Spaghetti Bolognese is a classic Italian dish, and it is one of the favorite types of pasta for most people for its delicious and delicious taste. This sauce consists of minced beef, tomatoes, onions, and spices, with the possibility of adding additional vegetables such as carrots, celery and parsnips. And a mixture of Italian herbs!
They contain many benefits and nutritional values that are beneficial to humans, so they are recommended for all ages and you will have an easy dinner all week long that you will want to prepare over and over again!
So, let us present to you today in the content site how to make spaghetti Bolognese in an easy and simple way, like restaurants and shops. It is boiled pasta that is prepared with minced meat and Parmesan cheese. Follow the details:
Start making the sauce:
Heat the olive oil in a large bowl with a thick bottom, add the minced meat and fry with salt and pepper.
When the meat turns brown, add the onions, celery, carrots and garlic.
After a few minutes, add the mashed tomatoes by hand, as well as the tomato paste or tomato sauce.
Add thyme, bay leaves and basil.
At this point, mix everything, cover and let the sauce cook slowly
We always stir it so that the sauce does not stick to the bottom of the pot. At the end of cooking you get a consistent and tasty sauce, the vegetables are easily crushed under a fork.
Adjust seasoning with pepper and salt, add 5 basil leaves to the sauce and leave to flavor before serving.
Leave the sauce on the stove, then cook the spaghetti as shown on the back of the box.
Don’t forget to sprinkle your plate with Parmesan cheese when serving.
Do you put garlic in bolognese sauce?
Garlic is one of the basic vegetables among onions, carrots and celery. It should be cut into small cubes, and fried in good extra virgin olive oil for 12 minutes.
In order for this recipe to be delicious, it must be slow cooking. We tell you that the fat used to cook this recipe was originally healthy vegetable fat.
At first, a specific piece of meat minced with a knife into small cubes, called a ‘cartilla’ – found in the animal group – but over time, less fat and more common cuts were used – and put together, too, a little pancetta. Although it’s not the most traditional, you can use beef for the bolognese sauce.
Once the garlic and other vegetables are boiled, you have to incorporate the meat, and fry them until the red color disappears and turns brown, without burning them, of course, over a low heat.
Bolognese sauce is one of the most traditional sauces when combined with pasta, and is one of the most preferred sauces for making lasagna or cannelloni.
The Secret To The Best Bolognese Sauce
To make the Bolognese sauce taste even better, the recipe uses 1 pound of lean beef, pasta tomatoes, diced tomatoes, and 1 tablespoon of olive oil. Bolognese sauce should not be too red, so the amount of tomato should always be less than the amount of meat.
The base of this sauce consists of a mixture of celery cooked in olive oil, carrots and onion pieces. The Italians call it “sofrito” and use it as a base for many dishes, soups, and sauces.
I’ve been making bolognese sauce for many years and have also changed it up a few times in pursuit of that perfect taste. The version I am sharing today is definitely my best and definitive version.
You should avoid acidic types of tomatoes, such as cherry tomatoes, or those that have extreme moisture, such as round salads. On the other hand, if you take ready-made mash, it is better to use a rustic, denser one.
Making this traditional Italian sauce is very easy and requires no special skills other than time and patience. The end result is amazing and miles away from the store bought.
Olive oil should be applied to the pasta sauce, because corn and sunflower oils cause the taste to change and the pasta to become frozen if it is left in the air immediately after its room.
To get the best Bolognese sauce, you should not stir the sauce with the pasta. Putting the sauce and minced meat on the surface and the white pasta under it gives a better taste, and a greater chance for the person who eats to distribute the meat according to his desire, making sure that there is a percentage of meat in each person’s plate, and you can also put Some grated cheese on top for better flavour.
To make our version of spaghetti bolognese, you will need the following ingredients:
spaghetti noodles any type of pasta will work. You’ll need to reduce the cooking time to make it fresh.
olive oil for a delicious sauce, use extra virgin olive oil is best because it is antioxidant and full of vitamins.
