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Spaghetti Alla Bolognese

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  Olive oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), finely chopped
  Bacon rasher 3 , unsmoked
  Celery stalks 1 Medium, finely chopped
  Carrot 1 Medium, grated
  Sliced mushrooms 4 Ounce
  Raw minced beef 8 Ounce
  Tomato concentrate 4 Tablespoon (Leveled)
  Dry white wine/Dry red wine 300 Milliliter
  Tomatoes 4 Medium, skinned and chopped
  Beef stock 1⁄4 Pint
  Brown sugar 2 Teaspoon (Leveled)
  Ground nutmeg 1 Pinch
  Cooked spaghetti 1 Cup (16 tbs)
  Grated parmesan cheese 1 Tablespoon

Perhaps the best known and best loved of all the pasta dishes.
Heat the oil in a saucepan.
Add the onion, garlic, chopped bacon, celery, carrot and mushrooms.
Fry slowly for 7 minutes.
Add the beef and fry for a further 5 minutes, breaking it up with a fork all the time.
Add all the remaining ingredients and bring to the boil, stirring.
Lower the heat, cover the pan and simmer very gently for 45 minutes, stirring occasionally.
Add to the well-drained spaghetti and toss thoroughly.

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