Family Spaghetti Bolognese Recipes

THE BEST SPAGHETTI BOLOGNESE RECIPE

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.

SPAGHETTI BOLOGNESE

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, brown meat with onions and garlic in large nonstick skillet. Stir in tomatoes, tomato paste and dressing. Bring to boil; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
• Drain pasta; place in large bowl. Add meat sauce; mix lightly. Sprinkle with cheese.

SPAGHETTI BOLOGNESE

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4.
• Peel and finely chop the garlic and onions, pick and finely chop the rosemary, then finely slice the bacon.
• Heat a splash of oil in a casserole pan on a medium heat, add the bacon, rosemary, garlic and onion and cook for 5 minutes, or until softened, stirring occasionally.
• Add the minced beef, breaking it apart with the back of a spoon, then cook for 2 to 3 minutes, or until starting to brown, then pour in the wine. Leave to bubble and cook away.
• Meanwhile, drain and tip the sun-dried tomatoes into a food processor, blitz to a paste, then add to the pan with the tomatoes. Stir well, break the plum tomatoes apart a little.
• Cover with a lid then place in the oven for 1 hour, removing the lid and giving it a stir after 30 minutes - if it looks a little dry at this stage, add a splash of water to help it along.
• About 10 minutes before the time is up, cook the spaghetti in boiling salted water according to the packet instructions.
• Once the spaghetti is cooked, drain, reserving a mugful of cooking water, then return to the pan with a few spoons of Bolognese, a good grating of Parmesan and a drizzle of extra virgin olive oil.
• Toss to coat the spaghetti, loosening with a splash of cooking water, if needed.
• Divide the spaghetti between plates or bowls, add a good spoonful of Bolognese to each, then serve with a fine grating of Parmesan.

FAMILY SPAGHETTI BOLOGNESE

Steps:

• On a chopping board, peel and finely chop the onions, garlic and carrots, then trim and finely chop the celery.
• Pick and finely chop the rosemary leaves, then finely slice the bacon or pancetta.
• Put a large saucepan on a medium-high heat and add 1 tablespoon olive oil.
• Add the bacon, rosemary, garlic and veg, then cook with the lid ajar for 10 to 15 minutes, or until softened and just turning golden, stirring occasionally.
• Stir in the mince, turn the heat up to high and cook for 5 to 10 minutes, or until browned all over,stirring and breaking it up with a spoon as you go.
• Add the tomatoes, tomato purée, vinegar and bay leaves.
• Fill and boil the kettle.
• Crumble in the stock cube and pour in 400ml boiling water.
• Stir well, turn the heat up to high and bring to the boil.
• Season with pepper, reduce to a low heat, then cover and simmer for around 1 hour, stirring occasionally.
• Remove the lid and continue cooking for 15 to 20 minutes, or until thickened and reduced. Meanwhile...
• Re-fill and boil the kettle.
• Carefully fill a large pot three quarters of the way up with boiling water, add a tiny pinch of salt and bring back to the boil.
• Add the spaghetti and cook according to packet instructions - you want to cook your pasta until it is al dente. This translates as 'to the tooth' and means that it should be soft enough to eat, but still have a bit of a bite and firmness to it. Use the timings on the packet instructions as a guide, but try some just before the time is up to make sure it's perfectly cooked.
• Using a microplane, finely grate the Parmesan cheese onto a clean chopping board (if using).
• Once the spaghetti is done, ladle out and reserve a cup of cooking water and keep it to one side, then drain in a colander over the sink.
• Taste the Bolognese sauce and season with a little more pepper or vinegar, if you think it needs it.
• Carefully pick out and discard the bay leaves.
• Put half the sauce into a container, leave to cool, then freeze for another day.
• Stir the spaghetti into the remaining sauce, adding a splash of pasta water to loosen, if needed.
• Divide between bowls and sprinkle with Parmesan cheese (if using), then serve.

SPAGHETTI BOLOGNESE

Steps:

• Finely chop the onions, carrot & celery.
• Add the olive oil & butter to a deep frying pan and place over a medium-high heat.
• Add the onions to the frying pan and sauté until they turn a light golden colour.
• Add the carrots & celery and continue sautéing until they change colour.
• Add the minced beef and a large pinch of salt & stir until all of the meat has browned.
• Add the wine & stir occasionally, until it has completely evaporated.
• Once the wine has evaporated, add the milk and nutmeg & stir occasionally, until it also has completely evaporated.
• Once the milk has evaporated, add the chopped tomatoes & stir.
• Once the tomatoes begin to bubble, turn down the heat to very low and allow to simmer uncovered for at least 3 hours, stirring occasionally.
• (Add water if/when the ragu absorbs all of the liquid to prevent it from burning. You can repeat this many times; it is better to add little and often than add a lot at once).
• Once the ragu has been cooking for several hours and has reached its desired rich, creamy, silky smooth consistency, prepare your "base".
• Place a saucepan of water over a high heat and wait for it to boil.
• Once the water is boiling, add the spaghetti, a splash of olive oil and pinch of salt, & boil for 10 minutes.
• Taste the spaghetti to check it has softened to your personal taste and, once it has, turn off the heat for both the spaghetti and ragu & plate up.
• Serve with grated parmesan.
• Enjoy!

AUTHENTIC BOLOGNESE SAUCE

Steps:

• Cut the carrot, celery and onion very fine (must not too much that it becomes pulpy when cooked).
• In a medium to large heavy pot add the olive oil and chopped vegetables, cook covered on low heat (stirring occasionally) until onion is transparent.
• Increase the heat to medium and add the ground beef and pork. Stirring as the meat is cooking to break up the pieces. Once the meat has browned turned the heat up to high and add the wine.
• Cook until the alcohol has evaporated (about 20-30 seconds) and the liquid has evaporated. Decrease the heat to medium/low and add the tomato paste, puree, salt, pepper and bay leaf. Gradually decrease the heat to the lowest setting cover and let simmer for three hours (the mixture should not boil). Stir occasionally.
• After the time has passed remove the bay leaf and add the milk, heat thoroughly for a couple of minutes. Serve over cooked pasta. Enjoy!

SPAGHETTI BOLOGNESE RECIPE

Steps:

• Put the onion and oil in a large pan and fry over fairly high heat for 3-4 mins. Add the garlic and mince and fry until they are both brown. Add the mushrooms and herbs, and cook for another couple of mins.
• Stir in the tomatoes, beef stock, tomato ketchup or purée, Worcestershire sauce, and seasoning. Bring to the boil, then reduce the heat, cover, and simmer, stirring occasionally, for 30 mins.
• Meanwhile, cook the spaghetti in a large pan of boiling, salted water, according to packet instructions. Drain well, run hot water through it, put it back in the pan, and add a dash of olive oil, if you like, then stir in the meat sauce. Serve in hot bowls and hand round Parmesan cheese, for sprinkling on top.