Recipe by dani2828
I know there are millions of recipes for spaghetti bolognese around, but I just had to post mine because I'm sooo proud of it. I tried to get it taste just like in this little restaurant in Siena (Italy) which I visited a few years ago. I recently made the sauce for a pot-luck dinner where 2 Italians in fact said it tasted just like home!!! (Beam..) so it can't be too far off the real thing. I hope you enjoy it!!
Top Review by petlover
really good-- I didn't have passata so I used tomato paste and some extra beef stock instead. I also left out the celery and added an extra carrot instead. I made sure to chop the veggies as fine as possible. I let this simmer over 3 hours and the flovours really came together . I served this over rigatoni pasta. Thanks for this great recipe.
- 5 garlic cloves
- 1 brown onion
- 1 carrot
- 1 -2 stalk celery
- olive oil
- 500 g lean ground beef
- 1 1⁄2 cups beef stock, about 3 cubes (good quality!)
- 1 cup red wine
- 1 (400 g) canchopped peeled roma tomatoes
- 1 (400 g) cantomato passata or 1 (400 g) can tomato puree
- 1 tablespoon sugar
- 1⁄4 bunch parsley
- salt and pepper
Directions See How It's Made
- - Chop the garlic, onion, carrot, celery rather fine.
- - fry on low-medium heat in quite a bit of olive oil for about 5-10 minutes until soft. Put aside.
- - Fry the meat in some olive oil over high heat until really brown and the liquid has evaporated.
- - pour over the red wine, let it cook for about a minute, then add the stock, cans of tomato (it's really important to use passata!), sugar and the vegetables. Add half the parsley and some pepper, as well as some more olive oil (about 2 table spoons).
- - Simmer on low-medium heat covered for about 1.5 - 2 hours (don't reduce the time!).
- - adjust seasoning, probably it needs a bit more salt, and add the remaining parsley.
- - Serve with spaghetti and freshly shaved Parmesan. ENJOY!