Spaghetti Bolognese with Oregano and Red Wine
4 servings
120 minutes
Spaghetti Bolognese is an iconic dish of Italian cuisine that embodies the warmth of family dinners and the traditions of the Emilia-Romagna region. The sauce, rich in flavors of tomatoes, pancetta, and aromatic oregano, simmers with red wine to create a rich texture. The harmony of beef and pork mince adds depth to the meat, while fresh rosemary completes the aromatic symphony. It is served with tender spaghetti topped with grated Parmesan and a drizzle of extra virgin olive oil for a velvety finish. This dish is not just dinner; it's a journey to the heart of Italy where flavor becomes art.
1
Clean and finely chop the onion, grate the carrot, then finely chop it together with the celery. Finely chop the pancetta.
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery stalk: 1 piece
- Pancetta: 50 g
2
Melt butter with a drop of olive oil in a large skillet over medium heat.
- Butter: 15 g
- Olive oil: 15 ml
3
Sauté the pancetta for 1 minute, then add the onion, carrot, and celery and cook for 10 minutes or until they start to soften.
- Pancetta: 50 g
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery stalk: 1 piece
4
Add the minced meat and fry for 5 minutes or until browned on all sides and all the liquid has evaporated. Stir regularly, breaking up the meat with the back of a spoon.
- Ground pork: 250 g
- Ground beef: 250 g
5
Pour wine into the pan and bring it to a boil, then add tomato puree and cook for 1-2 minutes before pouring in the broth.
- Dry red wine: 150 ml
- Tomato puree: 3.5 tablespoons
- Chicken broth: 1.2 l
6
Add bay leaf, then chop finely and mix with most of the oregano.
- Bay leaf: 1 piece
- Fresh oregano leaves: 5 g
7
Bring to a boil, then cover and simmer on low heat for 45 minutes or until thickened and reduced in volume, stirring occasionally.
8
When the Bolognese is almost ready, boil the spaghetti in a large pot of salted boiling water according to the package instructions.
- Spaghetti: 300 g
9
Season the bolognese with sea salt and black pepper, then remove and discard the bay leaf.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
10
Leaving a little water from boiling, drain the pasta and add it to the Bolognese. Mix well until they become soft and glossy, adding a little water if needed to soften.
- Spaghetti: 300 g
11
Place the spaghetti on plates and grate Parmesan cheese on a fine grater. Drizzle with a small amount of first-press olive oil and sprinkle with the remaining oregano and rosemary leaves.
- Parmesan (Parmigiano Reggiano): to taste
- Extra virgin olive oil: to taste
- Fresh oregano leaves: 5 g
- Fresh rosemary: 1 sprig