Umame Spaghetti Bolognaise

The Japanese use the word Umame to describe the intense flavor derived from cooked down meats, as opposed to more cheaply just adding salt or butter. This recipe is high in Umame.

Ingredients: 1 whole head of garlic, peeled and added whole, 1 finely chopped onion, 1 large finely chopped carrot (or 2 medium), 1 stick finely chopped celery, 1 large Australian chilli seeds removed finely chopped, 1/3 tspn dried chilli to amp it up, 2 tins whole tomatoes 400g regular size (Mutti), 1 bottle passata 700g (Mutti) or fresh tomatoes, 650 ml x 2 beef stock (or chicken, or duck), 2 chicken livers pulverized in Vitamix, 150g lardons of speck finely chopped and cooked to render the fat (or 1 fatty rasher of bacon chopped), 1 cheap bottle red wine, the cheaper the better (eg The Cellar Cut). Save some wine to deglaze the pan. Add half a teaspoon of bicarbonate of soda to raise the PH and make the tomato sauce less acidic.

Render the speck til cooked, then saute vegetables, add everything else and boil everything 1.5 hours, til reduced by 1/3

Fry 1 kg beef mince, 0.5 kg lamb mince in oil, add some crushed garlic, 2 tbsn Bonox, some brown sugar to taste til browned, stirring over high heat (20 mins)

Mash stew with potato masher, add all ingredients together and cook additional 10 mins. Mushrooms cut into

Serve with chopped parsley and parmesan

Never add salt just more Bonox if needed