very soft. For those bothered, there are methods to remove the skin before cutting up the tomatoes (I think if you toss them into hot water for a short amount of time, they peel easily.)