Spagetti Bolognese With White Wine Recipes

CLASSIC SPAGHETTI BOLOGNESE

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.

SPAGETTI BOLOGNESE WITH WHITE WINE

Steps:

• Cut the onion into smaller pieces or strips.
• Halve the tomatoes.
• Fry minced meat and onions in butter or oil.
• Put on water for pasta.
• Add tomato puree and stir, it will not cook for long.
• Add the other ingredients except the tomatoes.
• Let the sauce simmer for 20 min, add halved tomatoes after about 10 min.
• Season with salt and pepper, add more water or broth along the way if it gets too dry.
• Serve with basil and grate over some good parmesan.

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!

SPAGHETTI WITH BOLOGNESE SAUCE

Steps:

• Make sauce: In a Dutch oven (or 5-quart saucepan), heat oil over high heat. Add onions, carrots, and garlic; cook, stirring, until slightly softened, about 2 minutes. Add beef and pork; cook, breaking up meat with a spoon, until no longer pink, about 5 minutes. Stir in tomato paste; cook 1 minute. Season generously with salt and pepper.
• Add wine and tomatoes. Bring sauce to a simmer; cook, partially covered, stirring occasionally, until thickened, about 1 hour. Add milk; simmer until completely absorbed, about 15 minutes more. Season again with salt and pepper.
• When sauce is almost done, cook pasta in a pot of boiling salted water until al dente, according to package instructions; drain. Toss pasta with half the meat sauce; save remaining sauce for next day. Serve sprinkled with cheese.

SPAGHETTI BOLOGNESE WITH RED WINE

Steps:

• Place the minced meat, red wine, mixed herbs and salt and pepper in a bowl.
• Stir well.
• Cover and refrigerate overnight or all day.
• Heat oil in pan.
• Stir fry onion and garlic until soft.
• Add red wine mixture, tomato paste, canned tomatoes, sweet chili sauce and chili flakes.
• Bring to the boil then simmer uncovered for 45 minutes or until most of the liquid has evaporated and the mixture resembles traditional bolognese consistency.
• (it will be much darker colour than usual).
• Cook the spaghetti as mentioned on the packet.
• At the last minute, stir the chopped parsley through the sauce.
• Add sauce to the drained spaghetti and top with grated Parmesan cheese.
• Serve with a nice glass of red.