Traditional Spaghetti Bolognese
4 servings
110 minutes
Spaghetti Bolognese is a symbol of Italian cuisine that embodies the warmth of family dinners and the aroma of sunny Italy. This recipe originates from the Emilia-Romagna region, where the 'ragù' sauce is prepared with love and patience. The dish features a harmonious blend of tender meat sauce enriched with notes of tomatoes, wine, and aromatic spices that pairs beautifully with the firm spaghetti that absorbs its rich flavor. The light sweetness of carrots and celery adds depth to the sauce, while Parmesan finishes the composition with a savory touch. Bolognese is served both in everyday life and at festive dinners, and its popularity has spread far beyond Italy, becoming a global culinary masterpiece.
1
Heat olive oil in a large skillet and add minced garlic, onion, carrot, and celery. Sauté on low heat for 5 minutes until the vegetables are soft.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Onion: 1 head
- Carrot: 1 piece
- Celery stalk: 1 piece
2
Increase the heat and add the meat. Stir with a wooden spatula, breaking up the lumps. Add broth, wine, tomatoes, sugar, and parsley. Bring to a boil, reduce the heat, and simmer for 1.5 hours, stirring occasionally. Season with salt and add spices.
- Ground beef: 500 g
- Beef stock: 500 ml
- Dry red wine: 375 ml
- Canned tomatoes: 850 g
- Sugar: 1 teaspoon
- Chopped parsley: 3 tablespoons
- Grated Parmesan cheese: to taste
3
Before serving, boil the spaghetti, drain, and serve with sauce and parmesan.
- Spaghetti: 500 g
- Grated Parmesan cheese: to taste
