Spaghetti Bolognese

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4-6

Spaghetti Bolognese is an Italian classic you'll want to eat again and again. This recipe makes a generous serving of Bolognese meat sauce, enough for several dinners. Simply combine the desired amount with cooked spaghetti, then refrigerate the rest. So, after spending a couple of hours preparing it, you'll be able to enjoy this rich beef flavor in a spicy tomato sauce with celery and carrot pieces for days after work. For variety, Bolognese sauce can be served with other types of pasta, such as more traditional tagliatelle or lasagna.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1/4 cup extra-virgin olive oil
0.7 kg ground beef
0.7 kg of ground veal
220 g raw Italian sausages without casings
2 white onions, chopped
2 carrots, chopped
6 cloves garlic, thinly sliced
0.5 cup tomato paste
1 small bunch of thyme
1 sprig of rosemary
1 cup dry white wine (or beef broth)
2 cups beef broth
2 x 800g cans of whole San Marzano tomatoes in their own juice, crushed by hand
1 7cm long rind of Pecorino Romano cheese + grated cheese for serving
450 g spaghetti

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Heat a large Dutch oven over high heat. Add olive oil, then ground beef, veal, and sausage; cook, breaking up the meat with a spoon, until darkened, 8 minutes. Transfer the meat to a plate, reserving the fat in the pan.
Finely chop the onion, carrot, and garlic in a food processor. Add to the pot with the fat and cook, stirring, until softened, 6-8 minutes. Season with salt and pepper to taste. Return the ground beef and any juices to the pot. Add the tomato paste and cook, stirring, until the mixture turns a brick-red color, about 10 minutes.

Tie the thyme and rosemary into a bundle with kitchen string. Add the wine to the pot and simmer until reduced by half, 3-4 minutes. Add the broth, tomatoes, herb bunch, and cheese rind. Cover and simmer over medium heat until the sauce thickens, about 1.5 hours. Season with salt and pepper to taste.
About 20 minutes before serving, place a large pot of salted water on the stove and bring to a boil. Add the spaghetti and cook according to package directions. Drain and toss the spaghetti with a little of the sauce. Sprinkle with grated cheese. Refrigerate any remaining sauce for up to 3 days or freeze for up to 1 month.

Categories:

recipe / Main courses / Pasta / Meat / European cuisine / Italian cuisine / Geoffrey Zakarian

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