You are here

Spaghetti Bolognese

GialloZafferano's picture
Welcome! I'm Sonia, and we're in the GialloZafferano kitchen to make a classic Italian sauce from the Emilia Romagna region
Ingredients
  Smoky bacon 3 1⁄2 Ounce, mince
  Ground beef 250 Gram
  Ground pork 250 Gram
  Onion 1 Medium, mince
  Celery stalk 1 Medium, mince
  Carrot 1 Medium, mince
  Tomato paste 2 Tablespoon
  Olive oil 3 Tablespoon
  Butter 50 Gram
  Whole milk 100 Milliliter (Optional)
  Red wine 100 Milliliter
  Beef stock 250 Milliliter, divided
  Salt and pepper To Taste
  Spaghetti 10 1⁄2 Ounce (3.5 ounce for 3 serving)
  Parmesan cheese 1 Tablespoon
Directions

GETTING READY
1. Mince the onions, carrots and celery, set aside.

MAKING
2. In a large pot add the butter and olive oil and sauté the vegetables until soft.
3. In the meantime, cut the bacon into small pieces; once the vegetables are soft add the bacon.
4. Sauté for few minutes and then add the ground beef and pork, brown the meat well.
5. Once the meat is cooked add the red wine and cook until the wine is well incorporated.
6. Once the wine has been absorbed add the tomato paste, little beef stock and season with salt, mix well.
7. On low heat simmer the ragu for 1 ½ hour, occasionally stirring and adding beef stock if needed.
8. Towards the end of the cooking time add the milk and let it absorbed completely, adjust the seasoning as per taste.
9. In the meantime boil the spaghetti is salted water until al dente.
10. Once done drain and add the spaghetti to the ragu sauce and mix everything well.

SERVING
11. Serve the spaghetti Bolognese with a sprinkle of parmesan cheese.

Things You Will Need
Large pan

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Preparation Time: 
15 Minutes
Cook Time: 
135 Minutes
Ready In: 
150 Minutes
Servings: 
3

Rate It

Your rating: None
4.5375
Average: 4.5 (4 votes)