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Spaghetti Alia Bolognese

  Spaghetti 1 Pound (500 Gram)
  Olive oil 1 Teaspoon
  Grated parmesan cheese 2 Ounce (50 Gram)
For bolognese sauce
  Olive oil 4 Tablespoon
  Onion 1 , finely chopped
  Garlic 3 Clove (15 gm), crushed
  Rindless bacon rashers 4 , chopped
  Carrot 1 , diced
  Celery stick 1 , diced
  Lean minced beef 1 Pound (500 Gram)
  Red wine 1⁄4 Pint (150 Milliliter)
  Milk 4 Fluid Ounce (125 Milliliter)
  Grated nutmeg To Taste
  Canned chopped tomatoes 14 Ounce (1 Can, 425 Gram)
  Sugar 1 Tablespoon
  Chopped fresh oregano 1 Teaspoon
  Salt To Taste
  Pepper To Taste

1) In a pan, saute the onion, garlic, carrot, celery and bacon in the oil until soft and golden.
2) Stir in the beef, stir frequently and cook until browned.
3) Pour in the red wine, allow to boil and cook over a medium heat until the mixture is almost dry. Then sprinkle with the salt and pepper to taste.
4) Pour in the milk and dash of the grated nutmeg, stir well and cook further until the mixture absorbs the milk.
5) Stir in the tomatoes, oregano and sugar. Then simmer and cook over a low heat for 2 to 2 1/2 hours until the sauce is reduced and has a nice colour.
6) In a saucepan allow the salted water to boil, add the spaghetti and oil and cook until tender. Drain well and sprinkle with the pepper.

7) Toss with the Bolognese sauce, sprinkle with the grated Parmesan cheese and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Spaghetti Alia Bolognese Recipe