50 mins
Spaghetti Bolognese
Recipe by Graham
Spaghetti Bolognese has probably caused more divorces and wars than the black death! Why? Because everybody's recipe is the best - much better than anyone else's! Well, I've got news for you - you are ALL wrong! This recipe is easily the best there is and I won't listen to any arguments - the case is closed!
This is not a horrible weak mixture or minced beef and tomato sauce; this is a good rich sauce, full if flavour and the true taste of Italy that merits the title "Bolognese of the Century"!
Spaghetti a la Carbonara 
Spice Bread (Pain d'épices) Ingredients for Spaghetti Bolognese
Currently displaying quantities in US Imperial Measurements
How to Cook Spaghetti Bolognese
- Put the fat (or oil) in a frying pan and add the minced beef. Fry this gently for a few minutes, stirring all the time, until the beef turns to a beige colour. Remove from the frying pan with a slotted spoon and place into a large saucepan, leaving the surplus juices in the frying pan.
- Peel and roughly chop the onions and fry them gently in the meat juices for about 10 minutes until they soften slightly. Turn them occasionally whilst frying and add a little more fat (oil) if required. Again, remove from the frying pan with a slotted spoon and add to the beef in the saucepan.
- Peel and finely grate (shred) the carrots. Wash and finely slice the mushrooms. Peel and crush (mince) the garlic and place all the ingredients (excluding the spaghetti) into the pan with the beef and onions (that includes the juice from the tomatoes). Bring the mixture to the boil then immediately turn down the heat and cover and simmer for 30 minutes, stirring from time to time to prevent sticking.
- Bring a large pan of slightly salted water to the boil then add the spaghetti. Cook according to the instructions on the packet (usually about 15-20 minutes in boiling water). You can check to see if the spaghetti is cooked by removing a strand on the end of a fork.
- When cooked, drain the spaghetti in a colander or large sieve (strainer). Heap servings onto warmed plates and then spoon lashings of Bolognese sauce over the top (remove the bay leaves as you see them). Eat hot.
GRAHAM'S HOT TIP:
Double or treble the quantities and make a B-I-G pan of 'Spag Bol'. It gets better with age and it freezes well.
Barbera d'Asti like Marchesi di Gresy Barbera d'Asti. Italian Barbera goes well with pasta, tomato-based dishes and dishes from the North of Italy.Reviews of Spaghetti Bolognese
| May 06 2014 This recipe is AMAZING!!! This is the best bolognese I've ever made! The flavors came together perfectly - just outstanding, I added an extra glass of wine and it makes an absolutely delicious sauce. Now, I double everything and freeze the rest. In fact, it's probably better frozen than when first cooked. This stuff has a myriad of flavors and makes a perfect blend. Will definitely be making again. lovesmadonna (1 review) |
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