Bolognese sauce with vermicelli
6 servings
60 minutes
Bolognese sauce with vermicelli is a true delight for gourmets, where juicy meat, aromatic spices, and tender tomatoes come together in a harmonious ensemble of flavors. This recipe has its roots in Italian cuisine but gains French elegance through a special cooking approach. Inheriting traditions, the sauce boasts a rich tomato-meat flavor with subtle herbal notes. Its delicate texture pairs perfectly with al dente vermicelli, creating true gastronomic pleasure. The dish is perfect for both family dinners and romantic evenings, adding an atmosphere of coziness and sophistication to the meal. The composition is completed by the light spiciness of basil, oregano, and parsley, while grated Parmesan adds creamy softness. Enjoy this classic recipe and immerse yourself in a world of rich flavors and aromas.
1
We clean the onion and garlic, chop the onion into small pieces and the garlic into fine pieces. We place a deep frying pan on the heat, pour in olive oil and set the heat to 9 out of 9. When the oil is heated, reduce the heat to 7, add the onion and garlic and sauté for 6–7 minutes while stirring constantly. The onion should become transparent and the garlic golden. Add the minced meat to the pan, season with 2–3 pinches of salt and pepper.
- Onion: 300 g
- Garlic: 1 head
- Olive oil: 50 ml
- Ground beef: 900 g
- Salt: to taste
- Ground black pepper: to taste
2
Put a pot with 2.5-3 liters of water on the fire, set it to 9 out of 9, and cover it. When the water boils, add the vermicelli. There should be 2.5-3 liters of water for a 500-gram pack of vermicelli, not less, and even better if more.
- Salt: to taste
3
When frying the minced meat, it will clump together; constantly break the lumps with a spatula. The minced meat should be crumbly. Cook without a lid, stirring constantly and breaking up the stuck meat for 20 minutes. While the meat is cooking, finely chop the herbs and place WASHED tomatoes, tomato paste, and ketchup in a blender. Blend everything until smooth and add beef broth; blend again. Don't forget about the meat in the pan; it won't stir itself.
- Tomatoes: 100 g
- Tomato paste: 100 g
- Ketchup: 150 g
- Beef broth: 250 ml
4
Add greens to the meat, mix well, cover with a lid, reduce the heat to 5, and simmer for 2-3 minutes, then pour in the resulting tomato mixture and add 2 pinches of salt. By this time, the water in the pot is already boiling, I take regular spaghetti, but you can use shaped pasta — whatever you like. Salt the water and add the pasta, after 2-3 minutes gently stir them with a fork to prevent sticking, reduce the heat to 6 out of 9, and cover the lid to the side (you can add a tablespoon of sunflower or olive oil to the water, then the pasta will need to be careful not to stick together).
- Basil: 50 g
- Parsley: 50 g
- Oregano: 50 g
- Salt: to taste
- Salt: to taste
- Olive oil: 50 ml
5
Sauté the minced meat for 15-20 minutes with the lid on at level 4 out of 9, stirring constantly (if the meat becomes dry, add more broth). The vermicelli and Bolognese will be ready around the same time; if in doubt about the vermicelli's readiness, take one from the pot to taste. Usually, cooking times are indicated on vermicelli packages — if you like it slightly undercooked (Italians say 'al dente'), remove it 1-2 minutes before the indicated time. Drain the water from the vermicelli (some like to rinse it with cold water; I do not recommend this) and add either a tablespoon of olive oil or a couple of pieces of butter, mix well and cover with a lid.
- Beef broth: 250 ml
- Salt: to taste
6
I serve the bolognese mixed with vermicelli and topped with grated parmesan.
- Cheese: 100 g