THE BEST SPAGHETTI BOLOGNESE RECIPE
Our best ever spaghetti bolognese is super easy and a true Italian classic with a meaty, chilli sauce. This recipe comes courtesy of BBC Good Food user Andrew Balmer
Provided by Andrew Balmer
Categories Dinner, Lunch, Main course, Supper
Time 2h15m
Number Of Ingredients 20
Steps:
- Put a large saucepan on a medium heat and add 1 tbsp olive oil.
- Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.
- Reduce the heat and add the 2 onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.
- Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.
- Add 2 tins plum tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp tomato purée, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.
- Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.
- Add the 75g grated parmesan, check the seasoning and stir.
- When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.
- Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated parmesan, the remaining basil leaves and crusty bread, if you like.
Nutrition Facts : Calories 624 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 35 grams protein, Sodium 1.6 milligram of sodium
CLASSIC SPAGHETTI BOLOGNESE
This classic recipe stays as true to the Italian way as possible - no garlic, white wine instead of red and a little milk splashed in at the end. A great source of iron and folate
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 1h10m
Number Of Ingredients 15
Steps:
- Heat 1½ tbsp oil in a large pan or flameproof casserole dish over a low-medium heat. Add the onion, celery and carrots with a pinch of salt. Cook for 10 mins, stirring occasionally, until softened but not coloured. Transfer to a plate using a slotted spoon.
- Pour the remaining oil into the pan, increase the heat and tip in the pancetta. Cook for 3-4 mins until golden. Add the mince and chicken livers, and cook for a further 5 mins until browned, breaking down the mince with the back of a wooden spoon.
- Return the vegetables to the pan and add the bay leaf and tomato purée. Cook for a 1 min more and mix well. Pour in the wine and reduce by half. Add the stock and passata with some seasoning and bring to the boil. Reduce the heat to medium and let the sauce bubble away for 35-40 mins, stirring occasionally, until reduced by half and you are left with a thick ragu.
- Bring a large saucepan of salted water to the boil 15 mins before the sauce is ready. Drop in the pasta, cook following pack instructions until al dente, then drain.
- To finish the sauce, stir in the milk and season to taste. Tip the pasta onto a plate and top with the Bolognese. Serve with the Parmesan.
Nutrition Facts : Calories 801 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 100 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 51 grams protein, Sodium 1.1 milligram of sodium
CLASSIC BOLOGNESE
I make many meat-based sauces, or ragu. The original ragu alla Bolognese (meat sauce) dates to the late 19th century and is credited to a cook named Pellegrino Artusi, in 1891. Though it is named for Bologna, Italy, it was first cooked or created in the town of a lesser-known name, Imola, in the region of Emilia-Romagna. Serve this sauce with egg tagliatelle or pappardelle or layer it between egg pasta sheets with bechamel for lasagna alla Bolognese.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h50m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat a large, heavy pot over medium heat. Add EVOO, 2 turns of the pan. Add the butter to the oil in small pieces and when the butter foams, add the onions, carrots, celery, garlic and bay and stir, about 5 minutes. Add pancetta and stir 8 to 10 more minutes to render and crisp. Add about a third of the beef and crumble it with a wooden paddle or spoon, let all of the liquid absorb and let the meat begin to lightly caramelize before adding the next third; repeat. Season the meat with salt, pepper, white pepper and nutmeg. Add white wine, about a quarter to a third of a bottle, then stir and let it absorb into the meat. Scrape up all of the fond or the drippings from the meats and vegetables, being careful not to burn the meat. Add milk, tomatoes and about 1 cup stock, a piece of cheese rind from Parmigiano-Reggiano if you have one, then lower heat to simmer, partially cover and cook the sauce 2 1/2 to 3 hours, stirring occasionally and thoroughly with a wooden spoon. Add up to 1 extra cup of stock if needed if sauce gets too thick. The perfect traditional Bolognese should be buttery, uniform and emulsified, the consistency of rich, tender, pourable oatmeal. Remove bay leaf and the rind, if using, from the sauce. Sauce may be made a few days ahead as the longer it sets, the better it gets.
- To serve, cook pasta in salted water 1 minute less than package directions for al dente. Reserve 1 full cup of starchy cooking water, then drain pasta and place back in hot pot.
- Combine pasta with about two-thirds of the sauce, the cooking water and a couple of handfuls of grated cheese, tossing with tongs to combine.
- Serve pasta in shallow bowls with a little torn basil.
TRADITIONAL SPAGHETTI BOLOGNESE
i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.
Provided by fireball
Categories Spaghetti
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
- As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
- After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.
Nutrition Facts : Calories 534.3, Fat 38.1, SaturatedFat 15.1, Cholesterol 120.9, Sodium 513.1, Carbohydrate 11.6, Fiber 2.8, Sugar 5.8, Protein 29.8
EASY SPAGHETTI BOLOGNESE
Mix pork and beef mince in this easy spaghetti bolognese that also has a splash of red wine and plenty of garlic for a filling, flavourful family supper
Provided by Sophie Ellis-Bextor
Categories Dinner, Pasta, Supper
Time 1h20m
Number Of Ingredients 12
Steps:
- Put 1 tbsp of the oil in a large saucepan over a medium-high heat, add the beef and fry until well browned. Tip out into a dish and repeat with 1 tbsp oil and the pork. Tip the pork into the dish with the beef and put the pan back on the heat with the remaining oil. Turn the heat down and cook the shallots for 8-10 mins or until very soft, then add the garlic. Tip the meat back into the pan and add the passata, purée, wine and oregano. Stir everything together, cover and simmer over a low heat, stirring occasionally, for 45 mins.
