Spaghetti Bolognese with Veal
8 servings
50 minutes
Spaghetti Bolognese with veal is a classic Italian dish that combines the tenderness of veal mince, the richness of tomato sauce, and the aroma of fresh thyme. The origins of this recipe trace back to the gastronomic culture of Bologna, where ragù sauce with meat and vegetables is traditionally prepared. The flavor of the dish is remarkably harmonious: the sweetness of carrots and onions blends with the slight acidity of tomatoes, while Gruyère cheese adds a piquant touch. Spaghetti soaked in butter creates a soft texture that complements the rich meat sauce. This is the perfect dish for a cozy family dinner or a warm gathering with friends, warming the soul and bringing pleasure with every bite.
1
Clean and chop the onion.
- Onion: 1 head
2
Peel the carrot and cut it into small cubes. Sauté with onion in olive oil over medium heat for 6-8 minutes.
- Carrot: 2 pieces
- Olive oil: 3 tablespoons
3
Add the minced meat and fry everything together on high heat for another 6-8 minutes.
- Ground veal: 1.2 kg
4
Add passata to the minced meat. Season with salt and pepper, add thyme sprigs. Cook for another 30 minutes over medium heat.
- Tomato passata sauce: 300 g
- Salt: to taste
- Freshly ground black pepper: to taste
- Thyme: 2 sprigs
5
At the end of cooking, boil the spaghetti in a large amount of boiling water. Drain and place the spaghetti in a deep bowl. Add butter and mix.
- Spaghetti: 500 g
- Butter: 40 g
6
Place the spaghetti in deep plates. Serve immediately, dressed with veal sauce and sprinkled with grated Gruyère cheese.
- Gruyere cheese: 200 g