traditional spaghetti bolognese

fireball's Note:

i got this recipe from an italian friend on a trip to the spanish isle of mallorca quite a few years ago and cannot find another to touch it.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

• 1 ounce butter
• 1 tablespoon olive oil
• 1 carrot
• 2 stalks celery
• 1 onion
• 4 ounces streaky bacon
• 1 lb hamburger or 1 lb ground beef
• 1 (14 ounce) can chopped tomatoes
• 2 bay leaves
• salt
• fresh ground black pepper
• 2 cloves chopped garlic
• 4 ounces mushrooms
• ¼ pint beef stock
• 1 glass red wine
• 2 tablespoons double cream
• ¾ tablespoon tomato puree
• thyme
• oregano

Directions:

1. Gently melt the butter & oil in a large pan which can be covered.
2. Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
3. Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
4. Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
5. Blend the tomato puree with the beef stock,then add to pan along with the tinned tomatoes, stir well then cover and cook on lowest possible heat for a couple of hours. The secret to this dish is long, slow cooking as to allow the flavors to meld.
6. As this dish slowly simmers you will need to add more liquid; use either wine or a little water.I find a little wine does best.
7. After two hours or so remove from heat, remove bay leaves, add 2 tbsp of cream, stir well, serve with hot pasta or spaghetti with fresh baked garlic bread and grated cheese.

Reviews

[lackii650]

I have made this many time now. It is by far the best spaghetti bolognese i have had, Delicious! Thanks for posting.

[sweettea]

After watching Julia Roberts gorge herself on awesome looking Italian morsels in "Eat, Pray, Love" I was on a mission to make something authentic. I did change a few things. I used 2 carrots, 1 celery stalk (both of which I ran through the food processor so I wouldn't have "chunks") I also ran my tomatoes through the food processor slightly - again - not a fan of "chunks." I left out the mushrooms. I used beef bouillon instead of stock. I used 1/2 cup marsala for the wine. I added 1 can of tomato sauce because it didn't seem to be tomato-y enough for me. I simmered for 2.5 hours - since I had added the tomato sauce, I didn't have to add any additional liquids and I cooked it uncovered - in a cast iron dutch oven. Not sure how I will ever be able to eat bolognese sauce anywhere else now. This is delizioso!

[Maxine Balling]

I wasn't particularly fond of this recipe. I think when I increased the serving size the wine was too much. Perhaps it would have been fine just the way as presented.