Hello everyone, it takes a little time to make this Spaghetti Bolognese recipe because, in order for the Bolognese sauce to be nice and flavorful, I let it simmer for a good 2 hours. The carrot and celery, Panetta, and red wine make it wonderfully flavorful. Since the “Ragù alla Bolognese” is a very simple stew, there is a very special ingredient – time, because only through several hours of simmering the sauce develops all its flavors and gets a perfect consistency. The original “sugo” is actually eaten with Tagliatelle in Italy and not with Spaghetti, which is very common here in Germany.
Spaghetti Bolognese is the ultimate comfort food. Made with ground beef, tomatoes, wine, and pasta, it’s a delicious dish to enjoy any night of the week. But “Spaghetti Bolognese” is not that easy to prepare. Preparing a good Bolognese sauce requires patience and some basic kitchen skills. And most importantly, the use of high high-quality ingredients! This article will show you how to make the perfect “Spaghetti Bolognese” every time. It will walk you through all the steps of the cooking process and give you advice on how to make your sauce thick and flavorful. So, what are you waiting for? Get started on this delicious dish today!
Origins of Spaghetti Bolognese
My husband loves this Bolognese sauce and could eat it at least once a week. The original Italian sauce is from northern Italy, from the region around Bologna. The earliest documented recipe for a “Ragù” with pasta comes from the late 18th century in Imola, which is near Bologna. This “Sugo” takes time but cooks without any effort on a low flame later on. Spaghetti Bolognese is a traditional Italian dish of pasta with a meat sauce that originated in Bologna. It is usually prepared with ground beef and tomatoes.
Compared to the more popular tomato sauces for pasta dishes in northern and central Italy, Bolognese sauce is traditionally made with milk. This means that it is easier on the stomach and less acidy compared to other tomato sauces. It is best to prepare this dish if you have some time on Saturday or Sunday morning.
You don’t need any store-bought powder or seasoning sachets for this Bolognese, the delicious sauce gets its flavor from the thoughtfully selected ingredients.
Step-by-step recipe for Spaghetti Bolognese with Parmesan How to prepare the perfect “Spaghetti Bolognese”
Spaghetti Bolognese is a traditional Italian dish that consists of beef, tomatoes, vegetables, and various herbs. What makes the sauce so delicious is the balance between the flavor of the meat and the sweet taste of the tomatoes. It can be made
to taste by adding pasta of your choice. Since Spaghetti Bolognese is a very classic dish with a lot of ingredients, it can be tricky to make for a beginner. That’s why I’ve put together this easy-to-follow guide to making the perfect Bolognese Sauce. Here you’ll
learn how to pick the right ingredients, cook the authentic sauce and create your homemade authentic Italian dish from scratch without any struggles. While there is garlic in my “Ragù”, in the original Italian recipe it is actually cooked without.
I always prepare a large portion, usually double the amount of the recipe, and then freeze the sauce for lasagna and other dishes. In Italy, this classic sauce is prepared in many ways and every family has its unique recipe. We sometimes eat rigatoni or Tagliatelle with the “Sugo” instead of spaghetti. I also like to use the sauce to stuff pancakes or crêpes.
Here are ten helpful tips for preparing this delicious Italian dish
Only use high-quality ingredients like lean ground beef or minced turkey and fresh
herbs like parsley or basil.
- Add diced onions and garlic to season the dish.
- Sear the meat in a hot pan before cooking it with the onions and garlic.
- Only add the spices such as oregano and red pepper flakes after searing the meat.
- Next add tomato sauce, water, salt and pepper.
- Reduce heat to low and simmer covered for at least 30-45 minutes.
- Prepare your pasta according to the directions on the package.
- Occasionally stir the sauce with a wooden spoon or spatula so nothing will burn or
stick. - Choose a large roaster or pot for the meat sauce.
- It tastes best if you serve the Bolognese with grated cheese, preferably Parmesan.
I hope you enjoy reading, strolling through and trying out my cooking and baking recipes!
Equipment
- 1 cutting board
- 1 vegetable peeler
- 1 paring knife
- 1 large pot for the Pasta
- 1 Large roasting pan for the meat sauce Large roasting pan for the meat sauce
- 1 colander
- 1 Spoon
- 1 wooden spoon or spatula
- 1 vegetable slicer / grater
Ingredients
- 1 kg Ground beef
- 1-2 onions
- 100 g carrots
- 80 g celery fresh
- 2 Cans of chopped Tomatoes 450ml each
- 1-2 bay leaves
- 100 g pancetta unsmoked
- 1 small sprig thyme fresh or dried
- 2-3 cloves garlic fresh
- 1 handful basil fresh
- 2 tbsp oregano dried
- 1 tsp sugar
- 200 ml vegetable broth
- 200 ml red wine
- 1 tsp salt
- Pepper
- 3 tbsp Tomato paste
- 3 tbsp olive oil
- 1/4 chili pepper pepper or some chili dried
- 1 tbsp Capers chopped
- 1 tbsp Crème fraiche
Instructions
- Sauté the pancetta in a little oil. Then add the ground beef to the hot pan and sear it as well.
- The beef should be browned nicely.
- Wash the celery and peel the carrots. Grate both and add to the meat along with the fresh herbs and sear.
- Next, peel and finely dice onion and garlic. They are also added to the meat.
- Now tomato paste, chopped tomatoes and spices are added to the meat and everything stews together for a few minutes before the sauce is filled up with red wine and vegetable broth.
- The “Bolognese” then simmers on the lowest flame for 1-2 hours, 2 hours with a lid and the last hour without a lid. Stir occasionally. If too much liquid has evaporated, you can refill the sauce with a little broth or water. Towards the end of the cooking time, season the almost finished Sauce with salt and pepper and stir in a tablespoon of crème fraiche.
