The classic spaghetti bolognese recipe; I still have yet to find one person who doesn't like spaghetti bolognese!
It does require a bit more work, as it needs more cooking time and preparation than many other spaghetti sauce recipes found on this site; but patience pays off well
with this north-american classic recipe. Do not forget to check out my other italian recipes I
have posted on this site, for many new imaginative pasta ideas!
2 tbsp extra virgin olive oil
5 oz. diced bacon (optional)
1 1/2 cup chopped onions
3/4 cup carrots, diced
3/4 cup celery, diced
2 cloves garlic, to be crushed in later
1 tsp salt
2 bay leaves
1/2 tsp freshly ground black pepper
1/2 tsp thyme
1/4 tsp oregano
1/2 tsp nutmeg powder
1/2 tsp cinnamon powder
1 lb (750g) ground beef or ground veal
1/2 lb (250g) pork sausage or ground pork
1 tomato paste, 5 oz can
1 cup red wine
2 (14 1/2-ounce) cans crushed tomatoes with the liquid from the can
1 (14 1/2-ounce) marinara sauce found on my site, or your best store-bought
1 cup beef (or chicken) stock
1/4 cup 15% cream
2 tbsp unsalted butter
3 tbsp fresh chopped parsley leaves
1 lb spaghetti pasta
1 cup grated Parmesan cheese
Spaghetti Bolognese Cooking Instructions:
Spaghetti bolognese is a meaty sauce, so let's starting by preparing the meat...
In a large skillet, heat up the oil over medium-high heat setting.
Cook the bacon in, mixing it well to avoid sticking, until cooked or about 4 minutes.
Mix in the carrots, celery and onions and cook everything, stirring gently, until cooked
or 5 minutes.
Press in the garlic, add pepper, salt, bay leaves, thyme, the oregano, cinnamon, and nutmeg;
cook for 1 minute.
Mix in the beef and sausages, and cook, stirring to avoid sticking again, until done
or about 5 minutes.
Stir in the tomato paste and keep stirring, for one minute until well
Add the wine and cook, while stirring, and remove any burnt bits stuck to the bottom of the pan,
and until most of the liquid is evaporated, about 2 minutes.
Mix in the tomatoes with their juice, the tomato sauce, the beef broth and bring to a boil.
Reduce the heat setting to medium-low and allow your sauce to simmer, occasionally stirring,
to avoid sticking;
simmer until the sauce is thick enough which will take about 1 and half hours.
Mix in the cream, parsley, and butter, stir well, and simmer for 2 minutes.
Remove the bay leaves and finalize seasoning to your taste.
Take away from heat and cover to help the sauce stay warm until ready to serve.
As you are doing those steps, cook pasta as per package instructions (less boiling time for 'al dente')
Add the pasta to the sauce, tossing it well.
Add some cheese and toss to blend.
Serves 4 portions; serve each plate with bolognese spaghetti then add a bit more bolognese sauce on top for presentation;
then sprinkle a bit of dried parsley. Make sure there is grated Parmesan cheese available on the table so your guests
can sprinkle cheese as they like.