Kilo Minced Beef I use half ground beef
onion make sure it is finely chopped. There is no difference between white onions or red onions.
garlic mince and smell delicious when you start cooking!
tomato paste and tomato sauce it’s weird, but I promise you it’s delicious.
Worcestershire sauce it’s weird, but I promise you it’s delicious.
granulated sugar – helps balance out the sour tomato sauce and paste.
salt and pepper add this to taste.
fresh parsley or Celery Finely chopped celery amplifies the flavors it mixes with and tastes completely different when cooked.
Parmesan cheese – to sprinkle on top when serving.
HOW TO MAKE THE BEST SPAGHETTI BOLOGNESE
1- Make the spaghetti. Bring a large pot of salted water to a boil over medium high heat. Add spaghetti noodles and ½ tablespoon olive oil and cook till al dente (fully cooked but still firm) according to package directions, about 10 minutes. Drain and rinse the noodles under cold water to cool off completely and set aside.
2- Make the meat sauce. Heat the remaining 2 tablespoons of olive oil in a medium cooking pot or 4 qt. Dutch oven for 2 minutes over medium high heat until the hot oil sizzles. Add ground beef and stir well to cook until browned, about 5-7 minutes. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until soft and tender. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, parsley, salt, pepper, and parsley. Stir well to combine. Bring the meat sauce to a simmer, then turn the heat down to low and simmer for 10 minutes uncovered.
3- Meanwhile, cook the pasta. When the sauce is almost ready, salt a pan with water and bring to a boil. Cook 12 ounces of spaghetti noodles according to the instructions on the box . For al dente pasta, also known as lightly chewy, reduce the instructed cooking time by 1 to 2 minutes. When done, drain and reserve about ½ cup of the pasta water. Put it aside.
4- Toss and serve. Add the spaghetti to the pot and toss well to coat with the sauce. Serve the spaghetti with a sprinkle of Parmesan cheese and fresh parsley on top.
5- Garlic Bread for a meal the whole family will love! Garnish with parsley or fresh basil leaves , if desired.
Our Delicious Spaghetti Bolognese RecipesCourse: Gateaux Recipes
Spaghetti Bolognese is a true Italian classic filled with spaghetti al dente, meaty red sauce, fresh vegetables and a blend of Italian herbs!
Throw in some wine for flavor and you’ve got an easy weeknight dinner that you’ll want to make again and again!
12 oz spaghetti noodles
each, salt and pepper
1 teaspoon dried basil
1 teaspoon dried oregano
2 large bay leaves
2 tsp Worcestershire Sauce
2 tablespoon tomato paste
28 oz crushed tomatoes
2 bouillon cubes
½ cup dry red wine
1 lb ground beef
2 celery ribs
1 large carrot
1 large onion
2 teaspoon garlic
1 ½ tablespoons olive oil
- Heat a deep skillet, pan, or Dutch oven with the oil over medium-high heat until the oil begins to shimmer. Add the minced garlic, minced onion, grated carrot and chopped celery (Sofrito!) and sauté for 3 minutes or until tender and fragrant.
- Add the ground beef (or ground beef combo) to the skillet and brown. Break up ground beef while cooking until fully cooked, about 6 minutes.
- When the meat is golden, add the red wine to deglaze the pan and bring to a boil. Cook for 1 minute while you scrape the bottom of the pan to remove any debris. * The smell of alcohol must be eliminated at this point.
- Add most of the remaining ingredients (bouillon cubes or Better Than Bouillon, crushed tomato, tomato paste, Worcestershire sauce, bay leaves, thyme, and oregano) .
- Stir to combine and bring the pan back to a boil. Reduce to medium-low and cook for 20-30 minutes uncovered. Watch the sauce and add water as needed while it boils.
- Adjust the seasoning after the cooking time has elapsed and all the flavors have had time to ‘marry’.
- Cook the pasta when the sauce is almost ready to serve. Cook the pasta in salted water according to package directions, minus approximately 1-2 minutes for an al dente texture. Drain the pasta, reserving about ½ cup of the pasta water. Left it aside.
- Serve the bolognese sauce mixed with pasta and pasta water, or over pasta and topped with freshly grated Parmesan cheese.