traditional spaghetti bolognese
photo by JustJanS
- Ready In:
- 2hrs 15mins
- 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
- fresh ground black pepper
- 2 cloves chopped garlic
- 4 ounces mushrooms
- 1⁄4 pint beef stock
- 1 glass red wine
- 2 tablespoons double cream
- 3⁄4 tablespoon tomato puree
- Gently melt the butter & oil in a large pan which can be covered.
- Add chopped carrot, onion, celery, bacon & bay leaves, gently cook until golden.
- Add minced steak & garlic, season well with salt & pepper, cook until meat is no longer pink.
- Add wine,cook until liquid reduces a little, add mushrooms thyme& oregano.
- 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.
- 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.
- 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.
I first had spaghetti bolognese in Brussels at a tiny Italian cafe; I've been looking for the perfect recipe to make this ever since. Now I have found it! This is SO tasty! I went and saut?ed the vegetables in the bacon drippings. I pur?ed all the veggies in my food processor. Next time I will probably add some red pepper flakes (personal preference). LOVE this and THANK you for a great recipe!
Spaghetti is what I love for my weekend dinner. Lately I found Famous British Chef's Spag Bol recipe here https://thefoodxp.com/spaghetti-bolognese-jamie-oliver/ This one was pretty good too. By the way I am definitely going to try this traditional version, supa excited already. Thanks for putting it up!
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!
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i am a 47 yr old truck driver, married with 2 kids, i have a great love of cooking,as i work away all week, i look forward to getting home, seeing the wife and kids and spend most of the weekend cooking, i especially like this website as it has recipies from people all over the world, my love is cajun and my only regret is that i dont live in loisianna! i would love to have been a chef but wouldnt have been able to live on the crap money while training.