Bolognese Ragu with Spaghetti
Bolognese Ragu with Spaghetti

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, bolognese ragu with spaghetti. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Bolognese Ragu with Spaghetti is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Bolognese Ragu with Spaghetti is something which I’ve loved my whole life.

How to cook a simple & easy Spaghetti Ragù alla Bolognese. Italian chef, Gennaro Contaldo shows you how to cook the traditional version of the popular dish, spaghetti Bolognese in this recipe video. You can use various types of pasta including spaghetti to make the classic spaghetti Bolognese, but you can also use Penne pasta as I have in this or something like Rigatoni. This classic Italian ragu bolognese keeps really well for up to a week in the fridge and several months in the freezer.

To get started with this recipe, we have to first prepare a few components. You can cook bolognese ragu with spaghetti using 13 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Bolognese Ragu with Spaghetti:
  1. Take 3 or 4 medium onions
  2. Take 3 medium carrots
  3. Get 3 or 4 sticks celery
  4. Get some streaky smoked bacon or pancetta lardons
  5. Get 1 kg minced beef, or half beef half pork/veal
  6. Prepare 1 large glass dry vermouth
  7. Make ready 1 couple sprigs fresh rosemary
  8. Take 1-2 tsp dried sage
  9. Make ready 2 big cloves garlic
  10. Take 2 tins plum tomatoes
  11. Get half litre beef stock (or a little more)
  12. Prepare Salt and black and white pepper
  13. Make ready To finish: grated lemon zest, 1 clove garlic, crushed, a few sprigs of rosemary, very finely chopped, spaghetti and grated Parmesan to serve

The perfect match with Bolognese sauce is fresh homemade pasta, but you can try this special sauce also with spaghetti, penne or rigatoni. 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. Bolognese is such a classic everyday dish loved by young and old and Mary's slow-cooked sauce won't disappoint.

Instructions to make Bolognese Ragu with Spaghetti:
  1. First make the soffritto, finely chop the onion, carrot and celery and sweat it down gently in a large pan with plenty of olive oil, put the lid on, and stir every so often, for about 15 to 20 minutes. You want everything to be soft, sweet and golden, but not browned.
  2. While the vegetables are cooking fry the bacon until the fat is rendered, then remove from the frying pan and add the minced beef. Fry this until browned and any meat juices released have bubbled away.
  3. When the vegetables are cooked, add the garlic, fresh rosemary and stir until the aromas are released, then pour the vermouth in to the pan. This has to be plain dry vermouth, you can use white wine instead, as Antonio suggests, but vermouth keeps longer, is cheaper and does the same job.
  4. Tip the meat into the pan too and deglaze the frying pan with a little more vermouth. Add that to the pan together with the dried sage, tinned tomatoes and the stock. Cut the tomatoes up roughly. Add lots of black pepper, and some white pepper too if you have some. Add a little more stock if you need to, you should have quite a loose soupy mixture so there's lots of liquid to cook away.
  5. Put the lid on and simmer on a low heat, stirring every now and then, for about 1 and a half to 2 hours. Taste, and add more salt and pepper if you need to. Keep cooking until most of the liquid has been absorbed.
  6. When you're ready to eat, cook the spaghetti, drain and toss in melted butter, salt, pepper and a little Parmesan cheese. Then add to the ragu some grated lemon zest, the crushed garlic and finely chopped rosemary. This is a tip from Jamie Oliver, it adds a lovely zingy finish to the beef. Serve the ragu on top of a pile of spaghetti, with some grated Parmesan.

This recipe comes courtesy of BBC Good Food user Andrew Balmer. Bolognese is such a classic everyday dish loved by young and old and Mary's slow-cooked sauce won't disappoint. Many locals claim that ragù from Bologna should only be served with pasta made with eggs such as tagliatelle or pappardelle, but teaming this with spaghetti is just as delicious. Finde was du suchst - appetitlich & phantastisch. Jetzt ausprobieren mit ♥ Chefkoch.de ♥.

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