- Cook the spaghetti following pack instructions, then stir half the parmesan into the Bolognese. Put a spoonful of the pasta water into the sauce to loosen it if it looks too thick, then drain the spaghetti. For a better flavour, tip the pasta onto the sauce, toss everything together to coat, and season well (or serve with the sauce on top). Add the remaining parmesan and a few basil leaves.
Nutrition Facts : Calories 754 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 41 grams protein, Sodium 0.5 milligram of sodium
More about "classic spaghetti bolognese recipes"
CLASSIC SPAGHETTI BOLOGNESE RECIPE - TODAY.COM
From today.com
3.5/5 (107)Total Time 45 minsCategory Entrées
- 1. In a medium skillet, heat 2 tablespoons of the olive oil. Add the carrots, onions and garlic. Season with the sugar and a generous pinch of salt. Cook for 10-12 minutes over medium heat or until the vegetables become tender and start to brown. Add the canned tomato and simmer over low heat, 10-12 additional minutes.
- 2. Heat a large skillet and add the remaining olive oil. When the oil begins to smoke lightly, add the ground beef in a single layer and season generously with salt. Brown the meat over medium heat, 5-8 minutes, and stir in the red pepper flakes. Stir in the white wine and simmer over medium heat until the wine cooks out and melds with the beef, 5-8 minutes. Taste for seasoning. Pour the tomato sauce and the milk over the ground beef. Stir to blend. Simmer over medium heat 2-3 minutes then, shut off the heat and allow the sauce to rest.
- 3. In a large pot, bring 6 quarts of water to a rolling boil. Add the 3 tablespoons salt. Bring the water back up to a boil. Add the spaghetti and cook for 8-10 minutes. Stir the pasta with a slotted spoon to make sure it does not clump or stick to the bottom as it cooks. In a large colander, drain the pasta. Reserve some of the cooking liquid.
- 4. Toss the pasta in the skillet with the Bolognese. Stir to coat with the sauce. Taste for seasoning. Add pasta liquid if needed. Serve with Parmesan.
» CLASSIC SPAGHETTI BOLOGNESE - SAN REMO
From sanremo.com.au
Servings 4Estimated Reading Time 50 secsCategory Main CourseTotal Time 35 mins
- Heat olive oil in a pan, fry chopped rosemary, crushed garlic, 400g beef mince, thinly sliced onion and diced red capsicum.
- Cook until the onions are soft and beef starts to brown. Add canned tomatoes and tomato paste.
- Cook until the sauce is boiling, then reduce heat and simmer 15 minutes until the beef is cooked and the capsicum tender.
AUTHENTIC BOLOGNESE SAUCE RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
AUTHENTIC SPAGHETTI BOLOGNESE - SPRINKLES AND SPROUTS
From sprinklesandsprouts.com
GENNARO'S SPAGHETTI BOLOGNESE | BOLOGNESE RECIPE | CITALIA
From citalia.com
BEST SPAGHETTI BOLOGNESE RECIPE | EASY GUIDE | JAMIE OLIVER
From jamieoliver.com
TRADITIONAL SPAGHETTI BOLOGNESE - VIKALINKA
From vikalinka.com
SPAGHETTI BOLOGNESE RECIPE | SIMPLYRECIPES
From simplyrecipesz.pages.dev
MINOLI DE SILVA | THREE SECRET INGREDIENTS TO THE ULTIMATE …
From kitchen.nine.com.au
THE AUTHENTIC SPAGHETTI BOLOGNESE RECIPE IS UNEXPECTED
From lacucinaitaliana.com
SPAGHETTI BOLOGNESE RECIPE: AN EASY AND CLASSIC DINNER
From healthyrecipes101.com
SPAGHETTI SQUASH 'PIZZA' RECIPE - TODAY.COM
From today.com
CLASSIC SPAGHETTI BOLOGNESE | HEALTHY RECIPE | WW UK - WEIGHT …
From weightwatchers.com
GINO'S CLASSIC BOLOGNESE MASTERCLASS | THIS MORNING - ITV
From itv.com
15 BEST ITALIAN SPAGHETTI BOLOGNESE RECIPE - SELECTED RECIPES
From selectedrecipe.com
EASY CLASSIC SPAGHETTI BOLOGNESE RECIPE | COUNTDOWN
From countdown.co.nz
CLASSIC SPAGHETTI BOLOGNESE - GOOD HOUSEKEEPING
From goodhousekeeping.com
CLASSIC SPAGHETTI BOLOGNESE - VJ COOKS
From vjcooks.com
TOP 46 CLASSIC BOLOGNESE MEAT SAUCE RECIPE RECIPES
From okeefe.jodymaroni.com
HOW TO MAKE SPAGHETTI BOLOGNESE: A QUICK AND EASY RECIPE
From tag24.com
CLASSIC RAGù BOLOGNESE RECIPE : R/MEALSWAYS - REDDIT.COM
From reddit.com
CLASSIC SPAGHETTI BOLOGNESE : 7 STEPS - INSTRUCTABLES
From instructables.com
You'll also love