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Spaghetti Ragu Ala Bolognese

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Ingredients
  Olive oil 45 Milliliter
  Extra lean ground beef 280 Gram
  Ground pork 115 Gram
  Ground veal 115 Gram
  Bacon 115 Gram, diced
  Finely diced onion 1 Large (Spanish Onion)
  Carrots 2 Large, pared and finely diced
  Celery stalks 2 , finely diced
  Minced garlic 1 Clove (5 gm)
  Fresh chopped parsley 125 Milliliter
  Tomato paste 60 Milliliter
  Beef broth 250 Milliliter
  White wine 375 Milliliter
  Salt 5 Milliliter
  Oregano 3 Milliliter
  Thyme 3 Milliliter
  Basil leaves 3 Milliliter
  Black pepper 3 Milliliter
  Bay leaf 1
  Worcestershire sauce 5 Milliliter
  Salted water 1 Large
  Pasta dough 1⁄2 Cup (8 tbs), cut into spaghetti
  Parmesan cheese 80 Milliliter, grated
Directions

In a large skillet heat the oil.
Fry the meats thoroughly, drain excess oil.
Add the vegetables and continue to cook until vegetables are tender.
Add the parsley, tomato, broth, wine, seasonings and Worcestershire.
Reduce heat and simmer for 30 minutes.
Discard the bay leaf.
While sauce simmers boil the water in a large pot or Dutch oven.
Cook the spaghetti for 9 minutes or until al dente, if using dried pasta; half the time for fresh pasta, drain and place on serving plates.
Spoon sauce over, sprinkle with cheese and serve at once.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Meat
Preparation Time: 
60 Minutes
Cook Time: 
90 Minutes
Ready In: 
150 Minutes
Servings: 
5

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