Spaghetti Bolognese
8 servings
120 minutes
Despite the impressive number of ingredients in the recipe, everything except the minced meat, tomatoes and spaghetti itself are details, spices and seasonings that help to reveal the taste and aroma of the dish. The authentic Bolognese recipe uses wider tagliatelle, but this option also looks great with spaghetti.
1
Chop the onion, garlic, and carrot into small cubes. Clean the celery and chop it finely. Remove the rosemary leaves from the stem and chop them. Cut the bacon into thin strips. Heat 1 tablespoon of olive oil in a large pot or deep skillet.
- Red onion: 3 heads
- Garlic: 2 cloves
- Carrot: 2 pieces
- Celery stalk: 3 pieces
- Rosemary: 2 stems
- Bacon: 100 g
- Olive oil: to taste
2
Fry the bacon, rosemary, garlic, and vegetables for 10-15 minutes, stirring occasionally, until they are coated with a uniform golden crust.
- Bacon: 100 g
- Rosemary: 2 stems
- Garlic: 2 cloves
- Red onion: 3 heads
- Carrot: 2 pieces
- Celery stalk: 3 pieces
3
Add the minced meat and fry on high heat for 5-10 minutes, breaking up lumps with a spatula. Add tomatoes, tomato puree, vinegar, and bay leaf. Meanwhile, dissolve the broth cube in 400 ml of hot water. Pour the broth into the minced meat, mix well, and bring to a boil. Add pepper, reduce the heat to low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid and cook for another 15-20 minutes until the moisture evaporates and the sauce thickens.
- Ground beef: 500 g
- Canned tomatoes in pieces: 400 g
- Tomato puree: 1 tablespoon
- Balsamic vinegar: 1 tablespoon
- Bay leaf: 3 pieces
- Beef bouillon cube: 1 piece
- Ground black pepper: to taste
4
Boil spaghetti in salted boiling water until al dente. When the pasta is ready, drain the water, leaving 1 cup aside.
- Salt: to taste
- Spaghetti: 500 g
5
Grate the parmesan on a fine grater. When the sauce is ready, taste it again and add pepper and vinegar if necessary. Carefully remove the bay leaves. Stir the spaghetti into the sauce. If the sauce is too thick, dilute it with the remaining water used for cooking the pasta. Serve the spaghetti Bolognese, sprinkled with parmesan.
- Grated Parmesan cheese: 40 g
- Ground black pepper: to taste
- Balsamic vinegar: 1 tablespoon
- Bay leaf: 3 pieces