How to Make Spaghetti Bolognese
Bolognese sauce, known in Italian as Ragù alla Bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna of the Emilia-Romagna region in Northern Italy. The recipe was first published there in the 19th century. Since then, the dish has been loved by many foodies around the world.
5-Minute Crafts would like to share the correct recipe for spaghetti Bolognese with you. This is the way they cook it in Italy.
You will need:
- a deep pan
- a cutting board
- a knife
- a saucepan
- a spatula
You will need:
- pasta (it is customary to use tagliatelle in the classic recipe, but the whole world has replaced it with spaghetti or other types of pasta)
- 1 pound of ground beef
- 7 ounces of bacon
- 5 medium-sized ripe tomatoes or 10 small tomatoes
- 2 carrots
- 1 big onion
- 1 small stalk of celery
- 3 cloves of garlic
- olive oil
- 7 ounces of cream
- 7 ounces of tomato purée
- 1/2 teaspoon of ground nutmeg
- Parmesan cheese
- Chop the onion, garlic, carrot, and celery into small pieces. Carrots can be grated.
- Pour olive oil into the skillet.
- Sauté the vegetables for 5 minutes.
- Mince the bacon.
- Add it to the vegetables.
- Sauté the bacon and vegetables together for another 5 minutes.
- Add the ground beef.
- Mix the ingredients in the skillet well.
- Braise the meat, constantly stirring it with the spatula until there is no redness inside the meat.
- Add cream.
- Cover and simmer the ingredients for 10 minutes on low heat. The mixture should not boil, otherwise, the meat will become tough.
- Add nutmeg.
- Add sliced tomatoes.
- Add the tomato purée.
- Add salt, pepper, and oregano.
- Thoroughly mix the ingredients in the skillet.
- Simmer the ingredients under the lid on low heat for 1 hour until the sauce becomes thick.
- Stir regularly, don’t let the sauce boil.
- Meanwhile, start making the pasta.
- Boil the water.
- When the water starts boiling, add salt.
- Then put the pasta into the boiling water.
- Cook the pasta for one minute less than is indicated on the package. This way your pasta will be al dente, as this is customary in Italy.
- As soon as the pasta is ready, strain the water, and add a little bit of olive oil.
- Stir everything well.
- Cover the pasta with a lid.
- Remove bolognese sauce from the heat after one hour.
- Taste it to see whether there is enough salt. Add some more, if necessary.
- Serve the pasta and sauce hot, without mixing them.
- Complement the dish with grated Parmesan cheese.